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Warm, melty brie topped with cinnamon-spiced apples, toasted walnuts, and a quick homemade caramel sauce, creating a sweet and savory appetizer with a blend of creamy, crunchy, and tender textures.

Ingredients

Scale
  • 4 tart, crisp red apples (Jazz or Braeburn recommended)
  • 1 tablespoon unsalted butter
  • ½ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • Generous pinch of kosher salt
  • ¼ cup heavy whipping cream, room temperature
  • ½ cup chopped walnuts
  • 16 ounces brie cheese, rind removed

Instructions

  1. Preheat oven to 375°F (190°C) and prepare a 2½-cup oven-safe baking dish suitable for brie.
  2. Freeze the brie for 15–20 minutes until slightly firm to make rind removal easier.
  3. Cut the brie in half; return the unused half to the freezer to keep chilled until needed.
  4. Place the cut side down half of the brie on a work surface and run a sharp large knife along the sides close to the rind to loosen it.
  5. Flip the brie flat side down and make small cuts around the edges to peel off the rind carefully; repeat for the other half if using both halves.
  6. Peel and dice the apples into ½-inch pieces.
  7. Melt the butter in a large skillet over medium heat, add the diced apples, and cook for about 5 minutes, stirring often, until slightly tender.
  8. Increase heat to medium-high and add brown sugar, cinnamon, nutmeg, and a pinch of kosher salt; cook for 3–5 minutes, stirring frequently, until the mixture becomes sticky and coats the apples.
  9. Slowly drizzle the room-temperature heavy cream into the skillet while stirring to form a glossy caramel sauce; then stir in the chopped walnuts and remove from heat.
  10. Place the rind-removed brie into the prepared baking dish, trimming or fitting it as needed to fill the dish.
  11. Spoon the apple–walnut–caramel topping evenly over the brie.
  12. Bake for about 15 minutes or until the brie is bubbly and melted underneath the topping; remove from the oven and serve warm.

Notes

Pick firm, tart apples like Jazz, Braeburn, or Granny Smith for best texture and flavor balance., Chilling the brie before removing the rind makes trimming much easier and neater., Use room temperature heavy cream when adding to the hot sugar mixture to avoid seizing and ensure smooth caramel sauce., Toast the walnuts lightly before adding for deeper flavor and crunch., Serve baked brie directly in the dish, placed on a folded clean tea towel on the serving platter to keep warm and protect the platter., Prepare the apple topping up to 3 days in advance and reheat before assembly to save time., Leftovers keep well refrigerated up to 3 days; reheat in the oven at 350°F (175°C) for 10-15 minutes for best results.

Nutrition

Find it online: https://margorecipes.com/baked-brie-with-apples/