Apple Crisp Baked Brie Recipes

Steps:

• Heat oven to 350°F. Grease 10- to 12-inch round pie plate or baking dish with shortening or cooking spray.
• Place round of Brie in middle of pie plate.
• In medium bowl, mix oats, brown sugar, salt, cinnamon and pecans. Add butter, and use your hands to incorporate softened butter into dry mixture. (You just want everything to be moist.) Mix in apples.
• Spread apple mixture over top of Brie and around sides.
• Bake 20 to 25 minutes or until the crisp topping is browned. Serve hot with crackers or toasted bread.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
• Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.

Steps:

• Preheat oven to 350°F.
• Place round of brie into glass or ceramic pie dish. Drizzle with maple syrup. (Note: If you do not care for the rind, you may slice off the top layer of rind before drizzling with maple syrup.).
• Bake 8 to 10 minutes, or until cheese begins to melt.
• Arrange apple slices and ham around brie and serve with baguette slices.
• Optional: Warm apple wedges and rolls of ham in baking dish with brie during the last few minutes of baking. (I usually skip this step.).

Steps:

• Preheat oven to 350 degrees F. Spray 2-quart casserole dish with nonstick cooking spray. In large bowl, toss apple slices with granulated sugar, lemon juice and 2 teaspoons cinnamon. Spoon into prepared dish. Spread applesauce evenly over apple mixture.
• In medium bowl, combine oats, brown sugar, flour, evaporated milk, dry milk powder and remaining 2 teaspoons cinnamon. Spread over applesauce.
• Bake 35-40 minutes or until lightly browned and bubbly. Cool slightly. Serve warm. Top each serving with a dollop of yogurt.

Steps:

• In a 2-quart sauté pan over medium heat, melt the butter.
• Add the apples and sauté, stirring occasionally, until the apples are tender and have released most of their liquid, 5 to 7 minutes.
• Add the sugar and cardamom, stir to dissolve and cook, stirring occasionally, until most of the liquid has evaporated, 12 to 15 minutes more.
• Remove from the heat and let the apple compote cool to room temperature.
• Position a rack in the center of an oven and preheat to 375 degrees F.
• Line a baking sheet with parchment paper.
• With a sharp knife, cut the cheese in half horizontally.
• On a clean work surface, place one half of the cheese, sliced side up, and evenly spread 1/2 cup of the apple compote over it. Set the other half, sliced side down, over the compote and spread an additional 1/2 cup compote over the top.
• Place the dough on a lightly floured surface and set the cheese in the center of the dough.
• Fold the dough up over the sides of the cheese, pleating the upper edges to fit snugly around the cheese.
• Pinch the dough together in the center to seal.
• Brush the dough evenly with the egg wash and place on the prepared baking sheet.
• Bake until the pastry is golden all over and crisp, 40 to 45 minutes.
• Let it rest for 5 minutes, then transfer to a platter along with a sharp knife and the crackers.
• Serve any remaining compote alongside.

Steps:

• Preheat the oven to 400°F. Line a half sheet pan with parchment paper.
• In a medium skillet, heat 2 tablespoons of the butter over medium heat. Add the apples and cook, stirring often, until softened and lightly caramelized, 10 to 12 minutes. Transfer the apples to a bowl and toss with the honey. Season with salt and pepper.In a small saucepan, melt the remaining 6 tablespoons butter. On the prepared sheet pan, lay out 1 sheet of the phyllo dough and lightly brush it with melted butter to coat. Lay another sheet of phyllo on top, brush with butter, and repeat this process until you've layered all 6 sheets of phyllo. Place the Brie in the center and top it with the apple mixture. Fold the corners of the phyllo sheets toward the center of the Brie, overlapping them to seal, then brush with any remaining melted butter.
• In a small saucepan, melt the remaining 6 tablespoons butter. On the prepared sheet pan, lay out 1 sheet of the phyllo dough and lightly brush it with melted butter to coat. Lay another sheet of phyllo on top, brush with butter, and repeat this process until you've layered all 6 sheets of phyllo.
• Place the Brie in the center and top it with the apple mixture. Fold the corners of the phyllo sheets toward the center of the Brie, overlapping them to seal, then brush with any remaining melted butter.
• Bake, rotating the pan halfway through, for 20 to 25 minutes, until golden brown and crisp. Transfer to a platter and serve immediately.