Cinnamon Waffles with Carmalized Apples

Nothing says Fall like Cinnamon Waffles with Caramelized Apples.  These waffles represent all of the best parts of Fall.  They're CRISPY, WARM cinnamon flavored waffles topped with CARAMELized apples with a dollop Cool whip.

I adapted this recipe from one that I found on Williamssonoma.com.  I made 1/2 a batch of the caramelized apples and I also made a batch of caramelized bananas to put on our waffles.  Overwhelmingly, my family preferred the apples over the bananas. 

Cinnamon Waffles with Caramelized Apples

Ingredients:

• 3 Tbs. unsalted butter, plus 8 Tbs. (1 stick) melted butter
• 6 Fuji apples, peeled, cored and cut into 1/4-inch slices
• 1/2 cup plus 1/3 cup sugar
• 1 tsp. cornstarch
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. freshly grated nutmeg
• 3/4 tsp. salt
• 2 1/2 tsp. vanilla extract
• 3 eggs, separated
• 1 3/4 cups buttermilk
• 1 3/4 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• Whipped cream for serving

Directions:

In a fry pan over medium-high heat, melt the 3 Tbs. butter. When the foaming subsides, add the apples, the 1/2 cup sugar, the cornstarch, 1/2 tsp. of the cinnamon, 1/4 tsp. of the nutmeg and 1/4 tsp. of the salt. 

 

 

Cook, stirring occasionally, until the apples are tender and the sugar mixture becomes syrupy, about 18 minutes. Remove the pan from the heat and stir in 2 tsp. of the vanilla. Cover the caramelized apples to keep warm until ready to serve.

 
Drooling yet?  Check out the caramelized bananas that I made too.  They were really yummy but no one really wanted to eat them on their waffles.  Oh well, it was worth a try.

 

Preheat a waffle maker on medium-high heat according to the manufacturer's instructions. Preheat an oven to 200°F.

In a large bowl, whisk together the egg yolks, buttermilk, the 8 Tbs. melted butter and the remaining 1/2 tsp. vanilla.

Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, the 1/3 cup sugar, and the remaining 1 tsp. cinnamon, 1/4 tsp. nutmeg and 1/2 tsp. salt.   Add the flour mixture to the yolk mixture and whisk until smooth.  (I simplified the process and put all of my dry ingredients in a sifter and sifted them right into the wet ingredients.)

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form, about 1 minute.

Using a rubber spatula, fold 1 cup of the whites into the batter, then carefully fold in the remaining whites.

Pour about 1/3 cup batter into each well of the waffle maker and close the lid. Cook until the waffles are golden brown and crisp, 5 to 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat to cook the remaining batter.

Serve the waffles hot with the caramelized apples and whipped cream. Makes twelve 4-inch square waffles.

The perfect breakfast for a cool Fall morning - cinnamon waffles with caramelized apples. 

Ciao!

Cinnamon Waffles with Caramelized Apples

Ingredients:

• 3 Tbs. unsalted butter, plus 8 Tbs. (1 stick) melted butter
• 6 Fuji apples, peeled, cored and cut into 1/4-inch slices
• 1/2 cup plus 1/3 cup sugar
• 1 tsp. cornstarch
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. freshly grated nutmeg
• 3/4 tsp. salt
• 2 1/2 tsp. vanilla extract
• 3 eggs, separated
• 1 3/4 cups buttermilk
• 1 3/4 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• Whipped cream for serving

Directions:

In a fry pan over medium-high heat, melt the 3 Tbs. butter. When the foaming subsides, add the apples, the 1/2 cup sugar, the cornstarch, 1/2 tsp. of the cinnamon, 1/4 tsp. of the nutmeg and 1/4 tsp. of the salt. Cook, stirring occasionally, until the apples are tender and the sugar mixture becomes syrupy, about 18 minutes. Remove the pan from the heat and stir in 2 tsp. of the vanilla. Cover the caramelized apples to keep warm until ready to serve.

Preheat a waffle maker on medium-high heat according to the manufacturer's instructions. Preheat an oven to 200°F.

In a large bowl, whisk together the egg yolks, buttermilk, the 8 Tbs. melted butter and the remaining 1/2 tsp. vanilla. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, the 1/3 cup sugar, and the remaining 1 tsp. cinnamon, 1/4 tsp. nutmeg and 1/2 tsp. salt. Add the flour mixture to the yolk mixture and whisk until smooth.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form, about 1 minute. Using a rubber spatula, fold 1 cup of the whites into the batter, then carefully fold in the remaining whites.

Pour about 1/3 cup batter into each well of the waffle maker and close the lid. Cook until the waffles are golden brown and crisp, 5 to 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat to cook the remaining batter.

Serve the waffles hot with the caramelized apples and whipped cream. Makes twelve 4-inch square waffles.

Williams-Sonoma Kitchen