Name: Apple Baked Brie with Pecans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 ounces wheels brie cheese; 0.25 cup pecans; 2 tablespoons unsalted butter; 1 apple; 2 tablespoons brown sugar; 2 tablespoons pure maple syrup; 0.5 tsp apple pie spice; Kosher salt; fresh thyme

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Apple Baked Brie with Pecans

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Ingredients

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Instructions

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Instructions

Preheat the oven to 350°F (177°C). Place the wheel of brie in a small cast iron skillet or baking dish. Bake for 15-20 minutes, until the cheese is hot and melty throughout.

Meanwhile, heat a large skillet over medium heat. Add the pecans and cook until toasty, about 1-2 minutes. Spoon the pecans into a small bowl and return the pan to the heat.

Melt the butter in the skillet. Then, add the sliced apples and sauté the apples until they're crisp-tender. Add the brown sugar, maple syrup, apple pie spice, and a big pinch of salt. Bring the mixture to a light simmer and cook for 1-2 minutes, until the caramel is slightly thickened. Stir the pecans into the caramelized apple topping.

Once the brie is fully baked, spoon the pecan-apple mixture on top. Garnish the brie with fresh thyme. Enjoy with crackers, crusty bread, fruit, etc.!

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Tips & Tricks (5)

Choose Room Temperature Brie 🧀
Remove the brie from the refrigerator 15-20 minutes before baking to ensure even melting and a creamy, luxurious texture throughout the cheese.
Toast Pecans for Enhanced Flavor 🥜
Lightly toast the pecans in a dry skillet for 2-3 minutes before adding to release their oils and deepen their nutty flavor profile significantly.
Dice Apples Just Before Baking 🍎
Prepare your apple topping immediately before assembling to prevent oxidation and browning, keeping the fruit fresh and vibrant in color and taste.
Create a Butter-Sugar Barrier 🧈
Dot the brie with unsalted butter before adding toppings to create a protective layer that prevents the maple syrup from making the cheese too wet.
Watch for the Perfect Melt Point ⏱️
Bake until the cheese just begins to ooze at the edges but still holds its shape—typically 12-15 minutes—for the ideal balance between molten and structured.