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Baked Brie with apples, toasted pecans, and maple topping served with crackers

Baked Brie with Caramelized Apples and Pecans

Warm, melty Brie topped with buttery caramelized apples, toasted pecans, maple syrup, and savory French herbs. This easy baked Brie is an elevated fall appetizer perfect for holiday parties, Thanksgiving, and cozy gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Appetizer
Cuisine: American, French
Calories: 190
Ingredients Equipment Method Video Notes

Ingredients
  

Equipment

  • Medium skillet: to toast the pecans and caramelize the apples
  • Small oven-safe baking dish or cast-iron skillet: to bake and serve the Brie
  • Cutting board and chef’s knife: to prepare the apple and pecans
  • Wooden spoon or rubber spatula: to stir the apple topping

Method
 

  1. Preheat the oven to 350°F. Place the Brie in a small oven-safe baking dish or cast-iron skillet. Lightly score the top rind in a crosshatch pattern without cutting through the sides.
  2. Add the pecans to a dry medium skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until fragrant. Transfer the pecans to a small bowl.
  3. Melt the butter in the same skillet over medium heat. Add the apple and spread the pieces into an even layer. Cook without stirring for 3–4 minutes to allow the apples to develop golden-brown edges.
  4. Stir the apples and add the French Seasoning. Cook for another 2 minutes, or until the apples are crisp-tender and the dried herbs are fragrant.
  5. Add the brown sugar, cinnamon, and salt. Cook for 1 minute, stirring until the sugar melts and coats the apples.
  6. Reduce the heat to low. Stir in the maple syrup and Dijon mustard. Cook for 1–2 minutes, or until the sauce looks glossy and lightly thickened. Remove from the heat and fold in the toasted pecans.
  7. Bake the Brie for 12–15 minutes, or until it feels very soft in the center when gently pressed. Do not bake until the cheese breaks through the rind.
  8. Spoon the warm caramelized apple and pecan mixture over the baked Brie. Serve immediately with crackers, toasted baguette slices, or fresh apple slices.

Video

Notes

  • Apples: Honeycrisp apples provide the best balance of sweetness, acidity, and firm texture. Pink Lady or Granny Smith apples also work well.
  • Caramelizing the Apples: Give the apples time to brown in the butter before adding the sugar and maple syrup. Adding the sweeteners too early creates a sauce but prevents the apples from developing as much caramelized flavor.
  • Brie Rind: The rind is edible and helps the cheese hold its shape. Lightly scoring the top makes the Brie easier to scoop after baking.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven until the cheese is warm and softened.
  • Make Ahead: Toast the pecans and prepare the caramelized apple topping up to 1 day ahead. Refrigerate them separately and gently reheat the topping while the Brie bakes.
  • Substitutions: Replace the pecans with walnuts if desired. If you don’t have The Spice Girl Kitchen French Seasoning, substitute ½ tsp dried Herbes de Provence. Honey may be substituted for the maple syrup, although it will change the flavor.
  • Nutrition (per serving, 8 servings): 190 calories, 7g carbohydrates, 7g protein, 15g fat, 8g saturated fat, 35mg cholesterol, 250mg sodium, 1g fiber, and 5g sugar. Nutrition information is an estimate and does not include crackers, bread, or apple slices served alongside the Brie.