Caramel Apple Pie Bombs (Print View)

Golden biscuit parcels filled with warm spiced apples and melting caramel centers.

# What You'll Need:

→ Filling

01 - 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
02 - 2 tbsp unsalted butter
03 - 2 tbsp brown sugar
04 - 1 tsp ground cinnamon
05 - Pinch of salt
06 - 12 soft caramel candies, unwrapped

→ Dough

07 - 1 can (16 oz) refrigerated biscuit dough (8 large biscuits or 12 small)

→ Coating

08 - 3 tbsp unsalted butter, melted
09 - 1/3 cup granulated sugar
10 - 1 tsp ground cinnamon

# Method:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Melt 2 tablespoons butter in a small skillet over medium heat. Add diced apples, brown sugar, cinnamon, and salt. Cook, stirring, for 4-5 minutes until apples are tender and caramelized. Remove from heat and let cool slightly.
03 - Separate biscuit dough into individual pieces. Flatten each into a 4-inch circle.
04 - Place about 1 tablespoon of cooked apple filling and 1 caramel candy in the center of each dough circle. Gather edges around filling, pinching well to seal and form a ball. Place seam-side down on prepared baking sheet.
05 - Brush each pie bomb with melted butter. Combine sugar and cinnamon in a small bowl. Sprinkle generously over the pie bombs.
06 - Bake for 15-20 minutes, or until golden brown and puffed.
07 - Let cool slightly before serving, as caramel filling will be hot.

# Insider Tips:

01 -
  • The caramel gets molten and creates this incredible surprise center that oozes out when you bite in
  • They come together in under 40 minutes but taste like you spent all afternoon making them
02 -
  • I learned the hard way that sealing the dough properly is everything or you will have caramel all over your baking sheet
  • The filling stays hot way longer than you expect so do not serve these to impatient children immediately
03 -
  • If your dough is too cold it will not seal well so let it sit on the counter for 10 minutes before starting
  • Place the bombs seam side down and they will naturally seal themselves during baking

Go Back