This post is sponsored by Appletiser.
When you picture brunch, what dish springs to mind first? For me it’s waffles. They might feel like too much effort for an early weekday breakfast—especially if you’re not a morning person—but for a relaxed weekend brunch they’re unbeatable. Crispy on the outside, soft inside and endlessly adaptable, waffles make the perfect centrepiece for a lazy Sunday spread.
When Appletiser invited me to create a recipe for a languid brunch in the sun, I immediately thought of waffles. To complement the apple flavour of Appletiser, I chose cinnamon for the waffle batter — a natural partner for apple — and finished the dish with a warm apple and blackberry compote. Blackberries are just coming into season, and their tart sweetness balances the apples beautifully.
These cinnamon waffles with apple and blackberry compote are ideal for a slow, sunny morning accompanied by a chilled glass of Appletiser. Even if the weather isn’t cooperating, the aromas and flavours of cinnamon, apple and blackberry will lift the mood. For an extra treat, serve the waffles with a scoop of vanilla ice cream alongside the compote.
To save time on the day, make the apple and blackberry compote a day or two ahead and keep it refrigerated; reheat gently before serving. Leftover waffles freeze well and can be reheated in the oven for quick breakfasts or impromptu brunches.
Cinnamon Waffles With Apple And Blackberry Compote
Ingredients
Apple And Blackberry Compote:
- 4 apples such as Granny Smith or Braeburn
- 100 ml (scant ½ cup) water, plus extra if needed
- 2 Tbsp light brown soft sugar
- 200 g (7oz) blackberries
Cinnamon Waffles:
- 300 g (2 + ½ cups) plain flour
- 60 g (⅓ cup) light brown soft sugar
- 2 tsp ground cinnamon
- 2 Tbsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 400 ml (1 + ⅔ cup) milk
- 2 large eggs
- 80 g (⅓ cup) butter, melted
Instructions
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To make the compote, peel, core and finely dice the apples. Put them in a pan with the water and sugar and bring to a simmer. Cook, stirring occasionally, for about 10 minutes until the apples have softened; add a splash more water if the mixture looks dry. Stir in the blackberries and cook for a further 4–5 minutes until the berries are soft but not completely broken down.
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Preheat the oven to 140°C/275°F/gas mark 1 and place a couple of baking sheets inside to keep cooked waffles warm. In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, bicarbonate of soda and salt. In a jug, combine the milk, eggs and melted butter.
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Gradually pour the wet ingredients into the dry, whisking a little at a time to avoid lumps. Let the batter rest for 5 minutes while you heat your waffle iron.
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Brush the waffle iron generously with oil and ladle in batter according to your iron’s size. Cook until golden and crisp, following the manufacturer’s timing, then transfer cooked waffles to the warm baking sheets in the oven. Re-oil the iron and continue with the remaining batter.
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Serve the waffles topped with warm apple and blackberry compote. For extra indulgence add a scoop of vanilla ice cream or a drizzle of maple syrup.
This post is sponsored by Appletiser, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.