Recipe: Maple Apple Waffle Topping (and Gratuitous Donut Pictures)

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Aside from the very occasional trip out for brunch, I don’t eat things like waffles or pancakes.  It’s not that I don’t like them; I just don’t like them for breakfast, and I rarely crave them when I want breakfast for dinner.  I do, however, enjoy making them for other people, hence the occasional “waffle morning” on weekends in the QV household.

One such morning occurred when my mom had a day off recently.  We’ve been trying to come up with ways to use the apples left over from making the first pie of the season and I thought, “Hey, wouldn’t maple syrup and apples go great with waffles?”  Thus this recipe was born.  You could use this topping on just about anything…waffles, pancakes, oatmeal, even ice cream!  The amounts of syrup and cinnamon are entirely up to you.  Basically you want to shoot for a good ratio of syrup to apple so your waffles (or whatever) don’t wind up dry or soggy.

Maple Apple Waffle Topping
serves 1-2

maple apple waffle topping

1 small apple, cored (I like Crispins, but anything with a little tartness will do!)
maple syrup
cinnamon, to taste

Chop all of the apple wedges except one.  Slice the last wedge and set aside for garnish. (Wrap it in a damp paper towel to prevent browning.)

2) Place the apple chunks in a small saucepan with a little water.  Cover and heat over high heat until boiling.  Boil for a couple of minutes until the apples start to soften.

3) Uncover, add the cinnamon, and lower the heat.  Simmer for a minute or two until the cinnamon is fragrant.

4) Add maple syrup, turn the heat back up, and bring to a boil.  Stir for a few seconds before lowering the heat again and simmer until everything is warm and the liquid has thickened a bit.  Spoon over whatever you’ve got that needs maple apple goodness on top.

And what’s fall without a little pumpkin flavor?

glazed pumpkin donuts
The genius behind these delicious little donuts is Mighty Vegan, and I am eternally grateful for the recipe.  I’ve been craving donuts lately, and these fit the bill!  Moist and pumpkin-y with a hint of cinnamon warmth…if that’s not fall, I don’t know what is!

pumpkin donut closeup
In case you were wondering, yes they are amazing with coffee.  Preferably coffee with a little cinnamon in it.

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About the Author:

Sam has been eating a plant-based diet since summer of 2009 and has spent the subsequent years experimenting with all manner of plant-based food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a former member of Toastmasters International and was awarded a Competent Communicator designation for public speaking. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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  1. Mightyvegan  October 19, 2011

    Hey there!
    So glad you made and enjoyed the pumpkin donuts, they really do hit the spot don’t they?!

    • Sam  October 19, 2011

      They sure do! I shared with my mom and dad, and they both loved them, as well. 🙂 Thanks for such a great recipe!

  2. Mandee  October 19, 2011

    Oh my goodness, this post is just filled with delicousness! Your waffles & topping look yummy and those donuts look perfect!

    • Sam  October 19, 2011

      Why thank you! ^_^ The waffles are “Waffles II” from The Joy of Vegan Baking. And the donuts are pure genius. I’m so happy the recipe popped up on Twitter! 🙂