Waffle With Apple Cinnamon & Caramel Recipe

Preheat

Preheat your waffle iron according to manufacturer's instructions to medium-high heat.

In a large bowl whisk together the flour, granulated sugar, baking powder, ground cinnamon and salt until evenly combined.

In a separate bowl or large measuring cup whisk the eggs lightly, then add the milk, melted butter and vanilla extract and whisk until combined.

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined; small lumps are fine—do not overmix or the waffles will be tough.

Let the batter rest for 5 minutes while you prepare the toppings (this hydrates the flour and improves texture). If the batter thickens too much, add up to 2 tablespoons milk to reach pourable but thick consistency.

Brush or spray the waffle iron with some butter or neutral oil. Pour the recommended amount of batter into the hot waffle iron (typically 1/2 to 3/4 cup depending on your iron). Cook until golden brown and crisp, about 3–5 minutes, following your iron's indicator. Transfer cooked waffles to a warm oven (200°F / 95°C) on a wire rack so bottoms stay crisp while you cook the rest.

While the waffle iron heats or after starting the batter rest, heat a 10-inch skillet over medium heat and add 2 tablespoons unsalted butter.

Add the thinly sliced apples to the skillet and toss to coat in the melted butter. Cook for 2–3 minutes, stirring occasionally, until they begin to soften.

Stir in the brown sugar, ground cinnamon, lemon juice and a pinch of salt. Continue cooking 3–5 minutes more, stirring, until apples are tender but still hold their shape and a syrupy glaze develops.

If you prefer a thicker sauce, mix the cornstarch and 1 teaspoon water to make a slurry, then stir it into the apples and cook 30–60 seconds until the glaze thickens. Remove from heat and keep warm in the skillet or transfer to a small pot on the lowest heat setting.

Make caramel carefully: in a medium heavy-bottomed saucepan combine 3/4 cup granulated sugar and 2 tablespoons water. Stir just to moisten the sugar, then stop stirring.

Place the saucepan over medium heat and let the sugar syrup come to a simmer. Swirl the pan gently as it cooks to promote even melting but do not stir. Watch closely—the sugar will go from clear to light amber to a deep amber in a few minutes.

When the sugar reaches a deep amber color (about 5–7 minutes), remove the pan from heat and immediately add the 4 tablespoons butter, stirring vigorously until melted and combined. Be careful—mixture will bubble aggressively.

Slowly pour in the 1/2 cup heavy cream while stirring; the caramel will foam. Return to very low heat and stir until smooth. Stir in 1/4 teaspoon salt and 1/2 teaspoon vanilla extract. If any sugar crystals form on the sides, wipe them down with a wet pastry brush before continuing. Allow sauce to cool slightly; it will thicken as it cools.

Keep warm over very low heat or transfer to a warm jar. If sauce hardens too much, warm gently while stirring to loosen before serving.

Place 1 waffle on a serving plate.

Top with a generous spoonful of the warm apple cinnamon topping, letting some of the glaze drip over the waffle.

Drizzle warm caramel sauce over the apples and waffle to taste (start with 1–2 tablespoons).

If desired, add a scoop of vanilla ice cream or a dollop of whipped cream, sprinkle with toasted chopped walnuts or pecans and dust lightly with powdered sugar.

Serve immediately while waffles are crisp and toppings are warm.