Edam Cheese Baked Apples with Hazelnuts

I plan to serve Edam Cheese Baked Apples with Hazelnuts at the hypothetical dinner party I’m throwing at my even more hypothetical mountain lodge in Aspen.

Edam Cheese Baked Apples: An easy appetizer of apples baked in red wine and stuffed with buttery, nutty Edam cheese.I can picture us now, gathered in my woodsy but impeccably furnished chalet. We’re jauntily poised in our all-American grandpa sweaters, leather boots, and chunky accessories. We sip hard cider from sturdy sterling mugs and munch Edam Cheese Baked Apples with Hazelnuts. The entire scene would be outrageously pretentious, except that we’ve eaten so much Edam by this point in the party that no one with a real pedigree would take us seriously. All the more Edam cheese for us.

Edam Cheese Baked Apples with Hazelnuts // Well-Plated

If cheddar and gouda had a baby, it would be Edam cheese. Buttery and nutty, Edam cheese melts beautifully and has become my latest dairy obsession. Creamy-dreamy, it’s ideal for grown-up grilled cheeses. Its flavor is complex enough to hold its own on a cheeseboard, plus it pairs equally well with a pale ale as it does a red wine. I’ve never met a cheese this comfortable with itself. Honestly, I kind of envy it.

Edam Cheese Baked Apples with Hazelnuts. Apples baked in red wine and stuffed with gooey cheese. An easy, make-ahead appetizer that's perfect for a party or light lunch.

The nutty, earthy flavor of Edam cheese inspired this dish, and I’ve been loving Edam Cheese Baked Apples with Hazelnuts as both an easy make-ahead appetizer and along side a green salad for lunch. We bake the apples in a quick combination of red wine, butter, and apple cider, adding depth of flavor and all-around irresistibility. The apples become tender and sweeten in the oven, the hazelnuts bring crunch, and a touch of thyme adds savoryness. The Edam bubbles inside the apples, transforming them from a humble fruit to something at once comfy and quietly refined.

Edam Cheese Baked Apples with Hazelnuts: Sweet baked apples with gooey cheese inside and nuts on top. An easy elegant appetizer!

If you’ve never had Edam cheese, I’m begging you—run out and find some rightthissecond. Your tummy, taste buds, and whichever friends are lucky enough to share it will thank you profusely. Then, don your favorite wooly sweater, pour yourself a glass of wine, and bake yourself a warm pan of Edam Cheese Baked Apples with Hazelnuts. Elbow patches are optional, but encouraged.

If you are a regular follower of this blog, you know that I heart cheese. I created this recipe for my friends at Wisconsin Cheese, who first introduced me to the wonder that is Edam.

Cheesy Baked Apples

Apples baked in red wine, stuffed with gooey Edam cheese, and topped with crunchy hazelnuts. Make ahead for an easy, elegant appetizer or light lunch.

Yield: 12 apple halves (serves 6)


  • 3 tablespoons unsalted butter, divided
  • 6 firm, lightly tart baking apples, such as Cortland, McIntosh or Granny Smith
  • 1/4 cup apple cider
  • 1 cup light, fruity red wine, such as Pinot Noir
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (4 ounces) Edam Cheese, coarsely grated, or other similar melty cheese, such as gouda or gruyere
  • 1/2 cup chopped hazelnuts, toasted


  1. Place rack in middle position of oven. Preheat to 375°F. Butter 9×13-inch pan with 1 tablespoon butter. Melt remaining 2 tablespoons butter and set aside.
  2. Cut apples in half from top to bottom (stem to base). With small spoon or melon baller, hollow out small hole in center of each half, removing core. Lay apples, cut side down, in baking dish. Drizzle with melted butter and apple cider. Bake 15 – 20 minutes, until apples begin to soften.
  3. Remove apples from oven and turn each over in pan. Spoon butter-cider sauce over halves. Add red wine, pouring evenly. Sprinkle with thyme, salt and pepper. Fill each hollowed core with Edam, piling any additional cheese on each top. Return pan to oven. Bake additional 15 – 20 minutes, until cheese is melted and bubbly. Remove from oven and top with chopped hazelnuts. Transfer apples to serving plate and drizzle with remaining sauce from pan. Serve warm or at room temperature.
  4. Make-ahead tip: Prepare apples through drizzling with butter and cider, then cover and refrigerate overnight. When ready to bake, set pan on counter for 30 minutes to bring to room temperature, then proceed with recipe as directed.

