Get the Recipe: Apple Fritter Waffles
Light and fluffy waffles, filled with cinnamon-coated apples and finished with a classic apple fritter glaze.
Ingredients
For the cinnamon apples:
- 1 3/4 cups tart apple, peeled, cored and cut into 1/4-inch dice
- 1/4 cup white granulated sugar
- 2 teaspoons lemon juice
- 2 teaspoons all-purpose flour
- 2 teaspoons ground cinnamon
For the fritter glaze:
- 1 cup icing/confectioners' sugar
- 1/4 teaspoon corn syrup, or maple syrup
- 1/8 teaspoon fine salt
- 1/8 teaspoon vanilla
- 1 1/2 teaspoons white granulated sugar
- 2 Tablespoons + 2 teaspoons water
For the waffles:
- 1 3/4 cup all-purpose flour, spooned and levelled
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 Tablespoon white granulated sugar
- 3 large eggs
- 7 Tablespoons vegetable oil, or other neutral tasting liquid oil
- 1 1/2 cups milk
Equipment
- Waffle iron preferably Belgian waffle maker
Instructions
- For the cinnamon apples: Add the diced apples, white sugar and lemon juice to a skillet. Stir together, then cook over medium heat, stirring regularly, until the apples are softened and all the liquid has evaporated. Remove from the heat. Stir in the cinnamon and flour and set aside to cool.
- For the fritter glaze: Combine the icing sugar, corn syrup, salt and vanilla in a small bowl. Add the white granulated sugar to the water in a small saucepan or a small microwaveable bowl and bring to a boil on the stovetop or in the microwave. Once boiling, allow the mixture to boil for 1 minute. Add the hot sugar syrup to the bowl with the icing sugar and whisk together until smooth. Cover the bowl and set aside.
- Preheat your waffle iron before starting to mix your batter.
- For the waffle batter: In a large bowl, whisk together the flour, baking powder, salt and sugar. In a medium bowl, combine the eggs, oil and milk and whisk together. Add the egg mixture to the flour mixture and stir until moistened and no dry flour is visible. Some lumps are ok. It doesn’t need to be smooth. Add the cooled cinnamon apples to the batter and stir them in.
- Spray the waffle iron with cooking spray right before adding the batter. Cook the waffles according to your equipment, then remove to a cooling rack with a length of paper towel underneath it.
- While the waffles are hot, lightly brush the top of the waffles with the fritter glaze. Allow to stand for a couple of minutes for the glaze to set. Serve warm with a bit of maple syrup.
Notes
Tips!
If you are making waffles one at a time and plan to keep them warm in the oven to serve all at once, don't brush the glaze on until right before serving. Allow a couple of minutes for the glaze to set before serving.
Even with the sweet glaze, a bit of maple syrup is a great addition to these waffles.
These waffles freeze beautifully. Wrap well and freeze for up to 3 months. To re-warm, place on a baking sheet and pop into a 350F oven for 8-10 minutes, or until warmed through.
Be sure to read the notes above this recipe card for more tips on making this recipe, as well as step-by-step photos that you might find helpful.
Serving: 1waffle, Calories: 598kcal, Carbohydrates: 72g, Protein: 14g, Fat: 29g, Saturated Fat: 5g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 144mg, Sodium: 382mg, Potassium: 520mg, Fiber: 3g, Sugar: 26g, Vitamin A: 409IU, Vitamin C: 4mg, Calcium: 241mg, Iron: 4mg
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