This baked Brie turns into a warm, gooey centerpiece the moment it hits the table, with a molten interior that spills out at the first cut. The topping does all the heavy lifting here — plump cranberries simmered down with maple syrup and butter until they burst into a glossy, jammy sauce, then finished with toasted pecans for crunch and warm cinnamon and nutmeg for depth. A scatter of fresh thyme on top adds a savory, herbal note that balances all that sweetness beautifully. It bakes up fast, holds its shape in the dish, and yields easily with just a spoon, so you get that perfect pull of melted cheese in every scoop. It's an easy, crowd-pleasing appetizer to build a gluten free spread around, whatever you choose to dip in alongside it.
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Preheat the oven to 350°F (175°C).
Combine the cranberries, maple syrup, butter, cinnamon, nutmeg, and salt in a small saucepan over medium heat. Cook, stirring occasionally, until the cranberries burst and the mixture thickens to a loose jam consistency, about 8–10 minutes. Remove from heat and stir in the chopped pecans.
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