Refrigerate leftovers for up to 3 days. Reheat gently in microwave.

Looking for another killer appetizer? Try these Sweet Potato Bites with Avocado and Bacon and Caramel Apple Cheesecake Dip.

Feeling cheesy? Dive into Pumpkin Mac n’ Cheese, Eggplant Ricotta Grilled Cheese, and Apple Butter Cheddar Biscuits.

I’m sharing this recipe in partnership with Wisconsin Cheese. Thanks for supporting the brands and companies that make it possible for me to create high quality content for you!

57 Responses to “Edam Cheese Baked Apples with Hazelnuts”

  1. Taylor @ FoodFaithFitness — January 16, 2014 @ 6:40 am (#)

    1. Can I come to your hypothetical dinner party in Aspen?
    I feel like we would have a great time,
    And we could eat 40000 billion Edam baked apples and drink wine. And, it would rock.
    I have seen Edam cheese at the grocery store and never knew what it really was….you have made me totally want to try it out!
    I love apples..and apples with cheese is such a classic combo! I gotta pop on over to get this recipe! I like things that look fancy. And have cheese.

    • Erin Clarke — January 16th, 2014 @ 7:02 pm

      Taylor, you don’t even have to ask. Come on over! I’ll bring the cheese, you grab the wine, and we’ll have it MADE. Also please please try Edam. It’s incredible!

  2. Nancy P.@thebittersideofsweet — January 16, 2014 @ 6:57 am (#)

    I have never heard of this cheese but I definitely going to take a look for it! I love apples and cheese together!

    • Erin Clarke — January 16th, 2014 @ 7:01 pm

      Seriously, you have to check it out Nancy–it’s heavenly!

  3. Lisa @ Garnish with Lemon — January 16, 2014 @ 7:26 am (#)

    I don’t ski, but I love Aspen! I’ll come to your hypothetical party any time-especially when I can eat these!

    • Erin Clarke — January 16th, 2014 @ 7:00 pm

      I don’t ski (well) so let’s hang in the lodge!

  4. teffysperks — January 16, 2014 @ 7:30 am (#)

    Can I be invited to this hypothetical dinner party please??
    I also plan these sorts of things when I go food shopping. So much fun!

    {Teffy’s Perks} X

    • Erin Clarke — January 16th, 2014 @ 6:59 pm

      But of course you are! Cheese and chalets for all.

  5. Zainab — January 16, 2014 @ 7:54 am (#)

    I’ve never heard of this cheese but I haven’t met a cheese I didn’t love. These apples look so delicious. And can I please come to this hypothetical party please?? So classy!!

    • Erin Clarke — January 16th, 2014 @ 6:59 pm

      You are soooooo invited! Just promise not to judge too harshly when I stuff my face with cheese, please?

  6. Anne [A Squared] — January 16, 2014 @ 8:01 am (#)

    I love the idea of a savory baked apple– great recipe!

    • Erin Clarke — January 16th, 2014 @ 6:58 pm

      Thanks Anne! Baked apples are bustin’ outta the dessert category. I think they deserve it, don’t you? ;-)

  7. shashi @ http://runninsrilankan.com — January 16, 2014 @ 8:12 am (#)

    Today I learned 2 new things from your post – 1)cheddar and gouda had a baby called Edam, and 2) Savory baked apples do exist!

    • Erin Clarke — January 16th, 2014 @ 6:57 pm

      Yes they do Shashi!! And so happy to have introduced you to my buddy Edam :-)

  8. Dixya @ Food, Pleasure, and Health — January 16, 2014 @ 8:17 am (#)

    never heard of this cheese before but I will be looking out for it. Can I join you in Aspen?

    • Erin Clarke — January 16th, 2014 @ 6:56 pm

      You bet Dixya! My place is enormous and there’s plenty of room ;-)

  9. dessertfortwo — January 16, 2014 @ 8:53 am (#)

    Your writing always cracks me up! I sure hope I’m invited to this hypothetical dinner party in Aspen. I have the perfect outfit, hypothetically, of course.

