Caramel Apple Pie Bombs (Printable)

Fluffy dough pockets filled with cinnamon-spiced apples and melting caramel, baked to golden perfection and sprinkled with sugar coating.

# What You'll Need:

→ For the Filling

01 - 2 medium apples (such as Granny Smith or Honeycrisp), 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

→ For the Dough

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

→ For Coating

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

# How To Make It:

01 - Preheat your oven to 350°F. Line a baking sheet with parchment paper.
02 - In a small skillet over medium heat, melt 2 tablespoons of butter. Add diced apples, brown sugar, cinnamon, and a pinch of salt. Cook, stirring, for 4–5 minutes until apples are tender and caramelized. Remove from heat and let cool slightly.
03 - Separate biscuit dough into individual pieces. Flatten each 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 - In a small bowl, combine the sugar and cinnamon for coating. Sprinkle generously over the pie bombs.
08 - Bake for 15–20 minutes, or until golden brown and puffed.
09 - Let cool slightly before serving, as caramel filling will be hot.

# Tips from dashanddishes:

01 -
  • They come together in under 40 minutes start to finish
  • The biscuit dough creates the most tender golden pillow for the spiced apple filling
  • Each bite delivers that perfect moment when warm caramel meets sweet cinnamon apples
02 -
  • Seal the dough edges thoroughly or the caramel will leak out during baking
  • Let the apple filling cool slightly before wrapping so the dough does not get too soft
  • The pie bombs will puff up dramatically in the oven then settle slightly as they cool
03 -
  • Work quickly once the apples are cooked so they do not become mushy
  • Use a light touch when sealing the dough to avoid tearing it
  • Sprinkle the cinnamon sugar over the bombs rather than rolling to avoid flattening

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