Apple Cranberry Baked Brie is a warm, festive cheese appetizer topped with brown sugar, maple syrup, pecans, and a tangy apple-cranberry compote.
This baked brie makes a simple, elegant starter for holiday gatherings — pair it with your favorite seasonal punch and some holiday music for a cozy spread.
The Best Baked Brie Recipe for the Holidays
This easy appetizer was inspired by a favorite restaurant dish. Sweet and tart notes from the compote balance the rich, creamy brie, while pecans add a pleasant crunch and a touch of maple syrup enhances the fruit flavors.
The finished dish is ideal for dipping with toasted baguette slices or crackers — every bite delivers warm, gooey cheese topped with fruity, festive compote.
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I adapted this from the restaurant version by adding pecan pieces for texture and a splash of maple syrup to lift the fruit compote. The result is a crowd-pleasing appetizer that’s easy to prepare yet impressive to serve.
Scoop up the warm, creamy cheese with a baguette slice and enjoy the contrast of smooth brie, tart cranberries, tender apple, and crunchy pecans.
How to Make Baked Brie
This variation requires two parts: baking the brie and preparing the apple-cranberry compote on the stovetop. The compote can be made ahead and reheated when you’re ready to serve.
- Preheat the oven to 350°F (175°C). Lightly grease a small cast-iron skillet or line a small baking sheet with parchment paper.
- Slice the top rind off the brie wheel, leaving the sides and bottom intact. Place the brie rind-side down in the pan, sprinkle the top with brown sugar, and bake until the cheese is bubbly and golden, about 12–15 minutes.
- While the brie bakes, whisk together the apple juice or cider, corn syrup, and the remaining light brown sugar in a small saucepan. Boil until reduced by half, about 5–7 minutes, then stir in half the butter and remove from heat.
- Melt the remaining butter in a skillet over medium heat. Add the diced apple and cook for about 2 minutes, stirring to coat.
- Add the cranberries and granulated sugar, stirring until the berries begin to pop, about 2 minutes. Pour in the reserved apple-juice reduction and simmer until the mixture thickens to a syrupy consistency, gently pressing some cranberries to break them down.
- Spoon the warm compote over the baked brie, sprinkle with chopped pecans, and drizzle with maple syrup. Serve immediately with toasted baguette slices or crackers.
Can You Reheat Baked Brie?
Yes — you can reheat baked brie, but the texture and creaminess are best right after baking. If you make the compote ahead, warm it before spooning over the freshly baked cheese.
Can You Eat Baked Brie When Pregnant?
Baked brie is generally considered safe during pregnancy because baking heats the cheese and reduces bacterial risk. If you have concerns, check with your healthcare provider.
This recipe captures classic holiday flavors: sweet apples, tart cranberries, warm spices from brown sugar, and the richness of melted brie. It’s become a seasonal favorite for many families because it’s quick to assemble and disappears fast.
If you love brie as much as we do, this baked version is always one of the first dishes to go at any party.
More Delicious Holiday Appetizers
- Cranberry Orange Meatballs
- Spinach and Artichoke Dip
- Apple Cocktail Meatballs
- Pretzel Pigs In A Blanket
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If you try this recipe, please leave a review in the comments — I love hearing from readers. Share photos on social media and tag the recipe creator if you’d like.
Apple Cranberry Baked Brie
Ingredients
Cheese:
- 1 8-ounce wheel Brie cheese
- 1 tablespoon light brown sugar
Compote:
- ⅔ cup apple juice or cider
- 2 tablespoons light corn syrup
- 1 tablespoon light brown sugar
- 4 tablespoons unsalted butter divided
- 1 red delicious apple peeled, cored, and finely diced
- ⅔ cup whole cranberries fresh or frozen
- 4 tablespoons granulated sugar
Additional Toppings:
- 1 tablespoon pecan pieces
- 2 tablespoons maple syrup
Instructions
Cheese:
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Preheat oven to 350°F. Lightly grease a 5-inch cast-iron skillet or line a small baking sheet with parchment paper.
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Slice the top rind off the wheel of Brie, leaving the bottom and sides intact. Place the brie rind-side down in the skillet or on the pan and sprinkle with 1 tablespoon light brown sugar.
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Bake for 12–15 minutes until the cheese is soft and bubbling.
Compote:
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In a small saucepan, whisk together the apple juice or cider, corn syrup, and 1 tablespoon light brown sugar. Boil until reduced by half, about 5–7 minutes. Stir in 2 tablespoons butter and remove from heat.
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Melt the remaining 2 tablespoons butter in a large skillet over medium heat. Add the diced apple and cook for 2 minutes, stirring to coat.
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Add the cranberries and granulated sugar, stirring until berries begin to pop, about 2 minutes.
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Stir in the apple-juice reduction and simmer until the mixture thickens into a syrup. Gently press some cranberries to break them down for texture.
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Spoon the warm compote over the baked brie, sprinkle with pecans, and drizzle with maple syrup just before serving.
Video
Notes
- The compote can be made a day ahead and stored in an airtight container in the refrigerator; warm before using.
- Pears can be substituted for the apple for a slightly different flavor.
- Adjust sugar to taste if you prefer a sweeter compote.
- Compote adapted from a classic cranberry-apple compote recipe.
Nutrition
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