Breakfast is my favorite meal of the day. I’m talking the slow down, look at the person next to you, and actually-connect-with-a-real-human-being-over-a-meal type breakfast. I’d love that for all meals but since I take a while to wake up in the morning, this is the my favorite kind of meal. Unfortunately in the real world we can’t do this every day so a slow, late breakfast is a staple in our weekend at some point.
We don’t keep sugar in our house on a regular basis. I usually have honey on hand and sometimes a good maple syrup as well as maybe a small bag of coconut sugar if something begs for it, but we try to even limit these items. Therefore, when I make waffles we can get pretty creative with our toppings. That’s how this recipe came into being. I was looking for a sauce of sorts that didn’t rely on a sugar syrup for its base but still fulfilled the requirement of a sweet sauce to contrast the lightly crisp waffle and the salty melted butter. Since apples are in season and perfect right now this recipe tastes incredible. Here’s what I do:
Apple Pie Waffles
1 batch My Favorite Waffles
Unsweetened Apple Sauce, preferably without seeds and freshly pureed, skins and all
1 pint Heavy Whipping Cream
1 tsp. Good quality Vanilla Extract. Until my homemade batch of Vanilla Extract is done resting, my current favorite is Pure Vanilla Bean Extract ‘Crush’ by the Sonoma Syrup Co. The quality of vanilla really stands out here so don’t try this with an Imitation Extract or even a really cheap extract. It’s not about the $$ spent but you will generally get what you pay for here. The cheap stuff could just as well be vanilla-kissed rubbing alcohol in this application because that’s nearly what it will taste like.
While the waffles are cooking, season the Applesauce with Cinnamon to the strength you enjoy. Set this to the side.
Make whipped cream to your liking. I mix a pint of Heavy Whipping Cream with 1 tsp. Vanilla Extract and find this sweet enough without added sugar. (Remember you will be eating this with sweet, flavorful, seasonal fruit too.) Either whip to soft peaks by hand or with a mixer but I generally use my iSi Cream Whipper. This is a tool I learned to use and love while working in the restaurants. You are able to make whipped cream quickly and easily with no mess and the leftovers can be stored in the fridge for, generally, up to a week.
When the waffles come out of the iron, piping hot, top with a bit of butter to melt into all the nooks and crannies. Then spoon over a couple (or a few!) tablespoons of the Cinnamon-Applesauce and top with freshly Whipped Cream. This really hits the spot.