Calling all Brie lovers!
Featured recently in our metro paper, the following recipe for Apple Crisp Baked Brie is the ideal appetizer for Brie lovers as well as a fun addition to any holiday parties you'll be hosting or attending this year.
From the kitchen of home cook, Joanna Glaze, this recipe is loaded with all the ingredients and flavors that make my heart sing. With a warm and creamy center, topped with mounds of apples and tart, dried cranberries, I couldn't pass up the opportunity to share this recipe with other Brie fans. May it grace your table and please the tummies of your guests, co-workers, family, and friends this holiday season!
Apple Crisp Baked Brie
adapted from the Kansas City Star
- 1 (8 ounce) round (quality) Brie or Baby Brie cheese (*see note at end of recipe)
- 1 Granny Smith apple - washed, cored & cut into 1/2-inch chunks
- 1 Rome, Haralson or Honeycrisp apple - washed, cored & cut into 1/2-inch chunks
- 1 cup dried, sweetened cranberries (may substitute dried cherries, dried apricots or other dried fruits as necessary)
- 1/4 cup packed light brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 (4 ounce) package slivered almonds, lightly toasted
- 4 tablespoons butter, melted
- optional - 1 ounce Amaretto or 1 teaspoon almond extract
Preheat oven to 350 degrees F. Place unwrapped Brie round in center of a 9-inch decorative quiche or pie plate. Set aside. In a medium-large mixing bowl, combine chopped apples and dried cranberries (or other dried fruit); add brown sugar, sugar, cinnamon, nutmeg, salt and almonds, stirring until ingredients are thoroughly combined. Drizzle melted butter over apple mixture and stir until well-coated. If using Amaretto or almond extract, stir in until combined. Pour apple mixture over and around the Brie resting in prepared baking dish. Bake uncovered for 30 minutes, or until cheese is soft and bubbling in the center. Serve immediately with water crackers. Enjoy!
*Note: For those of you who do not like the taste or texture of the soft, white, bloomy rind on Brie, you may scrap some (but not all) of it off prior to baking. If you must, try scraping it off the top and lightly from around the sides, while leaving the bottom as-is. Allowing at least some of the edible rind to remain intact will help the Brie maintain its shape while baking. If you try scrapping it off entirely, the Apple Crisp Baked Brie will be more soupy and bubbly. The choice is yours.