Apple Pie Bombs
Apple Pie Bombs are biscuit dough filled with spiced apple pie filling, rolled in cinnamon sugar, and served warm with caramel sauce.
Servings: 16 servings
Equipment
- muffin pan (optional)
- small saucepan
- spoon or small scoop
- basting brush
Ingredients
For the bombs:
- 1 tube refrigerated biscuit dough (8-biscuit, Grands Southern Homestyle)
- 1 ½ cups canned apple pie filling
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract optional
- dash ground nutmeg
For the coating:
- 2 tablespoons butter melted
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
For the spiced caramel dipping sauce:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- dash ground cloves or ground nutmeg
- pinch of salt
Instructions
For the apple pie bombs:
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, chop the apple pie filling into smaller pieces if needed. Stir in cinnamon, vanilla extract (if using), and nutmeg.
- Separate biscuit dough into 16 rounds. Flatten each piece using your hands or a rolling pin.
- Optional: Place each dough round in a muffin pan to help form a basket shape.
- Spoon about 1 tablespoon of filling into the center of each dough round.
- Fold the edges of the dough up and over the filling, pinching to seal. Shape into a ball. Repeat with remaining dough and filling.
- Brush each dough ball with melted butter. Mix cinnamon and sugar in a bowl and roll each ball to coat fully. Arrange balls seam-side down on the baking sheet about 2 inches apart.
- Bake for 9-11 minutes, or until golden brown and cooked through.
For the spiced caramel sauce:
- In a medium saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, about 3-5 minutes.
- Stop stirring and let the mixture boil until it turns deep amber, swirling occasionally, 8-10 minutes.
- Remove from heat and slowly stir in heavy cream (it will bubble vigorously).
- Return to low heat. Add butter, vanilla, cinnamon, cloves or nutmeg, and salt. Stir until butter is melted and the sauce is smooth.
- Simmer for 2-3 minutes more until slightly thickened. Cool slightly before serving.
Notes
🥡 STORAGE
- Store leftover bombs in an airtight container for up to 2 days.
- Store caramel sauce in the refrigerator for 1-2 weeks in a sealed jar.
♨️ REHEATING
- Microwave bombs for 10-15 seconds until warm.
- Warm the caramel sauce in 15-second microwave bursts, stirring between each burst.
❄️ FREEZING
- Not recommended, as the biscuit dough and filling can become soggy after thawing.
💡 TIPS FOR BEST RESULTS
- Flatten the dough evenly to prevent cracking when folding.
- Don’t overfill the dough, or it may tear.
- Use a muffin or cupcake pan to help hold the shape while filling.
🍳 ALTERNATE COOKING METHODS
- Air fryer: Preheat to 350°F and air fry for 7-9 minutes, or until golden brown.
- Deep fryer: Fry at 350°F for 2-3 minutes until golden, then roll in cinnamon sugar.
♻️ LEFTOVERS
- Reheat and serve with caramel or a scoop of vanilla ice cream.
- Crumble and use as a topping for yogurt or oatmeal.
Nutrition
Serving: 1bomb | Calories: 241kcal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 307mg | Potassium: 86mg | Fiber: 1g | Sugar: 20g | Vitamin A: 205IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 1mg
