Step 1

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Arrange the racks of the oven so that you can use two.

Step 2

Whisk together the paprika, cayenne, 1/4 cup oil, 2 tablespoons syrup and a pinch of salt in a medium bowl. In another medium bowl, combine the oats, cashews, pepitas, walnuts and rosemary. Add the oil mixture to the oat mixture and stir to combine. Spread evenly in one layer on one of the lined baking sheets. Bake, stirring halfway through, until golden brown and crispy, 25 to 30 minutes. Meanwhile, add the Brie to the other lined baking sheet and bake for 15 minutes.

Step 3

Heat the remaining tablespoon oil in a small nonstick skillet over medium-high heat. Add the apples to the skillet and cook, stirring occasionally, until the apples start to soften and brown, about 3 minutes. Add the remaining 2 tablespoons maple syrup and 2 tablespoons water, then stir, reduce the heat to low and cover until ready to use. Season with salt.

Step 4

Remove the granola from the oven and stir in the dried fruit. Reserve 1 cup of the granola. Let the rest cool completely, then transfer to an airtight container (save this for another use).

Step 5

Transfer the Brie to a serving platter and top with the warm apples. Sprinkle on the cup of savory granola. Serve warm with crackers and crostini.