Hello lovelies,
there are autumn Sundays here when the waffle iron never gets cold again. Apple cinnamon waffles are to blame, and the best part is that the apple does not sit on top but is grated finely right into the batter. That makes the waffles properly juicy inside while they stay crisp outside, and the whole kitchen smells of cinnamon.
If you are after a vegan version with chia seeds, my crispy apple chia waffles are exactly right. These here are the classic version with egg and butter, but with noticeably more cinnamon and an extra helping of apple.
Apples and cinnamon
Use tart, firm apples such as Boskoop or Braeburn, they keep their structure when grated. What matters is squeezing them briefly afterwards: every gram of water left in the batter costs you crispness. If you like apple and cinnamon in muffin form, my apple streusel muffins carry the same combination to go.
At the weekend we add stewed apple cubes, caramel sauce and a scoop of vanilla ice cream, exactly as in the pictures. During the week powdered sugar is quite enough. And when the apple crate is still full, I bake my apple tarte flambée with cinnamon and almonds the same afternoon.
Leftover waffles I freeze singly and drop straight from frozen into the toaster in the morning, so there is Sunday breakfast on a Tuesday too. For summer, remember my waffles with strawberry mint compote, it is the same principle with different fruit. I would love to hear how the apple cinnamon waffles turned out for you.
