Peach Crisp Waffles

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This indulgent peach crisp waffle with browned butter batter, spiced peaches, and a crunchy crisp topping is the ultimate lazy weekend summer brunch!

Prep Time30

Cook Time45

Total Time1 15

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 991kcal

Author: Alison Wiebe

Ingredients

Crisp Topping

⅔ cup quick oats
½ cup all-purpose flour
⅓ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon salt
¼ cup butter melted

Peach Topping

4 peaches
2 tablespoon butter
4 tablespoon brown sugar
1 teaspoon lemon juice
½ teaspoon cinnamon

Brown Butter Waffles

½ cup + 2 tbsp butter *see note
2 eggs separated
1 ¾ cups all-purpose flour
3 tablespoon granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 ¾ cup buttermilk **see note
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
½ tsp salt

Whipped Cream

1 cup whipping cream
1 tablespoon granulated sugar

US Customary - Metric

Instructions

Crisp Topping

Preheat the oven to 350°F. Lightly grease a baking sheet non-stick spray, or line with parchment paper. In a mixing bowl combine the quick oats, flour, brown sugar, cinnamon, allspice, nutmeg, and salt. Add the melted butter and mix together until well combined.
Use your hands to crumble the oat mixture onto the baking sheet. Spread the crumbs out evenly on the baking sheet. Break up any large clumps. Bake for 7 minutes. Use a spatula to flip the crumbs so they brown evenly. Bake for another 5 to 7 minutes until browned. Let cool before using. The crisp topping will harden as it cools.

Peach Topping

Peel, pit, and dice the peaches. Add the butter to a large skillet and place over medium high heat. Add the diced peaches along with the brown sugar, lemon juice, and cinnamon. Stir to evenly coat the peaches.
Cover over medium high heat, stirring regularly, until the peaches begin to soften, about 5 to 7 minutes. Remove from the heat. The peaches can be cooked ahead of time and reheated just before serving.

Brown Butter Waffles

In a small saucepan, melt the butter over medium heat. Let the butter simmer gently until it begins to brown, about 4 to 5 minutes. The butter will foam and then become clear, with the milk solids dropping to the bottom of the pan. Swirl the pan and stir occasionally while the butter is cooking to make sure it browns evenly. When the milk solids turn brown, remove from the heat and pour into a heat safe bowl. Set aside to cool briefly while preparing the rest of the batter.
In a clean bowl, beat the egg whites with beater until they form stiff peaks. Set aside. In a large mixing bowl combine the flour, sugar, baking powder, cinnamon, allspice, nutmeg, and salt. Whisk together. In a separate smaller mixing bowl combine the buttermilk, egg yolks, and vanilla, whisking to combine.
Pour the buttermilk mixture into the dry ingredients and whisk together just until combined. Do not over mix. Add the browned butter to the batter and stir just until combined. Gently fold the egg whites into the batter in 3 or 4 additions.
Preheat the waffle maker and cook the waffles according to the instructions. Repeat until all the batter is used. The cooked waffles can be kept warm in a low oven.

Whipped Cream

Before serving, whip the cream. Combine the whipping cream and sugar in a mixer and whip until it forms soft peaks. To serve, top each waffle with the peach topping followed by a generous dollop of whipped cream. Sprinkle the crisp topping over the top and enjoy!

Notes

*The extra 2 tablespoons is to account for the loss of liquid as the water evaporates during the browning process. If not browning the butter, omit the extra butter and just use ½ cup melted butter.

**To make a buttermilk substitute, add 2 teaspoons of lemon juice to 1 ¾ cups milk. Let stand for 5 minutes and then proceed with the recipe.

Nutrition