Sweet, tender baked apples filled with creamy melted Brie, tart cranberries, warm cinnamon, and a buttery maple-pecan crunch. This cozy dessert is perfect for fall, holidays, or an elegant fruit-based treat.
Ingredients
For the baked apples:
6 medium-large firm apples, such as Honeycrisp, Gala, or Granny Smith
6 oz (170 g) Brie cheese, cut into small cubes
½ cup dried cranberries
2 tablespoons maple syrup
1 tablespoon brown sugar
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
1 teaspoon vanilla extract
1 tablespoon lemon juice
¼ cup apple juice or water
For the maple pecan crunch:
¾ cup pecans, roughly chopped
2 tablespoons butter, melted
2 tablespoons maple syrup
2 tablespoons brown sugar
¼ teaspoon cinnamon
Pinch of salt
¼ cup old-fashioned rolled oats, optional
For serving:
Extra maple syrup, for drizzling
Extra Brie, optional
Whipped cream or vanilla ice cream, optional
Fresh cranberries or chopped pecans, optional
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the apples upright.
Wash and dry the apples. Using a small knife or apple corer, carefully remove the cores, leaving about ½ inch of apple intact at the bottom. Do not cut all the way through.
Widen the center slightly to create enough room for the filling.
Rub the outside and cut edges of the apples with lemon juice to help prevent browning.
In a bowl, combine the dried cranberries, maple syrup, brown sugar, cinnamon, nutmeg, and vanilla.
Gently fold the Brie cubes into the cranberry mixture.
Spoon the Brie-cranberry filling evenly into the hollow centers of the apples. Do not pack the filling too tightly because the cheese will melt as it bakes.
Place the stuffed apples upright in the prepared baking dish.
Pour the apple juice or water into the bottom of the dish around the apples.
To prepare the maple pecan crunch, combine the chopped pecans, melted butter, maple syrup, brown sugar, cinnamon, salt, and optional oats in a small bowl.
Mix until the pecans are evenly coated.
Sprinkle the pecan mixture generously over the top of each stuffed apple.
Cover the baking dish loosely with foil and bake for 25 minutes.
Remove the foil and continue baking for another 15–20 minutes, until the apples are tender but still holding their shape and the Brie is melted.
If you want a more toasted topping, broil for 1–2 minutes at the end, watching carefully because the maple topping can brown quickly.
Remove from the oven and allow the apples to rest for 5 minutes.
Drizzle with additional maple syrup and serve warm.
Add a scoop of vanilla ice cream or a spoonful of whipped cream for an extra-indulgent dessert.
Q/S (Quantity & Serving)
Prep time: 20 minutes
Cook time: 40–45 minutes
Total time: About 1 hour
Servings: 6
Serving size: 1 stuffed apple
Course: Dessert
Cuisine: American-inspired
Cooking method: Baked
Nutrition Information
Approximate per serving, without ice cream:
Calories: 430 kcal
Protein: 7 g
Carbohydrates: 53 g
Fiber: 6 g
Net carbohydrates: 47 g
Fat: 23 g
Saturated fat: 8 g
Sugar: 38 g
Sodium: 180 mg
Nutrition will vary according to the apple variety, Brie, pecans, and amount of maple syrup used.
Nut & Allergen Information
Contains tree nuts from pecans.
Contains dairy from Brie and butter.
Oats are optional.
May contain gluten if oats are not certified gluten-free or if cross-contact occurs.
No peanuts are required.
Egg-free.
For a nut-free version, replace pecans with toasted sunflower seeds or pumpkin seeds.
For a gluten-free version, use certified gluten-free oats or leave the oats out.
Check dried cranberries for added ingredients if preparing for someone with allergies.
Helpful Tips
Choose firm apples that hold their shape well during baking.
Granny Smith gives a nice tart contrast to the sweet maple filling, while Honeycrisp creates a sweeter version.
Leave the apple skin on for better structure and a beautiful presentation.
Brie rind is edible, so you can leave it on or remove it according to preference.
Don’t overbake the apples. They should be tender enough to cut with a fork but not collapse.
For extra crunch, toast the pecans for 3–5 minutes before making the topping.
Add 1 tablespoon of orange zest to the cranberry filling for a bright citrus flavor.
A small pinch of sea salt on the finished apples balances the sweetness beautifully.
Q&A
Q: Can I use a different cheese instead of Brie?
A: Yes. Camembert, soft goat cheese, or cream cheese can be used. Brie gives the smoothest classic combination.
Q: Can I use fresh cranberries instead of dried?
A: Yes. Use about ¾ cup fresh cranberries and increase the maple syrup slightly if you prefer a sweeter filling.
Q: What apples are best for baking?
A: Honeycrisp, Granny Smith, Braeburn, Pink Lady, and Gala are good choices because they hold their shape well.
Q: Can I make these ahead of time?
A: You can prepare the filling and pecan topping ahead of time. For the best texture, assemble and bake the apples shortly before serving.
Q: Can I make these without pecans?
A: Yes. Use pumpkin seeds, sunflower seeds, chopped almonds, or simply omit the crunchy topping.
Q: Can I refrigerate leftovers?
A: Yes. Store covered in the refrigerator for up to 3 days.
Q: How do I reheat baked apples?
A: Reheat in a 350°F (175°C) oven for about 10–15 minutes, or microwave gently until warmed through.
Q: Can I freeze them?
A: Freezing is not recommended for the best texture because the apples can become watery and soft after thawing.
Q: What can I serve with them?
A: Vanilla ice cream, whipped cream, Greek yogurt, or a drizzle of warm caramel sauce pairs beautifully with the apples.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Grandma’s Cream Puffs – Light, Crisp & Creamy - October 17, 2026
- Easy Crockpot Creamy Garlic Parmesan Chicken - October 17, 2026
- Garlic Herb Roasted Potatoes - October 17, 2026
