Baked Brie With Caramelized Apples
Baked Brie with caramelized apples and pecans is done in 15 minutes with only 6 ingredients And it’s the perfect appetizer to bring to family dinner or make for family dinner or anything social. Everyone loves it and did I mention it’s done in 15 minutes?!
I actually love taking the ingredients and my little pan over to my family or friends house and prepping it in their kitchen (permission granted prior obviously) because this is best eaten oozing and hot out the oven.
The caramel sauce is so good and it’s a recipe I made from Donna Hay’s book while doing her recipes for rainydaybitescookblookclub. It was easy to whip up and great to make ahead and store in the fridge to eat by the spoonful and also use in a recipe like this. I’m sharing the recipe below and I have the step by step of how to make it in my IG highlights. If I can make it with a half operating candy thermometer, you can definitely make it. If you don’t have the time or the will to make it then definitely use store bought caramel sauce or you can even sub in dulce de leche also either homemade or store bought and even something as simple as honey if you’re in a bind and need a quick substitution.
Apples and cheese are totally great together and so are apples and caramel. They are a classic combo and always one that most people love, so this is definitely a crowd pleasing appetizer! They are also pretty much available all year round making this a great anytime recipe. Apples are also one ingredient that I have no trouble finding here because they are always importing them and that definitely makes things easier on me.
I couldn’t find a large Brie wheel here in Trinidad when I was shooting this recipe so I improvised cause I have to do that lots here and I used two small ones. Improvising really has become second nature for me living on an island and I almost see it as a fun challenge (mostly - not so much when I’m in a bind and need something asap). It forces me to become more creative, think outside the box and definitely approach recipes differently. I have never used google to search ‘substitutions’ and ‘homemade’ more than I have in the last 5½ years I have lived here. I was quite spoiled and always had everything I need ingredients wise available when living in Canada. I have definitely learned lots living here. I love whipping this up for company and I’m sure you will to. Hope you give it a try!!
- 1 large wheel of Brie or two small ones
- ½ cup chopped walnuts or pecans lightly toasted and chopped
- ⅓ cup caramel sauce, homemade recipe below and also shared in my IG highlights - store bought is also fine
- 1 large apple or 2 small apples peeled, cored and chopped into small chunks
- 1 tbsp butter
- 2 tbsps brown sugar
Preheat oven to 350°F. Line a small baking sheet with parchment paper.
Place brie on the baking sheet, and bake for 8-10 minutes, or until the brie is warmed through and starts to ooze out a bit.
While the brie is baking, melt the butter in a small saucepan. Add the chopped apples and brown sugar. Cook until apples are soft, about 5 minutes.
Remove from heat, and set aside
Remove the brie from the oven and carefully move to a serving platter.
Spoon the sautéed apples over the brie. Drizzle with caramel sauce. Serve immediately with pita chips, or baguette and sliced
For the creamy caramel sauce
- 1½ cups (375ml) heavy whipping cream
- 180g unsalted butter
- 3 cups (660g) caster (superfine) sugar
- 1 cup (250ml) water
- Place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside.
- Place the sugar and water in a medium saucepan over high heat and cook, stirring with a metal spoon until combined.
- Bring to the boil and cook without stirring until the temperature reaches 180°C (350°F) on a sugar thermometer and the mixture is deep golden in colour.
- Remove from the heat and, working quickly, add the butter mixture in a thin steady stream, stirring to combine.
- Return the pan to low heat and cook, stirring, for 5 minutes or until the caramel has thickened slightly.
- Pour into a bowl and allow to cool at room temperature. Makes 3½ cups