1. Before you begin, place the whole Brie cheese wheel in the freezer. This will firm it up and help it maintain its shape while baking so you can control the cheese ooze. No biggie if you don't chill it first. It will be delicious either way!

HAZELNUT CRUMBLE TOPPING

1. Arrange a rack in the middle of the the oven and heat to 350°F.
2. In a medium sized mixing bowl, combine flour, oats, brown sugar, salt, cinnamon and cardamom. Toss or whisk together.
3. Use your hands to smoosh the cold butter cubes into the mix until you have a rough and crumbly texture with large, pea sized chunks. Add the hazelnuts and toss together until combined.
4. Place the crisp topping in the refrigerator or freezer to chill while you prepare the apple filling. Chilling helps it keep its crumble texture while it bakes.

APPLE BRIE FILLING

1. 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 and toss together. Allow to sit for a few minutes while the juices release.
2. Add the tapioca flour and toss to combine until absorbed. It helps thicken the filling as it bakes.
3. Scrape some of the apples to the side to make a well for the chilled Brie, then place the entire Brie cheese wheel (rind and all) in the well.
4. Top the apples and Brie evenly with chilled crumble topping.
5. Place on a parchment or Silpat lined baking sheet and bake at 350°F for 40 - 45 minutes until the filling is bubbly and the top is golden and crispy.
6. Sprinkle with some sea salt flakes if you're a person who likes a little salty with their sweet. Then, use a spoon to puncture the brie so it can ooze out into the crisp. Serve immediately with grilled bread, sliced baguette, sliced apples or crackers of your choice.