Caramel Apple Pie Bombs (Printable)

Flaky biscuits filled with cinnamon apples and soft caramel, baked to golden perfection for a cozy handheld treat.

# What You’ll Need:

→ For the Filling

01 - 2 medium apples (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 ounces) 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 Prepare:

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. 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.
05 - Brush each pie bomb with melted butter.
06 - In a small bowl, combine the sugar and cinnamon for coating. Sprinkle generously over the pie bombs.
07 - Bake for 15–20 minutes, or until golden brown and puffed.
08 - Let cool slightly before serving, as caramel filling will be hot.

# Expert Advice:

01 -
  • They come together in under 40 minutes with ingredients you probably have in your pantry right now
  • The contrast between warm tender apples and that surprise molten caramel center is something magic
  • These look impressive enough for company but are casual enough for Tuesday night cravings
02 -
  • Sealing the dough well is absolutely crucial because any gap will let that precious caramel escape during baking
  • The apples must cool slightly before wrapping or the heat will make the dough too soft and difficult to work with
  • These really do need those few minutes of cooling time because molten caramel is no joke and patience prevents burned palates
03 -
  • If your dough feels too sticky or soft pop it in the refrigerator for 10 minutes before filling
  • Line your baking sheet with parchment paper because leaked caramel creates a stubborn mess
  • Use a cookie scoop for the apple filling to keep portion sizes consistent across all the bombs

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