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Recipe Detail Page
Waffles with Blackberry Crumble and Maple Ice Cream
Summer 2023
Crispy, buttery crumbs, a spiced blackberry compote and maple-walnut ice cream create a deconstructed fruit crumble to top hot‑off-the- iron waffles. Both the crumble and compote are easy to make ahead of time and store until ready to serve.
Serves 8 to 10
CRUMBLE
3/4 cup (175 mL) large flake oats
1/2 cup (125 mL) all-purpose flour
1/4 cup (60 mL) granulated sugar
1/4 tsp (1 mL) fine sea salt
1/4 cup (60 mL) unsalted butter, cold, cubed
BLACKBERRY COMPOTE
3 1/2 cups (875 mL) blackberries, divided
1 cup (250 mL) granulated sugar
1/2 small cinnamon stick, about 2 inches (5 cm)
1 1/2 tsp (7 mL) strained fresh lemon juice
ASSEMBLY
Buttermilk Waffles (recipe follows)
Maple-walnut ice cream
1. For the crumble, position rack in centre of oven. Preheat to 350°F (177°C). Line a baking sheet with parchment.
2. Combine oats, flour, sugar and salt in a medium bowl. Using your fingers, fully blend in butter until mixture is crumbly. Scrape onto prepared baking sheet in an even layer. Bake in centre of oven until crumble is golden, 16 to 18 minutes. Transfer to a rack. Cool to room temperature. Crumble into pieces. (Crumble can be stored in an airtight container at room temperature for up to 3 days.)
3. For the blackberry compote, finely crush 1 1/2 cups (375 mL) blackberries and sugar with a potato masher in a medium-size saucepan. Stir in remaining 2 cups (500 mL) blackberries and cinnamon. Bring to a full boil, then reduce heat to medium and simmer, stirring occasionally, until berries are soft and mixture is syrupy, 5 to 7 minutes. Remove from heat and stir in lemon juice. Discard cinnamon. Serve warm or let cool to room temperature before serving. (Cooled compote can be refrigerated in an airtight container for up to 3 days. Let come to room temperature or gently warm before serving.)
4. Spoon blackberry compote over waffles. Top with a scoop of ice cream. Sprinkle with crumble. Serve immediately.
Serves 8 to 10
BUTTERMILK WAFFLES
This resilient batter can be used immediately or made ahead of time and refrigerated overnight. It uses baking powder instead of soda which does the trick to let it withstand this lengthy rest. Leaving some lumps in the batter will keep these waffles tender and fluffy, so be sure not to overmix.
2 1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 1/4 tsp (6 mL) fine sea salt
1 cup (250 mL) shaken buttermilk
1 cup (250 mL) whole milk
4 large eggs
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) unsalted butter, melted, plus more for cooking
1. Preheat a mini waffle iron according to the manufacturer’s instructions. In a medium bowl, whisk flour, baking powder and salt. In a second bowl, whisk milks with eggs and sugar until combined. Stream in butter, whisking until smooth. Add flour mixture to milk mixture, gently whisking just until a batter comes together with some lumps remaining. (Batter can be covered and refrigerated for up to 1 day.)
2. Brush waffle iron lightly with butter. Spoon batter into iron and cook until steam subsides, and waffles are deeply golden, 4 to 6 minutes. Transfer to a plate and repeat with the remaining batter.
Makes 22 waffles
