Description
These Caramel Apple Pie Bombs are soft, buttery biscuit dough filled with cinnamon-spiced apples and gooey caramel. Baked (or fried) to golden perfection and coated in cinnamon sugar, they’re an easy and delicious handheld dessert! Perfect for parties, holiday gatherings, or a cozy treat at home.
Ingredients
Units
Scale
- :
- For the Apple Filling:
- 1 cup diced apples (Granny Smith or Honeycrisp work best)
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- For the Bombs:
- 1 can (8-count) refrigerated biscuit dough (like Pillsbury Grands)
- 8 soft caramel candies (or 1/4 cup caramel sauce)
- 1 tablespoon melted butter (for brushing)
- For Coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- :
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the apple filling: In a small pan over medium heat, cook apples, sugars, cinnamon, lemon juice, and cornstarch for 3-5 minutes until soft and syrupy. Let cool.
- Prepare the biscuit dough: Flatten each biscuit into a 4-inch circle. Place a spoonful of the apple mixture and a caramel candy in the center of each.
- Seal the bombs: Pinch the edges of the dough together to fully enclose the filling, rolling into a smooth ball. Place seam-side down on the baking sheet.
- Bake: Brush each bomb with melted butter and bake for 12-15 minutes, or until golden brown.
- Coat in cinnamon sugar: In a small bowl, mix sugar and cinnamon. While warm, roll each bomb in the mixture for a sweet coating.
- Serve warm and enjoy! Optionally, drizzle with extra caramel sauce or serve with ice cream.
Notes
- :
- For extra gooeyness, use caramel sauce instead of candies.
- Make it crispy: Fry in 350°F oil for about 2-3 minutes until golden brown instead of baking.
- Storage: Best served fresh, but leftovers can be stored in an airtight container for up to 2 days. Reheat in the oven for 5 minutes.
Nutrition
- Calories: ~220
- Sugar: 18g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg