Apple Pie Waffles with fresh whipping cream

Ingredients

• Spiced Apple Pie filling (adapted from: Apple Pie filling by Spend with Pennies):
• 2 L Granny Smith Apples
• 3 tablespoons water
• 2 tablespoons butter
• 1 teaspoon all spice / pumpkin spice / cinnamon
• 1/3 cup granulated white sugar
• 1 tablespoon + 1 teaspoon cornstarch mixed with 2 tablespoons water
• Buttermilk Waffles (adapted from Buttermilk Waffles by Martha Stewart): makes 4 waffles
• 1 cups all-purpose flour (spooned and leveled)
• 1 tablespoons sugar
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla essence
• 1 cup buttermilk
• 1/4 cup (1/2 stick) unsalted butter (melted)
• 1 large egg
• Vegetable oil, for waffle iron
• Salted Caramel Sauce:
• 1 cup granulated white sugar
• 1/2 teaspoon salt
• 200 ml cream / 35% fat (warmed in the microwave)
• 1/2 teaspoon vanilla essence
• 50g butter without salt
• Whipped Cream:
• 200 ml whipping cream
• 1 tablespoon granulated white sugar
• 1/4 teaspoon vanilla essence

Instructions

1. Spiced Apple Pie filling:
2. Peel, core and slice apples.
3. Melt butter and cinnamon over medium heat. Stir in apples, sugar & 3 tablespoons water.
4. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.
5. In a small dish combine cornstarch and water. Add to pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Cool.
6. Buttermilk Waffles:
7. Whisk your melted butter, egg, vanilla and buttermilk together. Add your dry ingredients. Heat waffle iron according to manufacturer's instructions; brush with oil. Scoop some of the batter in your pre-heated waffle iron, take care not to add too much as it might spill over when you close the lid. Cook for 3 - 5 minutes until golden brown.
8. Salted Caramel Sauce:
9. Heat sugar in a thick based pot/sauce pan on medium high heat until the sugar has melted and turned a rich amber colour. Add your pre-heated cream slowly and stir (be very careful as this mixture is very hot and will splatter when the cream is added). Once the cream is fully incorporated, add the butter, vanilla and salt (salt depends on taste). Turn of the heat and stir until the butter melts completely. Leave to cool at room temperature. The caramel will thicken further overnight in the fridge. You can store it in an airtight container for up to 2 weeks in the fridge.
10. Whipped Cream:
11. Place your mixing bowl, whisk and cream in the freezer for 10 minutes. Start to beat your cream on low speed, when bubbles form you can increase the speed to medium/medium high. When soft peaks have formed, slowly add the sugar and vanilla essence. Increase the speed and continue to beat on high until stiff peaks have formed (the whole process takes about 2 - 3 minutes).