This post is sponsored by Appletiser.
What is the first food that come to mind when you think of brunch? There are so many delicious options but for me, it's got to be waffles. They are a little bit too much effort to make for breakfast (or maybe that's just me, I am not a morning person and I struggle with anything that is more effort than pouring some cereal into a bowl...), but for brunch they are just perfect and would be my first choice every time.
When Appletiser asked me to come up with a recipe for a lazy Sunday brunch in the sun, I knew it had to be waffles. Obviously the flavour of the waffles had to work well with Appletiser, and what is one of the most obvious flavour pairings for apple? - cinnamon of course. As well as cinnamon, blackberries are a classic combo with apple and happily the first few blackberries are just starting to come into season so I topped my tasty cinnamon waffles with a sweet apple and blackberry compote.
These cinnamon waffles with apple and blackberry compote are perfect for a relaxed, lazy brunch, served with a refreshing glass of Appletiser. Unfortunately the sun has been in short supply recently but no mind, these waffles are sure to brighten up your morning! If you are feeling extra indulgent then they are amazing topped with a scoop of vanilla ice cream as well as the compote.
If you want to cut down on prep time then the apple and blackberry compote can be made up to a couple of days in advance, kept in the fridge and reheated when needed. Any leftover waffles freeze really well and can be warmed through in the oven to serve as and when.
Cinnamon Waffles With Apple And Blackberry Compote
Apple And Blackberry Compote:
- 4 apples such as granny smith or braeburn
- 100 ml (scant ½ cup) water plus extra as needed
- 2 Tbsp light brown soft sugar
- 200 g (7oz) blackberries
- 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
- To make the apple and blackberry compote, peel, core and finely dice the apples. Place them in a pan with the water and sugar and bring up to a simmer. Leave to cook, stirring every now and then, for about 10 minutes until softened; you may need to add a splash more water if it becomes too dry. Add the blackberries and cook for about 5 more minutes until soft but not mushy.
- To make the waffles, Heat the oven to 140C/275F/gas mark 1 and place a couple of baking sheets in there. Whisk together the flour, sugar, cinnamon, baking powder, bicarbonate of soda and salt in a large bowl. In a jug, whisk together the milk, eggs and melted butter.
- Gradually whisk the wet ingredients into the dry, adding a little at a time so the mixture doesn't get lumpy. Set the batter aside for 5 minutes while you heat your waffle iron.
- Brush the waffle iron generously with oil then use a ladle to portion in the waffle batter. Cook the waffles according to the manufacturers instructions (all waffle irons vary), or until golden. Carefully transfer the cooked waffles to the baking tray in the oven to keep warm. Re-grease the waffle iron and repeat with the rest of the batter.
- Serve the waffles topped with the warm compote and maybe a scoop of ice cream.
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.