Apple Stuffed Waffles


You GUYS. I made waffles today. Waffles that turned out more beautifully than I could have ever asked for: soft and fluffy inside yet crisp on the outside, filled with juicy, fully-flavored apples, and easy enough to make on a lazy Sunday morning.

finalWhabam! Fall just kicked you in the face with these babies.


I actually feel a little guilty about something: I have yet to go apple picking this Fall, and to be honest it’s been years since I’ve been able to make it happen. We’re in New England, and it’s sort of a big deal around here. In addition to the actual picking of apples, I remember there being apple cider doughnuts, caramel apples, gallons of warm apple cider, and a lot of little kids with their sticky hands running around. I remember coming home with a huge bag of apples that I had picked myself and feeling kind of proud that I was going to use the fruits of my labor (pun definitely intended) for a great pie or cake or apple challah bread. And whatever I made would be completely and totally the product of my own hard work (apart from actually planting the apple tree – ain’t nobody got time for that).




You only need two apples to make these, so if you were to go apple picking you’d have to find other uses for the rest of them. Did I mention apple challah bread!? It’s pretty great.

For these waffles, I used my favorite muffin recipe but added a little extra milk to thin it out, and topped each bit of batter with apple slices which I topped again with more batter to enclose the apples and let them heat up and get gooey without sticking to the waffle iron. I also decreased the amount of sugar in the recipe to make them more breakfast friendly (but then I totally poured maple syrup all over them…so there’s that). These aren’t your typical belgian-style, light and crispy waffles. They are decidedly heartier – perfect for those chilly Fall mornings when you’re craving something warm and comforting.

Apple Stuffed Waffles
adapted from Joanne Chang’s Flour Cookbook
by L.
Makes 16 individual waffles

1/2 cup + 2 TBSP (1 1/4 sticks) butter
2 apples
cinnamon sugar (1 tsp cinnamon + 1 tsp granulated sugar)
juice of one lemon
3 1/4 cups all purpose flour
1/2 tsp baking soda
4 tsp baking powder
1/2 tsp salt
1 1/4 cups granulated sugar
2 eggs
1 yolk
1 cup plain yogurt (creme fraiche or even sour cream would work too)
2 cups milk, room temperature
2 tsp vanilla extract

First, melt your butter. I toss it in the microwave in a bowl or large measuring cup for about a minute. Allow it to cool to room temperature.

Slice up your apples thinly and cut the slices in half widthwise. Toss ’em in a bowl with the cinnamon sugar and coat with lemon juice. Set them aside for later.

In a large bowl, combine the flour, baking soda, baking powder and salt. Put that aside.

Once your butter has cooled to room temperature, add the sugar and stir until the sugar is completely moistened. In a medium sized bowl, whisk the eggs and yolk, then whisk in the sugar-butter mixture. Stir in the yogurt, pour in the milk and add the vanilla extract.

Turn on your waffle iron and heat it up to medium!

Finally, pour your liquid mixture into the flour and slowly fold it in, being careful not to over-mix it. Here’s the key: don’t worry about getting every tiny little clump mixed out. Have faith. When it is almost completely combined, you’re done. Let it sit for a few minutes while your waffle iron heats up.

When your iron is ready, use an ice cream scoop to measure out 1/2 scoop of batter, top it with about 5 slices of apple, followed by another 1/2 scoop for each individual waffle. If your waffle iron makes the large round waffles, put 2 scoops on the bottom, a large handful of apple slices, and another 2 scoops of batter on top before closing it. (This is when everyone who’s home wanders in to see what smells so good.) Wait a minute longer than when your waffle maker says it’s done – these are thick and you want to make sure the apples get cooked in the middle. Once they’re completely golden brown, take ’em out and let them cool on a wire rack. Serve with the remaining apple slices, some powdered sugar, and real maple syrup.

These waffles will keep at room temperature for about a day, but will get soft. However they will keep in the freezer in a ziplock bag for up to a month – just pop them in the toaster on high and you’ve got instant waffles that taste freshly made.

You’re welcome.


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