This recipe for baked camembert with caramelized apples and thyme hovers between savoury and sweet. It makes a delicious addition to a cheese board or can be served straight up as a party snack.
Baking a wheel of Camembert and scooping out the molten cheese with some form of bread or cracker has to be one of life’s greatest culinary pleasures. It really doesn’t need to be more complicated than this. It takes 15 minutes to turn cheese into a mini fondue that will make everyone you serve it swoon. You can top it with something savoury – like sundried tomatoes and garlic, or turn it into a dessert with these caramelised Pink Lady® apples and thyme. Either way, everyone is going to love you. Trust me.
Pink Lady® apples are hands down my favourite apple to eat and to cook with. They are sweet and crisp and still in season right now. They make winter and the lack of summer fruit bearable for me. Scroll to the bottom of the recipe to see a few of my favourite recipes using them.
I can’t even tell you how many baked Camembert recipes I currently have swimming around my head. Partly because I’ve been shooting a whole lot for a client, and partly because I’m simply fixated on them. For this recipe, I used 2 Pink Lady® apples and while the Camembert is baking in the oven, I made the topping. I used 2 different-sized wheels of cheese (250gms + 125gms) because I wanted to fill this particular dish, but 250gms of Camembert will be fine for 2 – 4 people as a snack. There are enough apples in this recipe to top 2 wheels if you prefer, and who wouldn’t?
Serve the additional caramel apples on the side and pile them on the toasted baguette with the molten cheese.
Recipe – serves 2 – 4 as a snack (dessert or cheese course)
Baked camembert with caramelised apples
- 250 gms Camembert such as Dalewood Fromage
- A drizzle of olive oil
- 3 sprigs of thyme
- 2 Pink Lady® Apples cored and cut into slices (skin on)
- 30 gms butter
- 3 – 4 Tbsp Muscavado sugar or dark brown sugar
- Toasted baguette slices to serve
- Preheat the oven to 180C and place the Camembert into an ovenproof dish where it fits quite snuggle. Cut criss-cross slits into the centre part of the cheese-making sure not to score the outer rind (you want to hold the cheese in its shape). Lightly drizzle with olive oil and roast in the oven for 15 minutes.
- While the cheese is roasting, heat the butter in a non-stick frying pan until it just starts to bubble and then add the sugar and allow it to heat through. About a minute. Add the apple slices and thyme sprigs & cook over medium heat, swirling everything around until the apples start turning a golden brown colour and the sauce starts to thicken.
- When the cheese comes out of the oven, top with some of the apples and then pierce the sides to allow some of the molten centre to ooze out. Serve with a toasted baguette to pile on top.
A few more apple recipes that I love:
A few other delicious recipes with baked Camembert:
This post is proudly sponsored Pink Lady® apples