    Seriously, I love this recipe. I love apples, but I can only have them cooked. I have some weird raw apple allergy (boo). So, I’m always looking for cooked apple recipes besides applesauce! This will be made! Pinned :)

    • Erin Clarke — January 16th, 2014 @ 6:56 pm

      Girl, you KNOW you are invited. Also such a bummer about your allergy! You should probably go for thirds on cheesy baked apples to compensate. Or pie :-)

  10. Chelsea @chelseasmessyapron — January 16, 2014 @ 9:16 am (#)

    I’m sure your hypothetical Aspen lodge is quite magnificent, just like these baked apples! I love the pic with all the cheese on the cutting board!

    • Erin Clarke — January 16th, 2014 @ 6:54 pm

      Thanks so much Chelsea! It was hard not to eat it all before I baked the apples lol.

  11. Angie@Angie's Recipes — January 16, 2014 @ 9:27 am (#)

    I love those cheesy baked apples! They look very tempting.

  12. happyvalleychow — January 16, 2014 @ 9:30 am (#)

    Uhh yes please! I definitely wouldn’t mind have a few of these :)

    Happy Blogging!
    Happy Valley Chow

    • Erin Clarke — January 16th, 2014 @ 6:54 pm

      Just a few? ;-) Thanks so much!

  13. Natalie @ Tastes Lovely — January 16, 2014 @ 9:54 am (#)

    Now I have to go get some Edam cheese right away! I wonder if Trader Joe’s has it? They must, they’re cheese section is bigger than their cookie section, haha! Can’t wait to eat these in Aspen with you Erin, I’ve heard your cabin there is stunning ; )

    • Erin Clarke — January 16th, 2014 @ 6:53 pm

      Definitely check out T Joe’s Natalie (and I’ve actually seen Edam is traditional grocery stores too.) I have a feeling you’ll fall in love!

  14. Amy @ Long Drive Journey — January 16, 2014 @ 10:14 am (#)

    I don’t know what it is about apples and cheese, but the combination is so good! I’ve always wanted to go to Aspen, and, you know, have enough money to go to Aspen. Haha. Love Wisco cheese too! Glad I found your blog.

  15. Mary Frances — January 16, 2014 @ 11:00 am (#)

    If cheddar and gouda had a baby -> I think they’re baby would disappear. :) I have to go get some Edam cheese now! And I’ve ALWAYS wanted to try apples and cheese together. I’ve heard it is incredible and your post has been doubly convinced. They look delish!

    • Erin Clarke — January 16th, 2014 @ 6:50 pm

      Hahaha. That baby WOULD (and did) disappear Mary Frances!

  16. Beth @ bethcakes — January 16, 2014 @ 1:08 pm (#)

    I’ve never heard of this cheese before, but I’m sure I would enjoy eating these baked apples in a fancy mountain lodge in Aspen. :) Just baking the apples in red wine and butter had me drooling, I bet it’s incredible with the cheese and hazelnuts too!

    • Erin Clarke — January 16th, 2014 @ 6:49 pm

      Beth definitely keep an eye out for Edam–it’s amazing!!! Glad you like the apples too :-)

  17. Phyllis Y — January 16, 2014 @ 4:42 pm (#)

    Have you ever tried Prairie Breeze by Milton Creamery in Iowa? Oh, it is sooooo good. You would LOVE it. :-) http://www.miltoncreamery.com/cheese/prairie-breeze.html

    • Erin Clarke — January 16th, 2014 @ 6:48 pm

      Ohhhh I have not Phyllis, but we drive through IA whenever we drive home to visit my family, so I’m definitely going to have to see if it’s on the route. Thanks for the tip!

  18. Danae @ Recipe Runner — January 16, 2014 @ 4:58 pm (#)

    This is my kind of cheese! And what could be better than eating it over a baked apple with hazelnuts on top in a chalet in Aspen, count me in!!

    • Erin Clarke — January 16th, 2014 @ 6:47 pm

      See you there Danae!!

  19. Stephie — January 16, 2014 @ 9:31 pm (#)

    I want to move to WI just so I can blog about cheese. Is that wrong? Let’s discuss over these apples.

  20. Kelly — January 17, 2014 @ 6:56 am (#)

    Love gouda and love cheddar so I know I would totally fall head over heels for their baby Edam! Oh boy and your hypothetical Aspen lodge sounds so enchanting just like these gorgeous baked Apples :)

  21. Layla @BrunchTimeBaker — January 17, 2014 @ 7:57 am (#)

    I think we all want to come with you Erin, You should never share your wonderful adventures with us boring bloggers! These apples look amazing, I can eat a dozen!

