Caramel Apple Pie Bombs (Print Version)

Flaky biscuit dough stuffed with cinnamon-spiced apples and melting caramel, baked to golden perfection.

# What You Need:

→ Apple Filling

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

→ Dough

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

→ Cinnamon Sugar Coating

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

# How-To Steps:

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 for 4-5 minutes until 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 circle. Gather edges around filling, pinching well to seal into 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 for 15-20 minutes until golden brown and puffed.
08 - Let cool slightly before serving as caramel filling will be hot.

# Expert Tips:

01 -
  • They come together in under 40 minutes with ingredients you probably have in your pantry right now
  • The contrast of tender dough, spiced apples, and gooey caramel center is absolutely irresistible
02 -
  • Really pinch those dough edges tight or the caramel will escape during baking and create a sticky mess on your pan
  • Let your cooked apples cool slightly before filling, otherwise the heat will make your biscuit dough too soft to seal properly
03 -
  • Work quickly once you start assembling because the biscuit dough becomes sticky and hard to handle as it warms up
  • Use an ice cream scoop to portion the apple filling evenly so every bomb has the same ratio of fruit to dough

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