Maple Pecan and Brie Stuffed Apples with Thyme (Print version)

Tender baked apples filled with creamy brie, maple-coated pecans, cinnamon, and fresh thyme.

# Ingredients:

For the apples

01 - 4 large firm apples, such as Honeycrisp, Pink Lady, or Fuji
02 - 1 tablespoon lemon juice
03 - 1 tablespoon unsalted butter, softened

For the filling

04 - 4 oz (115 g) brie, cut into small cubes, thick rind trimmed if desired
05 - 1/3 cup (40 g) chopped pecans
06 - 3 tablespoons pure maple syrup, divided
07 - 1/4 teaspoon ground cinnamon
08 - 1 teaspoon fresh thyme leaves, plus small sprigs for serving
09 - Pinch of fine salt

# Instructions:

01 - Preheat the oven to 350 F. Lightly butter a small baking dish that holds the apples snugly.
02 - Slice a thin cap from the top of each apple. Scoop out the core and seeds, leaving about 1/2 inch of apple around the sides and keeping the bottom intact. Brush the hollowed centers with lemon juice.
03 - In a small bowl, stir together the brie, pecans, 1 1/2 tablespoons maple syrup, cinnamon, thyme leaves, and salt. Mix gently so the brie stays in small pieces.
04 - Spoon the filling into the apples, packing it lightly. Set the apples in the prepared baking dish and dot the tops with butter.
05 - Drizzle the remaining maple syrup over the apples. Cover loosely with foil and bake for 17-20 minutes, until the apples begin to soften.
06 - Remove the foil and bake for 8-10 minutes more, until the apples are tender and the brie is melted. A knife should slide into the apple with slight resistance.
07 - Let the apples rest for 5 minutes. Spoon the maple juices from the baking dish over the tops and garnish with fresh thyme sprigs before serving warm.

# Good to know:

01 - Use firm apples so they hold their shape while baking.
02 - Best served warm after a 5 minute rest.
03 - Recipe makes 4 stuffed apples.

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