Waffle- 4 eggs
- 2 cups milk
- 200g unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 3 cups self-raising flour
- 1 teaspoon ground cinnamon
- 1/4 cup caster sugar
- 1/4 cup brown sugar
- 400g can pie apple
Crumble- 2 tablespoons desiccated coconut
- 1/4 cup rolled oats
- 1/4 cup plain flour
- 1/4 cup brown sugar
- 60g butter
- Crumble, apple slices and vanilla ice cream to serve
| Waffle- Place eggs, milk, butter and vanilla in a large jug and whisk until well combined
- Combine flour, cinnamon and sugars into a large mixing bowl and make a well in the centre
- Carefully whisk in egg milk mixture to form a smooth batter. Fold through canned pie apple
- Select CLASSIC waffle setting and dial up number 6 on the browning control dial
- Preheat until orange light flashes up and the word HEATING disappears
- Using waffle dosing cup, pour 1/2 cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter
Crumble- To make the crumble, combine coconut, oats, flour and sugar in a bowl. Using your fingertips, rub butter into mixture. Heat a large frying pan over medium high heat. Add oat mixture and cook 8-10 minutes, stirring frequently until golden, crispy and crumbly. Remove and cool completely
- Serve with topped with crumble topping, vanilla ice cream and extra slices of apples
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