Description
This Baked Brie Apple Crisp combines warm, tender apples with a crunchy hazelnut crumble topping and a whole wheel of creamy Brie baked to perfection. The blend of spices like cinnamon and cardamom adds warmth, while the melting Brie provides a decadent oozy center. Perfect for a crowd-pleasing appetizer or cozy dessert served with sliced baguette or crackers.
Ingredients
Hazelnut Crumble Topping
- 3/4 cups all purpose flour or gluten free flour of your choice
- 3/4 cups thick rolled oats
- 1/2 cup brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, cold and cut into 1/4" cubes
- 1/2 cup hazelnuts, roughly chopped
- 1/2 - 1 teaspoon sea salt flakes (optional, to taste)
Apple Brie Filling
- 3 cups Granny Smith, Pink Lady or Honeycrisp apples, chopped into 1/2" chunks (about 3 medium apples)
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons melted butter
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 tablespoon tapioca flour
- 8 ounce Brie cheese wheel
Instructions
- Chill the Brie: Place the whole Brie cheese wheel in the freezer to firm it up, helping it hold its shape during baking for controlled oozing. This step is optional but recommended.
- Preheat Oven: Arrange a rack in the middle of the oven and heat it to 350°F (175°C) to prepare for baking.
- Prepare Crumble Topping: In a medium bowl, combine the flour, rolled oats, brown sugar, salt, cinnamon, and cardamom. Mix well by tossing or whisking.
- Incorporate Butter and Hazelnuts: Using your hands, crumble the cold butter cubes into the flour mixture until it forms a rough texture with pea-sized chunks. Add the chopped hazelnuts and toss until evenly combined.
- Chill Crumble Topping: Place the crumble topping into the refrigerator or freezer to chill; this keeps the mixture crumbly when baked.
- Prepare Apple Filling: Place the chopped apples in a 10 1/4" cast iron skillet, 9" pie plate, or 11x7-inch baking dish. Add brown sugar, cinnamon, salt, maple syrup, and melted butter. Toss gently and allow the mixture to sit for a few minutes to release apple juices.
- Thicken Apple Mixture: Sprinkle the tapioca flour over the apple mixture and toss to combine until it is fully absorbed, ensuring a thickened filling after baking.
- Create Well and Add Brie: Push some apples aside to create a well in the center. Place the chilled Brie wheel (including rind) into this well.
- Top with Crumble: Evenly spread the chilled crumble topping over the apples and Brie wheel.
- Bake: Place the baking dish on a parchment or Silpat-lined baking sheet. Bake at 350°F for 40 to 45 minutes until the filling is bubbly and the crumble top is golden and crispy.
- Finishing Touch: Optionally sprinkle sea salt flakes over the top for a sweet and salty contrast. Use a spoon to puncture the Brie so the cheese oozes into the crisp.
- Serve: Serve immediately with grilled bread, sliced baguette, sliced apples, or crackers of your choice for dipping and spreading.
Notes
- Chilling the Brie before baking helps keep its shape and controls how much it oozes out.
- You can use all-purpose flour or a gluten-free flour blend for the crumble topping to make this recipe gluten-free.
- Choose tart apple varieties like Granny Smith for balance, but sweeter apples like Honeycrisp also work well.
- For extra crunch, you can substitute hazelnuts with walnuts or pecans.
- The sea salt flakes sprinkled on top add a nice contrast to the sweet crumble and creamy cheese.
- Serve warm for the best flavor and texture experience.
