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Baked Brie Apple Crisp by Baking The Goods

Baked Brie Apple Crisp


Maple and cinnamon spiced apples and a full wheel of Brie cheese get blanketed and baked under a textural layer of crumbly, spiced hazelnut crisp topping. This Baked Brie Apple Crisp is served straight from the oven and the Brie is immediately burst, creating rivers of ooey-gooey goodness running throughout.




  • 3/4 cups all purpose flour (- or GF flour of your choice)
  • 3/4 cups thick rolled oats
  • 1/2 cup brown sugar
  • 3/4 teas 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)


  • 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


  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!


  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.


  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.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes

Keywords: Apple Crisp, Baked Brie, Baked Brie Apple Crisp, Berry Crisp, Brie Crisp, Crisp