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.
Ingredients
For the Apple Filling:
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2 Granny Smith apples, peeled and diced
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¾ cup water
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⅓ cup granulated sugar
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2 tbsp cornstarch
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1½ tsp lemon juice
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1 tsp ground cinnamon
For the Pie Bombs:
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2 containers refrigerated Pillsbury crescent rolls
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½ cup granulated sugar
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1 tbsp ground cinnamon
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Caramel sauce (for drizzling)
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Vegetable oil (for frying)
Instructions
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Preheat oven to 375°F (190°C).
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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.
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Roll out dough: Unroll crescent rolls onto a floured surface. Pinch seams and gently roll into an even sheet.
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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.
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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.
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Bake: Transfer fried bombs to a baking sheet and bake for 10–12 minutes to cook through.
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Cinnamon sugar coating: Mix cinnamon and sugar. Roll warm bombs in the mixture to coat evenly.
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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