Apple Cranberry Baked Brie is a delicious cheese appetizer loaded with brown sugar, maple syrup, pecans, and an apple cranberry compote.
This is an easy appetizer inspired by my favorite restaurant, Delvino’s, in Belfast, Maine. Normally, I’m all about the bacon-wrapped scallops with a maple mustard sauce. But this Apple Cranberry Baked Brie caught my attention the first time I saw it on the menu.
As soon as that first sweet and tart bite hit my taste buds, I knew this was a dish I was going to have to recreate at home!
I made a few changes to the dish served in the restaurant. I added some pecan pieces to the mix for a bit of texture and a touch of maple syrup just highlights the tart fruit compote!
When you dip that baguette slice down in this baked dish of goodness, you’ll come away with a bite of soft cheese loaded with flavor and holiday cheer!
How To Make Baked Brie
Baked Brie can be made a number of different ways, but this Cranberry Apple version requires a bit of additional work.
The cheese is baked on its own and the fruit is prepared on the stovetop. Find the full printable recipe card at the end of the post.
Step 1: Preheat the oven to 350 degrees F and grease a small castiron skillet or baking sheet lined with parchment paper.
Step 2: Slice the top rind of the brie wheel off, leaving the sides and bottom rind intact. Place the cheese rind side down in the pan and sprinkle the top with brown sugar and bake until golden brown.
Step 3: While the brie is baking, prepare your fruit mixture by whisking together the apple juice or cider, corn syrup, and remaining light brown sugar in a small saucepan. Boil for 5 to 7 minutes. Add half of the butter and remove from heat.
Step 4: Melt the remaining butter in a large skillet and add the diced apples, stirring occasionally for 2 minutes. Then add the cranberries and sugar and stir until the berries begin to pop.
Step 5: Add the apple juice mixture to the fruit and reduce the liquid to half, press the berries gently while cooking to help break them down.
Step 6: Assemble the dish by spooning the fruit compote over the top of the brie and sprinkling with chopped nuts and drizzling with maple syrup. This dish is best served warm.
Can You Reheat Baked Brie?
Yes, you can, but I’ve found that it never reheats as well as when it’s first cooked. And in most cases, there won’t be any leftover anyway.
Can You Eat Baked Brie When Pregnant?
Yes. Brie cheese is a soft cheese that should normally be avoided during pregnancy. However, once it’s baked, any risk of bacteria should be eliminated making it perfectly safe. But check with your doctor if you’re concerned.
This Apple Cranberry Baked Brie recipe embodies that perfect mix of holiday flavors.
This recipe has been a holiday staple in our family ever since I created it a few years ago. And since everyone loves brie it’s always one of the first things to disappear!
More Delicious Holiday Appetizers
- Cranberry Orange Meatballs
- Spinach and Artichoke Dip
- Apple Cocktail Meatballs
- Pretzel Pigs In A Blanket
Cranberry Apple Baked BriePin It For Later
Click the button above to save this delicious recipe to your board!
👋 Let’s Connect!
If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos!
Apple Cranberry Baked Brie
- 1 8-ounce wheel Brie cheese
- 1 tablespoon light brown sugar
- 1 tablespoon pecan pieces
- 2 tablespoons maple syrup
- Preheat oven to 350°F. Lightly grease a 5-inch cast-iron skillet, or line a small baking sheet with parchment paper and set aside.
- Slice the top rind off the wheel of Brie, leaving rind on the bottom and sides. Place the Brie bottom side down in the skillet or on the pan and sprinkle with 1 tablespoon of light brown sugar.
- Bake for 12-15 minutes until cheese is bubbly and soft.
- Meanwhile, begin making the compote by whisking together the apple juice or cider, corn syrup, and 1 tablespoon light brown sugar in a small saucepan. Boil over high heat until reduced in half, about 5 to 7 minutes.
- Add in 2 tablespoons of butter and stir until melted, then remove from heat.
- Melt the other 2 tablespoons of butter in a large skillet over medium heat. Add the apple pieces and cook for 2 minutes, coat them with the butter and stirring occasionally.
- Add in the cranberries and sugar and stir frequently until cranberries begin to pop, about 2 minutes.
- Stir in the apple juice mixture and boil until reduced to a syrup consistency. Use the back of the spatula to squish the cranberries.
- Spoon compote over the baked Brie and sprinkle with nuts and drizzle with maple syrup just before serving. Serve with toasted baguette slices or crackers.
- Compote can be made one day ahead of time, store in the fridge in an air-tight container. Warm up in the microwave before topping the Brie with it.
- Pears make a good substitute for the apple.
- More sugar can be added if desired.
- Compote adapted from Epicurious.