Introduction

These Mouthwatering Caramel Apple Pie Bombs are a delightful twist on the classic apple pie, perfect for sharing or indulging in a warm, sweet treat. Each bite-sized bomb is filled with tender cinnamon-spiced apples and gooey caramel, wrapped in buttery biscuit dough. Ideal for a cozy dessert or festive gathering.

The image shows a close-up of a half-eaten apple pastry with a golden, flaky crust covered in sugar and cinnamon crystals on the outer layer. Inside, there are soft, cooked apple chunks coated with a shiny, caramel-like sauce that is slightly oozing out. The pastry has multiple layers visible in the crust, showing its flakiness. In the background, a green apple and another whole pastry can be seen softly out of focus, all resting on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 apples, peeled and finely chopped
2 tbsp brown sugar
1 tsp ground cinnamon
Pinch of salt
1 tbsp unsalted butter (for filling)
1 can (16.3 oz) refrigerated biscuit dough
8 pieces caramel candy
2 tbsp butter, melted (for brushing)
Cinnamon sugar (optional, for sprinkling)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a medium baking dish with cooking spray. In a medium skillet over medium-high heat, melt 1 tablespoon of unsalted butter. Add the chopped apples, brown sugar, ground cinnamon, and a pinch of salt. Cook, stirring occasionally, until the apples are tender and the mixture bubbles, about 5 minutes. Set aside to cool slightly.
Step 2: Remove the refrigerated biscuit dough from the can and separate the biscuits. Slightly stretch each biscuit, then flatten each one into an even, thin round using your fingers, a rolling pin, or a tortilla press, being careful not to tear the dough.
Step 3: Spoon about 1 tablespoon of the apple filling into the center of each flattened biscuit. Place one piece of caramel candy on top of the apple filling. Carefully bring the edges of the dough up around the filling and pinch tightly to seal completely. Gently roll each filled biscuit into a ball shape.
Step 4: Place each filled dough ball seam side down into the prepared baking dish. Brush the tops with melted butter and optionally sprinkle cinnamon sugar over them for extra flavor.
Step 5: Bake in the preheated oven for 30 to 35 minutes, or until golden brown. Remove from the oven and transfer to a serving platter. Serve warm, optionally with caramel sauce or vanilla ice cream.

Tips & Variations

Use tart apples like Granny Smith for a nice balance with the caramel’s sweetness.
For a crunchier texture, add chopped nuts like pecans or walnuts to the apple filling.
Try brushing the dough balls with an egg wash instead of butter for a shinier finish.
These bombs freeze well before baking—freeze on a tray, then transfer to a bag and bake from frozen, adding a few extra minutes to the baking time.

Storage

Store leftover caramel apple pie bombs in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10–12 minutes to restore the crispness. They can also be frozen unbaked as noted above for longer storage.

How to Serve

A close-up view of a single apple-filled pastry with a golden-brown, flaky outer crust covered in sparkling sugar and cinnamon granules. The pastry is cut open to show its soft, warm filling of sliced apple pieces coated in a thick, shiny caramel-like sauce bubbling out slightly. The background has a blurred bright green apple and another whole pastry on a white marbled surface. Sugar and cinnamon sprinkles are scattered around the pastry, enhancing its fresh and tasty look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie dough instead of biscuit dough?

Yes, homemade pie dough can be used as a substitute, but biscuit dough is preferred for its ease and light, flaky texture in this recipe.

What if I don’t have caramel candies?

You can substitute with caramel sauce dollops, but be careful to not overfill as the sauce may leak during baking. Wrapped caramel candies work best for this recipe.