There’s nothing like a warm, homemade waffle, and this recipe for Waffles with Spiced Apples is full of cinnamon and comfort. These waffles are a Sunday morning favorite, and the spiced apples are easy to made ahead, too!
There’s nothing like a good waffle. One of my favorite things is to have brunch on the weekend…big platters of scrambled eggs, bacon and sausage, fresh fruit, maybe a starter of Lemon Artichoke Dip on the table too. That is the best reason to try these wonderful waffles, so lets get to it.
Ingredients You’ll Need for this Recipe
- Fuji Apples – The hands down best choice for this recipe because they hold their shape and are tender and full of flavor
- Butter: Unsalted, please. Use vegan butter as a substitute if you’d like.
- Eggs: Large and organic is best.
- Sugar: Just a little for the waffle batter, and a modest amount for the spiced apples.
- Cinnamon and Nutmeg: You’ll need both for the spiced apples, and some extra cinnamon for the waffle batter.
- Peel the apples, then slice them into large pieces. Cut each large piece into 1/4″ thick slices.
- Melt some butter in a non-stick pan and add the apples.
- Add sugar, cornstarch, cinnamon, nutmeg and salt.
- Stir gently to combine everything, then cook on medium heat until the apples are soft and syrupy, about 15 minutes. Stir in pure vanilla extract and the apples are ready to use!
- If you’re feeding a crowd, place the cooked, warm waffles on a baking sheet lined with parchment paper and keep them warm in a moderate oven (325 degrees) until serving.
- Waffles look wonderful on a big, white platter, randomly stacked. Spoon the warm cinnamon apples with some of the sauce over the top, or put the apples in a separate bowl and serve alongside.
- Scrambled eggs, crispy applewood smoked bacon and hot coffee are natural partners to these delicious waffles 🙂
- I like to serve a dollop of vanilla yogurt on top of the apples with a little sprinkle of cinnamon to finish off the presentation.
- Or, skip the yogurt and go straight for a good quality vanilla ice cream for breakfast OR dessert!
Top Tips for Making this Recipe
- If you plan to make these on a Sunday morning, pre-measure the waffle ingredients the night before so they’re ready to go in the morning. This batter comes together quickly, and you’ll be making waffles in no time.
- The spiced apples can be made a couple days in advance, and they keep well in an airtight container in the fridge. Re-heat them in a sauce pan with a tablespoon of water to loosen them up, or warm them for a minute or two in the microwave.
- Make these waffles gluten free by subbing the all-purpose flour for a gluten free blend, like Bob’s Red Mill Gluten Free All Purpose Baking Flour.
- Use dairy-free milk if you like! I love toasted coconut almond milk, but use your favorite!
Tips for Freezing Waffles
Make some waffles in advance and freeze them for a quick and easy breakfast. Just make the waffles, cool them on a wire rack, then place the rack in the freezer for about 30 minutes or until the waffles are frozen.
Then stack the frozen waffles carefully in plastic (BPA free) freezer bags, and reheat them in your toaster. They’ll be crispy and hot, fragrant and delicious! My favorite way to eat frozen toasted waffles is with almond butter and jam, or with peanut butter and sliced bananas and a drizzle of honey.
More Recipes to Try
If you’ve tried these Waffles with Spiced Apples, or any recipe on Studio Delicious, leave me a comment below or tag me at #studiodeliciouseats…I’d love to see it!
Waffles with Spiced Apples
- FOR THE SPICED APPLES
- 3 tbsp Butter, unsalted
- 6 Apples, Fuji
- 1/2 cup Sugar
- 1 1/2 tsp Cinnamon
- 1 tsp Cornstarch
- 1/2 tsp Nutmeg, ground or grated
- 1/4 tsp Salt, kosher
- 2 tsp Pure Vanilla Extract
- FOR THE WAFFLES
- 1 3/4 c All-Purpose Flour
- 2 1/2 tbsp Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Cinnamon
- 1/4 tsp Salt, kosher
- 2 large Eggs, lightly beaten
- 1 3/4 cup Milk, or nut milk
- 1/2 cup Butter, melted
- 2 tsp Pure Vanilla Extract
- Butter and plain yogurt, for serving
- MAKE THE SPICED APPLES
- Melt the butter in a large, non-stick saute pan
- Peel the apples and cut into 2 or 3 large pieces around the core. Cut each large piece into 1/4" slices and add to the melted butter.
- Add the sugar, cinnamon, cornstarch, nutmeg and salt and stir to combine.
- Cover with a lid and cook on medium high heat until the apples sizzle and release their juices, about 5-7 minutes. Reduce heat to medium and cook, stirring occasionally until soft, 12-15 minutes more.
- MAKE THE WAFFLES
- Mix the flour, baking powder, cinnamon and salt together in a large bowl
- In another medium-sized bowl, mix together the eggs, milk, butter and vanilla.
- Add the egg mixture to the flour mixture and stir gently just to combine. Lumps are okay.
- Add the batter to your pre-heated waffle maker that is lightly sprayed with non-stick spray. Cook in the waffle maker according to manufacturers directions. Repeat with remaining batter.
- Serve with warmed spiced apples and a dollop of plain yogurt, if desired
- If you plan to make these on a Sunday morning, pre-measure the waffle ingredients the night before so they're ready to go in the morning. This batter comes together quickly, and you'll be making waffles in no time.
- The spiced apples can be made a couple days in advance, and they keep well in an airtight container in the fridge. Re-heat them in a sauce pan with a tablespoon of water to loosen them up, or for a minute or two in the microwave.
- Make these waffles gluten free by subbing the all-purpose flour for a gluten free blend, like Bob's Red Mill Gluten Free All Purpose Baking Flour.
- Use dairy-free milk if you like! I love toasted coconut almond milk blend, but use your favorite!
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible