Apple Pie Bombs: Crescent Roll Magic for Caramel Apple Lovers

What if I told you that you could have all the flavor of homemade apple pie in a perfectly golden, handheld treat that doesn’t require a rolling pin or a pie dish? These apple pie bombs are exactly that—bite-sized caramel apple treats wrapped in buttery crescent roll dough and dusted in cinnamon sugar.

They’re crispy on the outside, gooey on the inside, and come together faster than it takes to watch a Hallmark movie. (Okay, maybe not quite that fast, but close.) Perfect for when you want something sweet without the stress, these little dessert pockets are great for parties, brunches, or just treating yourself on a Tuesday.

And the best part? You probably already have most of the ingredients in your pantry. Crescent roll desserts like this one are a busy baker’s dream—no special equipment, no complicated steps, just good old-fashioned flavor wrapped in modern convenience.

Why You’ll Love These Apple Pie Bombs

• Shortcut heaven: Crescent rolls make prep a breeze.
• Caramel apple joy: Classic fall flavor in every bite.
• Crispy + gooey: A texture combo made in dessert heaven.
• Crowd-pleasers: These go fast—double the batch if you’re sharing!

Ingredients

For the apple filling:

• 2 Granny Smith apples, peeled and diced
• ¾ cup water
• ⅓ cup granulated sugar
• 2 tbsp cornstarch
• 1½ tsp lemon juice
• 1 tsp ground cinnamon

For the pie bombs:

• 2 containers Pillsbury refrigerated crescent rolls
• ½ cup granulated sugar
• 1 tbsp ground cinnamon
• Caramel sauce, for drizzling
• Vegetable oil, for frying

How to Make Apple Pie Bombs

1. Prep the oven: Preheat to 375°F (190°C).
2. Make the filling: In a saucepan over low heat, combine water, sugar, cornstarch, cinnamon, and lemon juice. Stir until thickened (about 3–4 minutes). Add apples and simmer 8–10 minutes until tender. Let cool.
3. Roll the dough: Unroll crescent rolls on a floured surface. Pinch the seams together and gently roll into an even sheet.
4. Cut and fill: Slice dough into 2½–3 inch squares. Spoon about 1 tbsp of apple filling into the center. Fold corners up and pinch to seal tightly.
5. Fry to golden: Heat vegetable oil in a pan over medium heat. Fry a few bombs at a time for 1–2 minutes until golden brown. Drain on paper towels.
6. Bake for perfection: Place the fried bombs on a baking sheet and bake for 10–12 minutes to fully cook the dough inside.
7. Cinnamon sugar finish: Mix sugar and cinnamon in a shallow bowl. Roll warm pie bombs to coat evenly.
8. Add caramel magic: Drizzle with caramel sauce just before serving.

Olivia’s Tips for Crescent Roll Desserts That Wow

• Seal tight: Really pinch those seams so no filling leaks during frying.
• Don’t overcrowd the pan. Give each bomb room to brown evenly.
• Let the filling cool. Hot apple mixture can make the dough soggy.
• Go heavy on the cinnamon sugar. It adds that crave-worthy pie crust finish.

How These Became My Secret Brunch Weapon

I first whipped these up for a fall-themed brunch, thinking they’d just be a cute little side treat. But within 10 minutes, there were none left—even the cinnamon rolls sat untouched. My neighbor literally asked if she could take some home “for her kids,” but I’m pretty sure she meant herself.

Now, they’re a brunch staple, a bake-sale favorite, and honestly, my go-to stress bake. If I’m having a rough day, the smell of cinnamon and apples bubbling on the stove is a guaranteed mood-lifter.

What to Serve with Apple Pie Bombs

• Coffee or cider. Go warm and cozy to match the vibe.
• Vanilla bean ice cream. Because warm and cold together is chef’s kiss.
• Whipped cream. A little dollop goes a long way.
• Cheese board. Hear me out—they pair surprisingly well with sharp cheddar.

How to Store Leftovers (If There Are Any!)

• Room Temp: Store in a covered container for up to 2 days.
• Fridge: Keep in the fridge for 4–5 days. Reheat in the oven at 300°F for best texture.
• Freezer: Freeze before the caramel drizzle. Reheat and drizzle fresh for that gooey goodness.

FAQs

Can I use apple pie filling instead of fresh apples?

Yes! Just be sure it’s chopped finely so it fits easily into the dough.

Can I bake these instead of frying?

You can skip the frying and bake them at 375°F for 15–17 minutes, but they won’t be quite as crispy.

What other fillings work?

Try cherry pie filling, Nutella, or even sweetened cream cheese for a twist.

Can I make them ahead of time?

Yes, assemble and store in the fridge (unbaked) for up to 12 hours before frying and baking.

One Bite and You’ll Be Hooked

There’s something downright magical about these apple pie bombs. Whether you’re craving caramel apple treats or just need a crescent roll dessert that hits the sweet spot fast, these deliver on all fronts.

Flaky, warm, cinnamon-sugar-coated goodness with a drizzle of caramel? Say no more. You’ve just found your new favorite dessert bomb.

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Apple Pie Bombs

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• Author: Olivia Hartwellen
• Total Time: 50 minutes
• Yield: 16–20 pie bombs 1x
• Diet: Vegetarian

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Description

These Apple Pie Bombs are a cozy, caramel apple dessert wrapped in buttery crescent roll dough and fried to golden perfection. Each handheld treat bursts with warm cinnamon-apple filling, coated in cinnamon sugar, and finished with a caramel drizzle. Quick, indulgent, and surprisingly easy, they’re the ultimate shortcut for fall dessert cravings.

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Ingredients

Scale 1x2x3x

For the Apple Filling:

• 2 Granny Smith apples, peeled and diced

• ¾ cup water

• ⅓ cup granulated sugar

• 2 tbsp cornstarch

• 1½ tsp lemon juice

• 1 tsp ground cinnamon

For the Pie Bombs:

• 2 containers refrigerated Pillsbury crescent rolls

• ½ cup granulated sugar

• 1 tbsp ground cinnamon

• Caramel sauce (for drizzling)

• Vegetable oil (for frying)

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Instructions

• Preheat oven to 375°F (190°C).

• Make filling: In a saucepan, combine water, sugar, cornstarch, cinnamon, and lemon juice. Stir over low heat for 3–4 minutes until thickened. Add diced apples and simmer for 8–10 minutes until tender. Let cool.

• Roll out dough: Unroll crescent rolls onto a floured surface. Pinch seams and gently roll into an even sheet.

• Cut and fill: Slice into 2½–3 inch squares. Place 1 tbsp of apple filling in center of each square. Fold corners up and pinch to seal tightly.

• Fry: Heat oil in a skillet over medium. Fry a few bombs at a time for 1–2 minutes until golden brown. Drain on paper towels.

• Bake: Transfer fried bombs to a baking sheet and bake for 10–12 minutes to cook through.

• Cinnamon sugar coating: Mix cinnamon and sugar. Roll warm bombs in the mixture to coat evenly.

• Finish: Drizzle with caramel sauce before serving.

Notes

Let apple filling cool before wrapping to avoid soggy dough.

Pinch seams tightly to prevent leaks during frying.

For a baked-only version, skip frying and bake at 375°F for 15–17 minutes.

Use firm apples like Granny Smith or Honeycrisp for best results.

Can be prepped in advance and cooked just before serving.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American