Beer Waffles with Cinnamon Apples and Caramel Sauce

Beer Waffles with Cinnamon Apples and Caramel Sauce

Alright, guys, you know what time of year it is, so you know it’s the time for certain things. Certain things like football. And changing leaves. And cooler weather, and back to school and fall flavors like pumpkin and sweet potato. We’re getting ready for impending holidays and busting out the hoodies.

beer waffles with apples

It’s also the time for two more things of note. 1) Apple picking! Wow, New Yorkers are apple picking people. Before last year I had never picked an apple off of a tree ever, in my life. It’s just not a thing in Texas. Does Texas even have apple trees? I don’t know. I digress. But yes, last weekend Matt and I ventured upstate and came home with about fifty pounds of apples. You’ve been warned.

beer waffles with cinnamon caramel apples

And 2) tis the season for flu shots. Speaking of which, I got mine today, so if this post is a tad loopy, you know why. If you are able to handle the vaccine, go get your flu shot. {End of PSA}.

This dish was the very first recipe I made with my apple stash. I’ve been eyeing it up for over a year now. It was worth the weight, I must say. Beer waffles are a thing of beauty and genius. You really do taste the tanginess of the beer! And the carbonation makes them incredibly light. So these waffles were more on the savory side, but then the caramel sauce and sweet sautéed apples on top balanced it out and I think would solidly categorize the dish as overall sweet. Though I suppose reasonable minds could differ. What I’m confident we’ll all agree on is that they’re delicious. Make them soon!

Beer Waffles with Cinnamon Apples and Caramel Sauce

{One year ago: Apple Escarole Salad}

Source: Brown Eyed Baker

½ cup granulated sugar
¼ cup milk
2 apples (Golden Delicious is recommended), peeled, cored and sliced into ¾-inch-thick wedges
¼ teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
¼ cup quick-cooking oats
1 tablespoon granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1/3 cup milk
¾ cup beer
2 tablespoons unsalted butter, melted
First, make the APPLES: Sprinkle the sugar over the bottom of a large skillet and place over medium-high heat. Cook or 4 to 5 minutes, or until the sugar dissolves into an amber-colored caramel syrup, tilting the pan to distribute the sugar evenly, but not stirring. Meanwhile, heat the milk on the stove or in the microwave. Remove the caramelized sugar from the heat, and stir in the warmed milk. Return the pan to the heat, and stir in the apples and cinnamon. Cook for about 3 minutes, or until the apples begin to soften and the sauce begins to thicken. Turn off the heat, stir in the lemon juice, and cover to keep warm.
Now make the WAFFLES: Preheat the waffle iron according to manufacturer’s instructions. Whisk together the flour, oats, sugar, baking powder, baking soda, and salt in a large bowl. Quickly whisk the milk, beer and melted butter into the flour mixture, mixing until it is just combined (the batter will be lumpy).
Coat the waffle iron with cooking spray. Spoon the batter into the waffle iron and cook until the waffle is crisp and golden brown. The length of time will differ depending on your waffle iron, of course. Repeat with the remaining batter. Spoon some of the cinnamon apples and caramel sauce over each waffle.
This recipe as written will give you 3 round waffles.

5 responses to “Beer Waffles with Cinnamon Apples and Caramel Sauce

  1. Pingback: Apple Streusel Bread | The Texan New Yorker

  2. Beer in waffles–that is a new one for me, Julie, and I’m intrigued by it.
    Very intrigued. Stout and sourdough type intrigued . . .


  3. Pingback: Bacon-Wrapped Monkfish with Apple-Shallot Jam | The Texan New Yorker

  4. Pingback: Thanksgiving Recipe Round-Up 2014 | The Texan New Yorker

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