Apple Pie Waffles with Cinnamon Whipped Cream and Pie Crust Crumb

Sunday morning waffles strike again!  I've been toying with the concept of an apple waffle for a while.  The waffle itself didn't seem too much of a challenge.  I knew I wanted a buttermilk or yeast base.  Finely chopped apples and a touch of cinnamon would provide the essential flavors.  Applesauce has long been used as a substitute for oil in baking...adding yet another layer to the waffles.  

But they needed something more.  Inspiration came in the form of Milk Bar Mondays.  Several fellow food bloggers have taken on the challenge of baking their way through Christina Tosi's Momofuku Milk Bar Cookbook.  As a result, one morning my news feed was filled with this:

Apple Pie Layer Cake

It was divine.  It was decadent.  It had layers of apple pie filling and pie crust crumb.  I had my inspiration to take the apple pie waffles to the next level.  

Apple waffle.  Sauteed apple topping.  Cinnamon Whipped Cream.  And a sprinkling of pie crust crumb.  

I almost went as far as to add a drizzle of homemade caramel sauce as well...but let's not get too carried away!

A huge thank you to Audra, Cassie, Erin, Krissy Nicole and Jacqueline for baking up the lovely concoction that pushed this Sunday morning waffle just a little bit further.

Pie crust crumb and apple pie filling adapted from the Momofuku Milk Bar Cookbook

Waffle and whipped cream recipes are my own.

yields 8-10 eight inch waffles 

The Ingredients:

for the pie crust crumb:
1/2 cup all purpose flour
2 tsp granulated sugar
1/4 tsp kosher Salt
3 Tbsp unsalted butter, melted
1 1/2 tsp water

For the apple pie filling:

juice of 1 lemon
2 medium granny smith apples
1 Tbsp unsalted butter
2/3 cup light brown sugar, tightly packed
1/2 tsp ground cinnamon
1/4 tsp kosher salt

for the waffles:

3 cups all-purpose flour

1 Tbsp baking powder

1 tsp baking soda

1 tsp salt

1/3 cup brown sugar

1/2 tsp cinnamon

1/2 cup applesauce

3 Tbsp unsalted butter, melted

4 large eggs

1 teaspoons vanilla extract

2 1/2 cups buttermilk

1 apple, peeled and diced

for the cinnamon whipped cream:

1 cup heavy whipping cream

1 Tbsp sugar

1/2 tsp ground cinnamon

The Process:

for the pie crust crumb:

Heat the oven to 350 degrees F

In a small bowl combine the flour, sugar, and salt until well mixed.  Cut in the butter with a fork, pastry cutter or your fingers. Add water and blend until the mixture starts to come together in small clusters.

Spread the clusters on a parchment lined baking sheet  Bake for 25 minutes, checking halfway through baking to stir and break up larger crumbs.  The crumbs will be golden brown and still slightly moist to the touch. Set aside to cool.

When completely cool, transfer the crumb to a small serving dish.

for the apple pie filling:

Fill a medium bowl halfway with cold water and add the lemon juice. Peel the apples and cut into bite size chunks (quarter, then cut each quarter into thirds). Add the apples to the lemon water as they are cut to retard browning and to keep the apples pert.

In a medium saucepan over medium-high heat, combine the butter, brown sugar, cinnamon and salt. Stir until the butter is melted. Drain the apples and add them to the saucepan. Bring the mixture to a gentle boil, stirring to coat the apples. Reduce the heat to low and simmer the apples gently for 5 to 10 minutes, or until the apples are tender and the sauce has thicken.  

Transfer to a serving bowl and set aside.

for the cinnamon whipped cream:
In a chilled bowl combine whipping cream, sugar and cinnamon.  Beat with chilled beaters on medium speed until soft peaks form.  Set aside in the fridge until ready to serve.

for the waffles:
Preheat the oven to 200.  Preheat and lightly oil the waffle iron according to the manufacturers directions.

In a large mixing bowl sift together the flour, sugar, baking powder, baking soda, cinnamon and salt.  

In a medium bowl whisk together the eggs, buttermilk, applesauce, butter and vanilla.  Add the wet to the dry, stirring until just incorporated.

Gently fold in the diced apple, stirring until the apple is just distributed.  Do not over mix.

Ladle the batter into the waffle iron (mine uses a little over 1/2 cup of batter per waffle) and cook according to the waffle iron manufacturers directions. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

to assemble:

Place a waffle on each plate, spoon about 1/4 cup of apple pie filling on top. Dollop a generous spoonful of whipped cream on top. Sprinkle with crumb. Devour.

The Review:

Wow. With a post this long already, I'd hate to keep you from what ended up being an absolutely amazing breakfast. Go. Enjoy.