This caramelized apple brie flatbread features tender caramelized apples, gooey brie, and lots of crispy bacon piled on top of tender naan flatbreads.
We need to get a fall flatbread in here already! With a metric ton of sweet apples and all the brie cheese, of course.
While we’re at it, let’s get some bacon action on top too. Really, we’re leaving no indulgence unturned with this flatbread today.
It’s sweet, it’s savory, a little salty and it’s absolutely piled with fall goodness. Meet your new appetizer addiction!
And yes, thank you for asking, this is definitely one of those “appetizers” that ends up turning into a full meal.
Best paired with a glass of chilled apple cider, your favorite fuzzy blanket, and all your fall candles burning.
This Flatbread features…
- Sweet and perfectly glazed caramelized apples
- Gooey brie cheese and fresh thyme
- Salty bacon bits and crunchy pecans
- Minutes to prep and an amazing appetizer or even main meal
Making the Flatbread
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Brown sugar
- Unsalted butter
- Brie cheese
Choosing Your Apples
This recipe works well with a variety of apples! We like to use a sweet, crisp apple that holds its shape such as gala, honeycrisp, braeburn, or jonathans.
We do recommend you stay away from using granny smith apples in particular for this flatbread because we found they’re a bit too tart and require more sugar to balance that.
Tips for Perfect Flatbread
- Cut apples in uniform size – try to get all the apples in uniform 1/4-inch thick slices. No need to peel the apples, the skin adds a nice texture once they’re caramelized.
- Caramelize apples in batches – don’t be tempted to cook all the apples at once – they caramelize much better if they all cook in a single layer.
- Use a pizza stone – for a crispy, tender flatbread texture you can’t beat baking these flatbreads on a pizza stone, however, if you don’t own a stone, a large sheet pan will work just fine.
- Top with bacon, pecans, and honey after baking – wait until the flatbreads are finished baking to add these ingredients for best results.
Try these ideas for a different twist on this flatbread.
- Try another fruit – try pears or peaches in place of the apples.
- Use another cheese – try smoked gouda, sharp cheddar, or fresh mozzarella in place of the brie cheese.
- Leave out the meat – skip the bacon for a vegetarian flatbread.
- Try another nut – try toasted almonds, walnuts, or pine nuts in place of the pecans.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Caramelize apples – these can be made up and stored in refrigerator up to 3 days.
- Assemble flatbreads – assemble the flatbreads through step 4 and store in refrigerator up to 3 days until ready to bake.
- Storing leftovers – leftovers of this flatbread store well in refrigerator up to 3 days. Reheat individual servings in a pizza oven, air fryer, or oven for best results.
This flatbread is just about as fall as it gets! The creamy brie goes so incredibly well with the flavorful caramelized apples and the crispy bacon + toasted pecans on top add the perfect final touch.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More loaded flatbreads to try next!
Caramelized Apple Brie Flatbread
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- 2 medium apples, cored and sliced 1/4-in thick
- 2 tablespoons light brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, divided
- 8 oz brie cheese, rind removed and cheese cut into slices
- 2 medium naan flatbreads
- 1 tablespoon fresh minced thyme
- 4 slices bacon, cooked until crispy and roughly chopped
- 2 tablespoons chopped pecans, toasted
- 1-2 tablespoons honey
- Preheat oven to 400F and place a large pizza stone in oven to heat (if you don't have a pizza stone, instead line a large baking sheet with parchment paper and set aside on counter)
- In a small bowl, toss apple slices with brown sugar and cinnamon until evenly coated.
- Heat a large skillet over medium heat and add 1 tablespoon butter. Lay half of apples in a single layer in pan and let cook undisturbed on first side 3-5 minutes until golden brown. Flip apples and allow to cook an additional 3-5 minutes until golden brown. Remove apples from pan and repeat cooking with remaining apples and butter.
- Arrange brie cheese slices and caramelized apples on flatbreads. Sprinkle thyme over top. If using pizza stone, use a peel to slide flatbreads onto stone in oven. If using baking sheet, transfer flatbreads to baking sheet.
- Bake flatbreads at 400F 10-15 minutes until edges of flatbread begin to crisp up and cheese is melted.
- Remove flatbreads from oven and top with crispy bacon bits, toasted pecans, and a drizzle of honey. Slice into wedges and serve warm. Enjoy!