Baked Brie with Granny Smith Apples

Ingredients (Items in bold can be purchased from Grobe Fruit Farm when in season)

  • One 1-pound wheel double-cream Brie cheese
  • 4 tablespoons (1/2 stick) salted butter at room temperature
  • 1/2 cup lightly packed light brown sugar
  • Pinch of kosher salt
  • 1 cup chopped pecans, toasted
  • 6 Granny Smith apples
  • Juice 1/2 lemon


  1. Preheat oven to 350F.
  2. Center the Brie in a pie plate. Set aside.
  3. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat together the butter, brown sugar, salt, and 2 tablespoons water on medium speed until the mixture is paste-like. Add the pecans and beat just until combined. Spread the mixture on top of the Brie; it’ll be roughly 1 inch thick.
  4. Bake until the Brie looks like its sides are about to give way, 10 to 15 minutes.
  5. Meanwhile, core and slice the apples into wedges. In a large bowl, toss the wedges with the lemon juice to prevent browning.
  6. Service the warm Brie immediately with the apple slices.

Makes 8 to 10 servings