Mouthwatering Caramel Apple Pie Bombs

Why You’ll Love This Recipe

I adore this recipe because it’s quick, fun, and irresistibly delicious. There’s no need for homemade dough or complicated steps—just a few simple ingredients and about 50 minutes from start to finish. I like how the caramel melts into the apple filling, creating a luscious center that oozes with every bite. Plus, these little pie bombs make a great dessert for sharing or a cozy night in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the apple filling:

• 2 apples, peeled and finely chopped

• 2 tablespoons brown sugar

• 1 teaspoon ground cinnamon

• pinch of salt

• 1 tablespoon unsalted butter

For assembly:

• 1 can (16.3 oz) refrigerated biscuit dough

• 8 pieces caramel candy

• 2 tablespoons butter, melted

• cinnamon sugar (optional)

Directions

1. I preheat the oven to 350°F (175°C) and grease a medium baking dish with cooking spray.

2. In a skillet over medium-high heat, I melt 1 tablespoon of butter, then add the apples, brown sugar, cinnamon, and a pinch of salt. I cook everything for about 5 minutes, until the apples are soft and the mixture is bubbling. Then, I set it aside to cool slightly.

3. I open the biscuit dough can and separate the biscuits. I flatten each biscuit gently using my fingers or a rolling pin to form a thin round shape.

4. I spoon about 1 tablespoon of the apple filling into the center of each biscuit and place one caramel candy on top.

5. I bring the edges of the dough up around the filling and pinch tightly to seal, shaping each one into a ball.

6. I arrange the dough balls seam-side down in the prepared baking dish.

7. I brush the tops with melted butter and sprinkle with cinnamon sugar for extra flavor and color.

8. I bake for 30–35 minutes, until the pie bombs are golden brown.

9. Once baked, I transfer them to a serving platter and enjoy them warm—often with caramel sauce or a scoop of vanilla ice cream for a decadent finish.

Servings and Timing

This recipe makes about 8 pie bombs, serving 4 people. The prep time is 16 minutes, and the baking time is 34 minutes, for a total of about 50 minutes. Each serving is roughly 1775 kcal, depending on the caramel and topping choices.

Variations

• I sometimes add a splash of vanilla extract or a pinch of nutmeg to the apple filling for extra warmth.

• For a gooey twist, I use soft caramel bits instead of caramel candies.

• I’ve also made these with crescent roll dough instead of biscuit dough for a lighter, flakier texture.

• For a holiday touch, I drizzle the tops with white chocolate or dust them with powdered sugar once cooled.

Storage/Reheating

I store leftover pie bombs in an airtight container at room temperature for up to 2 days or refrigerate them for up to 4 days. To reheat, I warm them in the oven at 325°F for about 10 minutes or in the microwave for 15–20 seconds. If frozen, I thaw them overnight in the refrigerator before reheating.

FAQs

Can I use homemade biscuit dough instead of canned?

Yes, I can definitely make my own biscuit dough if I have time. It adds a more rustic, homemade touch.

What apples work best for this recipe?

I prefer using firm, slightly tart apples like Granny Smith or Honeycrisp—they balance the sweetness of the caramel perfectly.

Can I make these ahead of time?

Yes, I often assemble the pie bombs in advance and refrigerate them (unbaked) for a few hours. Then I bake them fresh when ready to serve.

How can I prevent the caramel from leaking out?

I make sure to seal the dough tightly around the filling, pinching the edges firmly and placing the seam side down on the pan.

Can I air fry these instead of baking?

Absolutely! I air fry them at 350°F for about 10–12 minutes until golden brown. They turn out crispy on the outside and gooey inside.

Conclusion

I love how these Caramel Apple Pie Bombs bring together the best parts of apple pie and caramel in a bite-sized package. They’re warm, rich, and perfectly spiced—a comforting dessert that’s both easy and impressive. Whether I’m baking them for a fall gathering or treating myself on a chilly evening, they always hit the spot.