Large baked brie with apples cranberries recipe

Baked Brie with Apples & Cranberries

Helen McDonald, a regular customer, submitted this recipe in our Evanston store. This is one of her favorite appetizers. Thanks for sharing the recipe with us, Helen!

Yield: 8 servings

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This high-grade cassia cinnamon, Cinnamomum burmannii, has a sharp, sweet flavor with a slightly bitter edge. Indonesian cinnamon is by... Size Options
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Baked Brie with Apples & Cranberries Recipe

  • 1/2 cup apple, chopped
  • 1/4 cup natural almonds, sliced
  • 1/4 cup dried cranberries
  • 1 Tablespoon brown sugar, packed
  • 1/4 teaspoon Korintje cassia cinnamon
  • 1 Tablespoon butter or margarine, melted
  • 1 round (8 ounces) Brie cheese
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Preparation Instructions

Preheat oven to 350F.

Coarsely chop apple with food processor. Combine apple, almonds, cranberries, brown sugar and cinnamon in small bowl and mix gently. Stir in butter just until ingredients are moistened.

Cut Brie in half horizontally. Place one half of Brie, rind side down, on pan. Spoon half of the apple mixture onto bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon remaining apple mixture over top. Bake 12-15 minutes, or until cheese is soft and just begins to melt. Serve with toasted French bread, apple wedges or assorted crackers.

Yield: 8 servings
Helpful Hints

Brie is a French cheese known for its soft texture and downy, white rind. When preparing Brie, leave the rind on the cheese. The entire cheese is edible , including the rind.

Golden raisins or dried cherries can be substituted for dried cranberries, if desired.


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Ann S

I loved the filling/topping. But I ended up with rubbery cheese solids swimming in oil around the edges (baked 12 minutes at 350°). I would make this recipe again if someone could suggest how to prevent the brie from separating. I wish there was a "maybe" choice.

Colleen D

ok, Our Aunt made the Baked Brie Apple App. for Thanksgiving dinner. AAAmazing! to say the least... I have been craving it ever since. Therefore, we called Aunt Ruth, and she gave her secret up, which led us to your website... Tonight I am having my sisters over for dinner and i am making this dish! I cant wait and ill let you know how it turns out...

Cher A

This reminds me of a Pampered Chef recipe that I use every holiday season (I'm pretty sure it's the same one), and works particularly well if you bake the brie in stoneware because it stays warm on the table for quite a while. As for the previous comment, there may have been something off with your brie. I've enjoyed several baked brie recipes, and I've never seen brie separate; it can get to an "overmelted" state, though. I usually keep an eye on it and pull it out when it starts to ooze a little. This is really at hit at Thanksgiving, Christmas, and everywhere in between. I typically buy the larger Costco round brie and adjust the recipe accordingly. I serve it with Pepperidge Farm "Trio" or "Quartet" crackers and a fresh sourdough baguette. There are never any leftovers!


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