When you crave the warm, nostalgic comfort of apple pie but don’t have time for all the rolling and crimping, say hello to Apple Pie Bombs! These golden, cinnamon sugar-coated pastries are everything you love about traditional apple pie, just wrapped in a fun, bite-sized dessert you can pop in your mouth.
With their gooey apple filling and flaky biscuit dough shell, Apple Pie Bombs are the ultimate easy apple recipe for any season, but they really shine in fall. Serve them as a quick treat after dinner, a cozy weekend brunch surprise, or as part of a dessert spread that screams cinnamon sugar pastry bliss.
Why You’ll Love These Apple Pie Bombs
They’re warm, gooey, and gloriously mess-free. Thanks to refrigerated biscuit dough, they come together in minutes without sacrificing that homemade taste. The filling is sweet and spiced just right, while the cinnamon sugar coating adds that irresistible crunch. Plus, they’re perfect for sharing—or hoarding (no judgment here).
Ingredients
For the Apple Filling:
- 2 medium apples, peeled, cored, and diced (approx. 250 g)
- 30 g (2 tbsp) unsalted butter
- 65 g (⅓ cup) granulated sugar
- 2.5 g (1 tsp) ground cinnamon
- 8 g (1 tbsp) cornstarch
- 30 ml (2 tbsp) water
For the Dough:
- 1 can (8 pieces) refrigerated biscuit dough
- 115 g (½ cup) unsalted butter, melted
- 200 g (1 cup) granulated sugar
- 8 g (1 tbsp) ground cinnamon
How to Make Apple Pie Bombs
- Make the filling: Melt butter in a saucepan over medium heat. Add diced apples, sugar, and cinnamon. Cook for 4–5 minutes until softened.
- Thicken it up: Mix cornstarch and water, then add to the apples. Cook for 1–2 more minutes until thickened. Let cool slightly.
- Prep the oven: Preheat to 375°F (190°C). Line a baking sheet with parchment paper.
- Assemble the bombs: Flatten each biscuit to about ¼ inch thick. Add 1 tbsp apple filling to the center, then fold and pinch the dough into a sealed ball.
- Coat with cinnamon sugar: Dip each ball in melted butter, then roll in cinnamon sugar.
- Bake: Place seam-side down on the baking sheet. Bake for 12–15 minutes until golden brown.
- Cool & enjoy: Let cool for a few minutes before serving. Best enjoyed warm!
Tips for Sweet Success
- Use tart apples like Granny Smith for a classic apple pie tang.
- Don’t overfill! Too much filling can cause leaks during baking.
- Press those seams tightly so your apple goodness stays inside.
- Want extra indulgence? Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
How These Bombs Became a Family Fave
This recipe was a happy accident during one of those “what do I make with leftover apples and canned biscuits?” moments. The result? Pure dessert magic. My family devoured them in minutes, and now they’re a staple for every fall gathering, holiday party, or cozy movie night.
Even the picky eaters (you know who you are) love these little cinnamon sugar pastries. And I love that they make my kitchen smell like an old-fashioned bakery.
What to Serve with Apple Pie Bombs
Pair them with warm apple cider, a pumpkin spice latte, or even just a cold glass of milk. They also make a delicious addition to a fall dessert tray with brownies, blondies, or mini pumpkin cheesecakes.
How to Store & Reheat
Store leftover bombs in an airtight container at room temp for up to 2 days. Reheat in the microwave for about 10–15 seconds to bring back that fresh-from-the-oven warmth. For longer storage, freeze before baking and pop them straight into the oven when you need them.
FAQs
Can I use pie dough instead of biscuit dough?
Sure! Just note the texture will be flakier and a bit less puffy.
Can I prep them ahead of time?
Yes! Assemble and refrigerate for a few hours before baking.
Can I make them in an air fryer?
Definitely. Air fry at 350°F (175°C) for about 10 minutes until golden.
Sweet, Simple, and Seriously Good
Apple Pie Bombs are your new go-to for quick, crowd-pleasing comfort. With the perfect balance of crisp, buttery pastry and soft spiced apples, they’re a bite-sized dessert that delivers big flavor with minimal effort. Keep a can of biscuit dough and a couple of apples handy—you’ll want to make these on repeat.
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Print
Apple Pie Bombs
- Total Time: 35 minutes
- Yield: 8 apple pie bombs 1x
- Diet: Vegetarian
Description
Apple Pie Bombs are bite-sized pastries packed with warm, gooey apple filling, wrapped in golden biscuit dough, and rolled in buttery cinnamon sugar. With minimal effort and maximum flavor, they’re the ultimate fall dessert for busy bakers—perfect for brunch, after-dinner treats, or cozy gatherings.
Ingredients
For the Apple Filling:
-
2 medium apples (approx. 250 g), peeled, cored, and diced
-
30 g (2 tbsp) unsalted butter
-
65 g (⅓ cup) granulated sugar
-
2.5 g (1 tsp) ground cinnamon
-
8 g (1 tbsp) cornstarch
-
30 ml (2 tbsp) water
For the Dough & Coating:
-
1 can (8 pieces) refrigerated biscuit dough
-
115 g (½ cup) unsalted butter, melted
-
200 g (1 cup) granulated sugar
-
8 g (1 tbsp) ground cinnamon
Instructions
-
Melt 2 tbsp butter in a saucepan over medium heat. Add diced apples, sugar, and cinnamon. Cook 4–5 minutes until softened.
-
Mix cornstarch and water, then stir into apples. Cook 1–2 minutes until thickened. Let cool.
-
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
-
Flatten biscuit dough pieces to ¼ inch thick. Place 1 tbsp filling in the center of each, then pinch closed into a ball.
-
Dip each ball in melted butter, then roll in cinnamon sugar.
-
Place seam-side down on the baking sheet. Bake 12–15 minutes until golden.
-
Let cool slightly and enjoy warm.
Notes
Use tart apples like Granny Smith for that classic apple pie flavor.
Don’t overfill or under-seal—tight seams prevent leaks.
Serve warm with ice cream or caramel sauce for extra indulgence.
Can be air-fried at 350°F (175°C) for ~10 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American