Next, it’s time to prepare the peaches. If you’re using fresh peaches, I recommend dicing them and quickly heating them in a medium saucepan over low heat until they’re slightly softened and fragrant, about 5-7 minutes. If you’re using canned peaches, just drain them well and chop them. Then, fold those peaches into the donut batter, being careful not to overmix. Now, I fill my donut pan with the batter, about 3/4 full, to give them room to rise beautifully.
While those are baking for about 12-15 minutes, I whip up the cheesecake filling. It’s so simple! I beat the cream cheese, powdered sugar, and lemon juice together until smooth and creamy. I let it chill in the fridge until the donuts are out of the oven and have cooled just a bit. The combination of the warm donuts and that cool, creamy filling is just heavenly!
Once the donuts have cooled, I gently remove them from the pan and slice a small opening on the side of each one. Using a piping bag (or a zip-top bag with the corner snipped off), I carefully fill each donut with that luscious cheesecake filling. To top it all off, I mix brown sugar, oats, and flour with a drizzle of melted butter for a rustic crumble that brings the whole peach cobbler vibe together. Crumble this topping over each filled donut and enjoy the sweet aroma wafting in from my kitchen!
Pro Tips for Best Results
I tested this recipe three ways to figure out the best peach to dough ratio, and I found that using diced peaches in the batter gave me the best flavor and texture. No one wants a donut that’s too wet or dry, so be cautious with how many peaches you add.
Let me tell you, the key to a perfect glaze is patience! If I rush the melting of the butter for the glaze, the donuts could get too soggy. I found that melting it slowly in a saucepan really helps achieve that gorgeous consistency.
Lastly, don’t skip chill time for the cheesecake filling! Allowing it to set in the fridge makes it easier to pipe into the donuts and brings out its delicious flavors.
Common Mistakes to Avoid
One common mistake I made was overfilling the donut pan, thinking I could get that fluffy donut look. Trust me, I learned the hard way that less is more! Fill each donut mold only about 3/4 full to allow space for the donuts to rise without overflowing. (See the next page below to continue…)