Baked Brie with Apples, Cranberries & Pecans

If it's not already apparent, brie was on super sale last week, and there were many leftover odds and ends in the pantry from past crock adventures that needed using.  As the holidays approach, there is nothing better than warm appetizer based dinners and snacks. This one includes the best of seasonal ingredients on sale with the comforting tastes and smells of the holidays. The night was spent with family catching up on work and missed television episodes.  This, a bottle of wine, and Caramel Fondue (which will be featured next) was the perfect simple evening fare for our needs. We served this on corn based crackers out of respect for those with gluten intolerance.

Winner, Loser or Meh

This was good and very satisfying, but not quite as yummy as the Baked Brie with Caramelized Apricots & Pecans, but please don't get me wrong.  None of it is left. This was more "desserty" than the apricot brie.

Recipe

I used a 1 1/2 quart mini crock for this, but any size crock will work for this if the ingredients are placed in a smaller over safe dish that will fit in a larger crock.

Ingredients:

• 1 tart apple, unpeeled, cored, diced
• 1/4 cup pecan pieces
• 1/3 cup dried cranberries
• 2 Tablespoon brown sugar, packed
• 1/2 teaspoon cinnamon
• 1 Tbl butter, cut into pieces
  
• 1  8 ounce round brie cheese

Mix all ingredients together, except the brie, in a small bowl.  Slice the brie wheel in half horizontally.  Place one half of the brie, rind side down, in the crock pot.  Spoon half the bowl mixture over the brie.  Top with other half of the brie wheel rind side up. Spoon remaining half of bowl mixture over the top.  Cover crock and cook on high for 1 1/2 to 2 hours.  Serve warm with crackers.