Apple picking seems to be the quintessential start to all things fall. I just can’t help but think about it anytime I remotely think about the season. We’ve gone as a family every fall since Son # 4 was born (I’m big on traditions), and he gets more excited about participating each year. I love the fresh mountain air, the beautiful views, and snapping tons of pics of all the sons in all their boyish glory. The hubs is all about their fresh-from–the-fryer apple cider doughnuts, fresh pressed apple cider, and sitting among the rows of apple trees, and using his pocket knife to cut slices of apple for the kids to enjoy. We always end up with at least one bushel, at most two, of fresh picked fruit to take home. I set aside some fruit for the kids for snacks, and then it’s time to get down to business with what’s left. What better excuse could I have to be making messes and being up to no good in the kitchen? I can’t have perfectly good apples being ignored and going unused. While we all have our favorite ways to enjoy them, each year I love find new favorites and experimenting with different ways to use them all up. This year we discovered not only this recipe, but the stuffed waffle.
What if I told you that this year I took waffles to the next level and stuffed them with caramel coated, sauteed apples and then drizzled them with homemade caramel sauce before topping with another heaping spoonful of cooked apples? That’s right, a double caramel apple whammy! The sons topped there’s with a little bit of pancake syrup or a dollop of butter, and washed it down with a cold class of milk and you know what? They all managed to start the day with a smile!
Caramel Apple Stuffed Waffles
recipe originally from Happy Food, Healthy Life
1 envelope of active yeast
1 Tbsp sugar
3/4 cup of warm milk
1/2 cup of melted butter
3 cups of All-Purpose Flour
1 tsp cinnamon
1/2 tsp salt
1/2 cup raw sugar
For the Caramel Apple Filling
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples – peeled, cored and diced
1. Sprinkle the yeast and sugar over the warm milk in a small bowl. Allow to sit for at least 5 minutes. The yeast should be foamy at this point.
2. Whisk together the eggs and butter.
3. Add in the milk.
4. In a large bowl combine the flour, cinnamon, and salt
5. Make a well in the center of the flour, and add the liquid ingredients.
6. Whisk until everything is well incorporated. The dough should form into a ball.
7. Cover and let rise until doubled, approximately 30 to 45 minutes.
8. Gently stir in the raw sugar.
9. Divide into 8 individual baseball sized balls and let rest about 15 minutes.
10. Prepare the filling: Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
11. In a medium bowl, combine diced apples and caramel sauce, leaving about 1/2-3/4 cup of caramel aside to pour over the waffles.
12. Heat waffle iron, and brush with oil or melted butter.
13. Stretch the ball of dough out a bit and place it on the waffle iron so it covers the majority of it. Quickly place about a large spoonful or two of apple filling in the middle of the dough. Top with a second ball of stretched out waffle dough.
14. Gently close the waffle iron and flip per the manufacturers instructions. All the toppings will meld into the dough.
15. Cook for about 2-3 minutes, or until your waffle is browned.
16. Very carefully, with a fork or two, remove the waffle from the iron. Continue with the remaining waffles.
17. To serve, top with a spoonful of apple filling and a drizzle of caramel sauce.
18. If you’re really in the mood for dessert, add a scoop of vanilla ice cream on top!