I’m not sure if it’s a southern thing or an east coast thing, but I am a sucker for a giant piece of apple pie with a slice of cheddar cheese over the top. My grandmother used to say “An apple pie without the cheese is like a kiss without the squeeze!” and really, who can argue with that?
Now if you have never had this combo before you may think it odd, but apples and cheddar are a match made in heaven. Since I can’t eat apple pie for breakfast, at least not on a regular basis, I decided to whip up a savory, cheesy waffle smothered with sautéed apples and a generous sprinkle of fresh thyme for our weekend brunch last week.
It was a beautiful thing – Todd, me, cheesy waffles with decadent apples and mimosas. It was sort of like a brunch date at our own dinner table with our kids in the back ground. It may not be an ideal date, but I will take it!Print
These savory waffles are great all on their own with a bowl of piping hot tomato soup! Seriously, don’t knock it till you try it!
- 1 ½ cups gluten free oat flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup whole milk
- ¼ cup melted butter
- 2 large eggs, beaten
- 2/3 cup finely grated cheddar cheese
- Sautéed Honey Apples, recipe follows
- fresh thyme leaves
- In a large bowl combine the oat flour, baking powder, and salt with a whisk. In a separate large bowl combine the milk, butter, and eggs- whisk well to combine.
- Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the cheddar cheese. The batter will be slightly lumpy. Set the batter aside to rest for 10 minutes.
- Preheat your waffle iron according to the manufacturers specifications. (For my Belgian waffle maker I set it to medium-high heat.) Pour the batter onto the preheated waffle iron (approximately 2/3 cup batter per waffle) and cook until crisp and golden brown.
- Place cooked waffles onto a baking sheet lined with parchment paper. Repeat with the remaining batter. Be careful not to stack them or they will lose their crispness. If you are cooking a big batch you may want to store the cooked waffles in a 200°F oven until you are ready to eat.
- Serve immediately topped with sautéed honey apples and a sprinkling of thyme leaves.
Shredding the cheddar cheese, yourself will lend lots more flavor to your waffles.
Don’t just save these apples for topping waffles – they are great on bowls of piping hot oatmeal, ice cream and just on their own as a snack.
- 3 tablespoons butter
- 4 Granny Smith Apples, peeled, cored and sliced into 1/2 – inch thick slices
- 1 tablespoon dark brown sugar
- 1 tablespoon honey
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- Melt butter in a large nonstick skillet over medium-high heat. Cook until the butter begins to brown then add the apple slices and sauté until tender, about 7 minutes. Add the brown sugar, honey, cinnamon and nutmeg; stir until the apples are evenly coated.
Adapted from Epicurious