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