Apple Pie Waffles with Apple Topping

July 26, 2010 in Baked Goods, Breakfast, Pancake/Waffle Recipes by Joyce Bunderson

If you make the topping first, you know it will be ready for the fresh-off-the-waffle-iron, waffles. You can also use the Apple Topping for pancakes, ice cream, or Dr. Grandma’s 'Shortcake Muffins'

Apple Topping

4 cups cooking apples; peeled and coarsely chopped fresh baking apples like Roma, Rome Beauty, Fuji, Granny Smith, Jonathan, McIntosh, Newton Pippin, Rhode Island Greening, or Winesap.
1/4 cup water
1 to 2 tablespoons sweetener of your choice (to taste)
1/2 teaspoon cinnamon
1/2 teaspoon maple flavoring


Stir apples, water, and sweetener in a 2-quart saucepan.

Cover and heat to boiling; reduce heat and simmer covered 10 to 15 minutes, stirring occasionally, until apples are tender. Note: Cook apples while making the waffles.

Drain any excess liquid and stir in cinnamon and maple flavoring.

Apple Pie Waffles

1 1/3 to 1 1/2 cups water
2 eggs
1 1/2 cups of Dr. Grandma's Pancake and Waffle Mix
1 teaspoon apple pie spice
3-4 tablespoons of extra virgin olive oil
2 tablespoons additional oil
1 teaspoon vanilla


Separate the eggs. Mix the yolks, oil, water and vanilla. Add the waffle mix to the yolk/water mixture. Let stand for 3 or 4 minutes. Whip egg whites until they form peaks. Fold the whites into the waffle mixture. Bake on waffle iron following manufacturer's directions.