Weekend breakfast, upgraded. Crisp golden waffles get topped with sliced Honeycrisp apples, drenched in a five-minute homemade salted caramel sauce, and finished with a scoop of vanilla ice cream or a snowdrift of whipped cream. It reads like dessert — and yes, we've served it as dessert too — but it started life at a birthday brunch and never quite left the rotation.
The salted caramel sauce is the secret. Once you make it homemade, you'll never go back to the jarred stuff. It comes together in one small saucepan while the waffles cook, and it keeps in the fridge for two weeks (drizzle it on ice cream, oatmeal, coffee — anything). The apples get gently warmed in the caramel so they turn tender-crisp and glossy. Order Honeycrisp or CandyCrisp straight from our orchard by clicking here.
Ingredients
Waffles
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- Pinch of sugar
- 1 large egg
- 1 cup whole milk
- 2 tablespoons melted butter (optional, for richer waffles)
Salted Caramel Apple Sauce
- 1/2 cup packed light brown sugar
- 2 tablespoons unsalted butter
- 1/2 cup half-and-half
- 1/8 teaspoon flaky sea salt (plus more for finishing)
- 1/4 teaspoon pure vanilla extract
- 1 Honeycrisp apple, thinly sliced
To Serve
- Vanilla ice cream or freshly whipped cream
- Extra flaky sea salt
Directions
- Waffles. Preheat your waffle iron and spray well with non-stick cooking spray.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk the egg and milk (and melted butter if using).
- Pour wet into dry and whisk just until smooth. A few lumps are fine.
- Pour batter into the hot waffle iron and cook according to your iron's instructions, usually 3–5 minutes, until golden and crisp.
- Salted caramel apple sauce. While the waffles cook, melt the butter and brown sugar in a small saucepan over medium heat, whisking constantly.
- Once bubbling, slowly whisk in the half-and-half. Reduce heat and simmer 2–3 minutes, until thickened to a syrupy consistency.
- Stir in the salt and vanilla, then add the sliced apples and gently warm for 1–2 minutes, just until tender-crisp.
- Assemble. Stack waffles on a plate, spoon over the caramel apples and their sauce, top with ice cream or whipped cream, and finish with a pinch of flaky sea salt.
Tips & Variations
- Make the caramel ahead. It keeps in the fridge for 2 weeks — just warm gently before using.
- Pan-fry the apples first in a little butter for extra caramelization before adding them to the sauce.
- Add a spice. A pinch of cinnamon or a grating of fresh nutmeg in the caramel takes it up a notch.
- Dessert twist. Skip the whipped cream, add ice cream, and drizzle with extra caramel and toasted pecans for a full dessert plate.
Made these? Send us a photo — we'll send you a coupon for your next order. Comment below or email [email protected]. Enjoy!
