I love the autumn. I love the colours and the crispy air and the golden light. And I love the food. Man, the food! Warm stews, roasted vegetables, squash of all types, game birds, pears and apples. So, so good.
This time of year, I tend to go on a baking binge. Cooler temperatures make me want sweet comfort foods, and it’s no longer uncomfortable to have the oven on. Last week I ushered in October with some pumpkin muffins. But this week, it was all about the apples. I love apples. And I love caramel. And the two together…oh, man. Amazing! Now, I know some of you are looking askance at this recipe and thinking: I dunno, that’s gonna take, what, five hours or so of pilates to burn off? But you know what? It’s the weekend.
1 3/4 cup plain flour (or a mix of plain and whole wheat)
1T baking powder
1/2 tsp salt
1T ground cinnamon
57 to 227 g (1/4 to 1 cup) butter, melted (if you want a less fattening waffle, use the smaller amount. If you’re living large, go whole hog)
1 1/2 cups milk
Preheat your waffle iron.
Combine dry ingredients in a large bowl. Make a well in the centre
Combine wet ingredients and pour into the well in the centre of the dry ingredients. Mix to combine.
Cook according to your waffle iron’s instructions. Keep finished waffles warm in a low oven (about 100 degrees C)
Caramel Apple Sauce
1/4 cup honey
227 g/1 cup brown sugar
57 g butter
1 tsp vanilla extract
pinch salt (or 1/2-1 tsp salt if you want this to be a salted caramel sauce)
1/4 cup double/heavy cream
57 g/ 1/4 cup walnuts or pecans, lightly crushed
2 firm, tart apples such as granny smith or braeburn, chopped
Combine honey, brown sugar, butter, vanilla, and salt and bring to a boil. Boil 30 seconds.
Add the cream and boil for another minute
Remove from the heat and stir in the nuts and apples
If you have any of this left over, it’s brilliant over ice cream. Or just eaten straight out of the saucepan. Go ahead, we won’t judge.