Caramel Apple Pie Bombs (Printable)
Golden biscuit pockets stuffed with cinnamon apples and melted caramel, baked to perfection.
# What You Need:
→ Apple Filling
01 - 2 medium apples, peeled, cored, and diced
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
→ 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 - Melt 2 tablespoons butter in a small skillet over medium heat. Add diced apples, brown sugar, cinnamon, and salt. Cook for 4–5 minutes until apples are tender and caramelized. Remove from heat and cool slightly.
03 - Separate biscuit dough into individual pieces. Flatten each piece into a 4-inch circle.
04 - Place about 1 tablespoon of the cooked apple filling and 1 caramel candy in the center of each dough circle.
05 - Gather the edges of the dough around the filling, pinching well to seal and form a ball. Place seam-side down on the prepared baking sheet.
06 - Brush each pie bomb with melted butter.
07 - Combine sugar and cinnamon in a small bowl. Sprinkle generously over the pie bombs.
08 - Bake for 15–20 minutes until golden brown and puffed.
09 - Let cool slightly before serving, as caramel filling will be hot.
# Helpful Tips:
01 -
- They come together in under 40 minutes with ingredients you probably have in your pantry right now
- The contrast of flaky golden dough against warm gooey caramel and tender spiced apples is absolutely magical
02 -
- If you do not let the apple filling cool before stuffing the dough, the butter in the dough will melt and your bombs will open up during baking
- Really pinch those seams tight, otherwise the caramel will leak out and you will have a sticky mess on your baking sheet
03 -
- Work quickly once you start assembling because the dough gets sticky and harder to work with as it warms up
- Place a rack in the center of your oven for even browning, and rotate the pan halfway through baking