Blackberry Crumble Donuts

makes six donuts

For the crumble:

1/4 cup unbleached all-purpose flour

1 tablespoon granulated sugar

2 tablespoons brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

pinch fresh lemon zest

3 tablespoons cold unsalted butter, cut into small cubes

For the donuts:

1 1/4 cups unbleached all-purpose flour

1/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1 teaspoon lemon zest

1 large egg

1/2 cup low-fat organic buttermilk

1/4 cup organic 1% milk

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice

2 tablespoons melted coconut oil, slightly cooled

1 cup fresh blackberries, chopped into pea-sized pieces

1. Preheat the oven to 375 degrees. Grease a donut pan with cooking spray and set aside.

2. Make the crumble: In a small bowl, whisk together the flour, sugars, cinnamon, and nutmeg. Cut in the butter with a pastry blender or two forks until crumbles form. Set aside.

3. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Set aside.

4. In a separate bowl, whisk together the egg, buttermilk, milk, vanilla, and lemon juice. Stir in the coconut oil.

5. Add the wet ingredients to the dry ingredients and stir until well-combined.

6. Fold in the blackberries.

7. Carefully spoon the batter into the prepped donut pan. Bake in the oven for 12-14 minutes, or until the donuts spring back when touched.

8. Remove the donut pan from the oven and let the donuts cool in the pan for 5 minutes. Then carefully remove the donuts from the pan–running a knife or offset spatula around the edges of the donut molds should help set them free. Let cool on a wire rack.

9. Any remaining donuts can be stored in an airtight container at room temperature. Donuts are best eaten within two days.