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Cinnamon Waffles with Brie, Roasted Apples & Honeycrisp Cider Butter

Roberta Reynolds
Here are some waffles that just yell out ‘FALL IS HERE’ at the top of their lungs. The waffles are just slightly sweet with an undertone of warm cinnamon. To add some savory to the sweet, we slice generous wedges of Brie cheese to top the warm waffles, and then pile on some oven roasted and caramelized apples. Not done yet! For the grand finale, we reduce Honeycrisp apple cider on the stovetop until it’s thick and syrupy, and then stir just the right amount into melted butter for the final drizzle. You might just need a nap after this, but it is so worth it!!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 -8 servings

Ingredients
  

  • FOR THE WAFFLES
  • 2 cups unbleached flour
  • 4 tablespoons brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 2 cups buttermilk
  • 2 eggs
  • 1/3 cup canola oil
  • 1 teaspoon vanilla
  • FOR THE BRIE
  • About ¼ pound Brie cheese sliced about ¼ inch thick
  • FOR THE ROASTED APPLES
  • 10 Granny Smith apples peeled, cored, and sliced
  • 2 tablespoons canola oil
  • Approximately 2 tablespoons brown sugar agave or honey
  • ½ teaspoon salt
  • FOR THE HONEYCRISP CIDER BUTTER
  • 2 quarts Honeycrisp Apple Cider
  • 2 sticks of butter

Instructions
 

  • FOR THE WAFFLES
  • In a large bowl, combine the flour, brown sugar, soda, baking powder, salt, and cinnamon.
  • In a medium bowl, stir together the buttermilk, eggs, canola oil and vanilla until well mixed.
  • Stir the wet ingredients into the dry ingredients, just until all of the ingredients are combined.
  • Heat waffle iron and brush canola oil onto the grids on the iron.
  • Make waffles according to manufacturer’s instructions.
  • Waffles can be held in a warm oven until ready to serve.
  • FOR THE ROASTED APPLES
  • Preheat oven to 350 degrees.
  • Line a large cookie sheet with aluminum foil and spray liberally with cooking spray.
  • Arrange the sliced apples on the foil, then drizzle with canola oil and agave. Sprinkle with salt.
  • Roast until apples are soft and caramelized. They will be a darkish brown in color.
  • Remove from oven and keep warm until serving, or refrigerate and reheat when ready to use.
  • FOR THE HONEYCRISP CIDER BUTTER
  • Pour cider into a large saucepan, and cook on medium heat until mixture reduces by half or a little more. Cider should become thickened and intensely flavored.
  • Melt the butter either on the stovetop or in the microwave.
  • Stir 4 tablespoons reduced cider into the melted butter. Taste it to see if it’s the flavor you want. Add additional reduced cider until the flavor is just right for you.
  • Keep warm until ready to serve.
  • NOTE: You will have extra reduced Cider – this is a very good thing and stays good for weeks in the refrigerator. Drizzle on roasted squash or other roasted fall vegetables and is really good served over chicken – use your imagination! This stuff has hundreds of uses.
  • TO SERVE
  • Place waffles on the plate (or platter if you are serving a crowd).
  • Place a nice wedge of Brie on top of the waffle(s).
  • Arrange roasted apples on top of Brie.
  • Drizzle the whole works with Honeycrisp Apple Cider Butter
  • PS: Not too bad of an idea to make additional Cider Butter for passing at the table.