  22. Gretchen @ Two Healthy Kitchens — January 17, 2014 @ 9:47 am (#)

    Oh! Oh! Pick me to come to your party! Pick me! I JUST bought a sweater last week with elbow patches!! It’s so stinkin cute and will be perfect to wear to a chalet in Aspen!
    I haven’t tried Edam yet – but I am super excited to try it now!! Your description alone has me hungry! And paired with the red wine in the apple – mmmmm … I would also love this as an appetizer, or a lunch, or a breakfast, or … hmmm … seems like I could pretty much eat this anytime! Heading on over to get the official recipe! Thanks, Erin!!

  23. Diane Siniscalchi — January 17, 2014 @ 9:57 am (#)

    I wrote a comment on the other site. I love this idea, and Aspen sounds wonderful, too, lol. I so look forward to your posts. They’re real day brighteners!

    • Erin Clarke — January 17th, 2014 @ 10:46 am

      Thank you so so much Diane!! Comments and kind words like yours are MY day brighteners :-) You’re the best!

  24. Nicole @ Young, Broke and Hungry — January 17, 2014 @ 11:23 am (#)

    Erin you are such a word smith! No wonder your blog has grown by leaps and bounds. Not to mention the picture’s are stunning. I cant wait to try this refined dessert.

    • Erin Clarke — January 17th, 2014 @ 3:58 pm

      Thank you Nicole, so SO much! My blog is a work in progress every day, and it’s so fun to have shared this last year with you. You rock my socks!

  25. tanya — January 17, 2014 @ 12:09 pm (#)

    Can I please be your hypothetical guest? Oh my! Edam cheese is actual one of my most favorite cheeses! I love that you used it with apples-this is going to be my new favorite way to eat it!

    • Erin Clarke — January 17th, 2014 @ 4:00 pm

      Yes, yes, and YES Tanya! Come on over. And high five for Edam. It’s just gooey goodness, and I happen to know you are a cheese expert, so now I value it even more :)

  26. Elizabeth Devaney — January 18, 2014 @ 10:31 am (#)

    Yum! Never heard of Edam. I’m sold!

  27. consuelohoneyandfigs — January 18, 2014 @ 4:29 pm (#)

    I want to go to that party and eat all the edam. All of it, I said.
    It is by far one of my favorite cheeses out there. The flavor is great, and it does make great grilled cheeses, indeed. I’m sure it’d make these baked apples super delish too. Darn, they look sooooo good!

  28. Luv What You Do — January 18, 2014 @ 9:43 pm (#)

    Love the Capital Brewery beer!!!
    These look delish!

    • Erin Clarke — January 19th, 2014 @ 9:33 pm

      It’s one of my favorites too! The brewery tour is a blast if you ever have a chance to check it out. Thanks so much!

      • Luv What You Do — January 20th, 2014 @ 10:12 pm

        Oh we should totally do that! Thanks!

  29. anecdotesandapples — January 19, 2014 @ 10:07 pm (#)

    Hi Erin, I think I’ll join you ;-) And why, oh why, have I never tried edam cheese before? This must change…and soon! Thank you for sharing such a delicious recipe. I hope you have a wonderful start to your week!

    • Erin Clarke — January 19th, 2014 @ 10:28 pm

      Yes, please join Monet! We’re going to have a blast and eat farrrr too much cheese. Party time :)

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  31. Donna @The Slow Roasted Italian — January 21, 2014 @ 12:33 pm (#)

    Erin, I think you and I are cheesy soul mates. I {heart} cheese! I think I could live on it. It is important to get some cheese in with each meal. I haven’t tried Edam but am now on a mission to find it and make these apples! WOW.

    • Erin Clarke — January 21st, 2014 @ 3:00 pm

      High five, my cheesy kindred spirit!! Keep an eye out for Edam–it’s buttery, nutty cheese heaven. I bet you’d love it Donna!

  32. Laura's Culinary Adventures — January 22, 2014 @ 3:40 pm (#)

    I would love to eat this at a hypothetical dinner party in Aspen! I have never eaten Edam cheese. I’ll keep an eye out for it.

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