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:
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)
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