Caramel Apple Pie Bombs (Printable version)
Fluffy biscuit pockets filled with warm caramelized apples and melting caramel candies, sprinkled with cinnamon sugar.
# What You’ll Need:
→ For the 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
→ For the Dough
07 - 1 can (16 oz) refrigerated biscuit dough (8 large biscuits or 12 small)
→ For Coating
08 - 3 tbsp unsalted butter, melted
09 - 1/3 cup granulated sugar
10 - 1 tsp ground cinnamon
# How to Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a small skillet over medium heat, melt 2 tablespoons butter. Add diced apples, brown sugar, cinnamon, and salt. Cook 4–5 minutes until apples are tender and caramelized. Remove from heat and cool slightly.
03 - Separate biscuit dough into individual pieces. Flatten each into a 4-inch circle.
04 - Place about 1 tablespoon apple filling and 1 caramel candy in center of each dough circle. Gather edges, pinching to seal completely and form a ball. Place seam-side down on baking sheet.
05 - Brush each pie bomb with melted butter.
06 - Combine sugar and cinnamon in small bowl. Sprinkle generously over pie bombs.
07 - Bake 15–20 minutes until golden brown and puffed.
08 - Let cool slightly before serving. Caramel filling will be hot.
# Expert tips:
01 -
- They come together in under 40 minutes with minimal prep work
- The surprise caramel center creates an instant gooey sauce that everyone fights over
02 -
- Work quickly once the apple filling cools because warm dough seals better than cold
- Those caramel candies get incredibly hot, so the cooling step is not optional
03 -
- Peeling apples can be tedious, so I often use a vegetable peeler instead of a paring knife
- Unwrap all caramel candies before you start cooking, otherwise you will be scrambling at the wrong moment