Candied Waffles with Blueberry Apple Compote

I don’t know what it was, but I never grew up eating frozen waffles! We either made them homemade or went over to Grandma’s house to get Mickey Waffles with chocolate chips. I personally more of a pancake gal myself (I’m weird and I love raw pancake batter, like really love it), but I’ll make room for a waffle! Needless to say, when we were grocery shopping together for the first time for the new house a few weeks back and our cart was quickly filling up with multiple flavors of ice cream and frozen waffles I just smiled and shook my head. My husband is a five year old.

You do have to give him kuddos, though, because he did end up grabbing organic 7-Grain Kashi waffles and I have to say that I was pretty impressed. For a frozen waffle, these things are good! Yesterday was just one of those days where there was quite a bit going on and I just needed to cook something. I saw apples sitting on our counter and knew I had a pack of blueberries in the fridge begging to be used. And then it hit me – we have all of these waffles sitting in our freezer that we haven’t even touched! It’s waffle time. The toaster is still packed away in a box, so making them in the oven was my only option and oh boy, it is a good option. I loaded these puppies with brown sugar and caramelized them in the oven until the topping was warm and crunchy. Simmering the apples and blueberries together with sugar and cinnamon creates the perfect medley to top off these waffles. Apples are so good during the summertime, don’t let their only shining moments be in the fall!

The colors are pretty great if I don’t say so myself. And talk about a quick and easy breakfast or brunch to get on the table in a snap! You don’t have to worry about whisking up waffle batter or dragging the waffle maker out of the cupboards. All you gotta do is toss some fruit and goodies together on the stovetop, let them do their own thing for a bit, and top off some candied frozen waffles with a deliciously beautiful blueberry apple compote. Add a dollop of Greek yogurt and a swirl of honey and you are the master of breakfast and brunch. It’s not just a frozen waffle!

PS: this recipe serves 2, but you could easily double it or triple it to feed family and friends!



Candied Waffles with Blueberry Apple Compote 

Serves 2


  • 4 frozen waffles of choice
  • 6 oz blueberries
  • 1 apple, cored and diced into 1/4 inch pieces
  • 5 tablespoons light brown sugar
  • 1/3 cup water
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • pinch of salt



  1. Preheat your oven to 425 degrees.
  2. In a small saucepan over medium-high heat, bring the water, apple, blueberries, 1 tablespoon brown sugar, 2 tablespoons regular sugar, cinnamon and salt to a boil. Let boil for 5-8 minutes and then reduce to a low-boil or rough simmer. Simmer for 15-20 minutes or until the fruit is soft and has created a syrup-like consistency. Remove from the heat and let cool slightly before serving.
  3. While the fruit is simmering, line your waffles out on a baking sheet. Top each waffle with a tablespoon of brown sugar (if you are not a huge brown sugar fan then reduce this amount). Bake the waffles for 5 minutes at 425. Turn the oven off and turn your broiler on high and broil the tops of the waffles until the sugar starts to caramelize and get crunchy. The timing on this will be different depending on your stove, so keep an eye on them to not let them burn. Remove from the oven when the tops are slightly browned, about 2-5 minutes.
  4. Top the waffles with the blueberry apple compote, Greek yogurt, honey, nuts or whatever else your heart desires.