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Caramel Apple Pie Bombs

Caramel Apple Pie Bombs are golden biscuit dough balls stuffed with thickened caramelized apple filling and wrapped for a sealed, handheld pie bite. Bake until deeply golden, then drizzle with caramel sauce for a warm, gooey center.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 16 bombs
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Apple pie filling
  • 3 apples Peeled and finely diced.
  • 3 tbsp brown sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp cornstarch
  • 1 tbsp butter
  • 16 soft caramel candies Use as the caramel center pieces.
Biscuit bombs
  • 2 can (8 oz each) refrigerated biscuit dough Two cans total.
  • 4 tbsp unsalted butter Melted for brushing.
Coating
  • 0.33 cup granulated sugar
  • 1.5 tsp cinnamon For cinnamon sugar coating.
Drizzle
  • 0.5 cup caramel sauce

Equipment

  • 1 sheet pan

Method
 

Make the apple pie filling
  1. Cook the diced apples with butter, brown sugar, cinnamon, nutmeg, and cornstarch over medium heat for 5-7 minutes, stirring, until thickened and glossy.
  2. Cool the thickened apple filling completely before assembling the bombs.
Assemble and coat
  1. Preheat the oven to 375F and line a sheet pan with parchment paper.
  2. Separate the biscuit dough and flatten each into a 4-inch circle.
  3. Place 1 tablespoon apple filling and 1 soft caramel candy in the center of each circle.
  4. Wrap the dough around the filling and pinch firmly to seal, then roll into a smooth ball.
  5. Brush each ball with melted unsalted butter, then roll in cinnamon sugar to coat evenly.
Bake and finish
  1. Bake for 18-20 minutes at 375F until deeply golden.
  2. Drizzle with caramel sauce and serve warm.

Notes

Pro tip: cool the apple filling fully so it doesn’t leak out when you pinch the dough closed. Store assembled but undrizzled bombs in the refrigerator up to 3 days; reheat in a 325F oven until warm, then drizzle with caramel sauce. Freezing is best for baked bombs (freeze up to 2 months); thaw overnight in the fridge and reheat. For a lighter option, use reduced-sugar caramel sauce and swap some of the granulated sugar in the coating with a sugar substitute that measures like sugar.