Caramel Apple Pie Bombs (Print)

Fluffy biscuit pockets stuffed with warm cinnamon apples and melting caramel, sprinkled with sugar and baked to golden perfection.

# What You Need:

→ For the Filling

01 - 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
02 - 2 tbsp unsalted butter
03 - 2 tbsp brown sugar
04 - 1 tsp 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 tbsp unsalted butter, melted
09 - 1/3 cup granulated sugar
10 - 1 tsp ground cinnamon

# How to Make:

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.

# Expert Advice:

01 -
  • They come together in under 40 minutes with pantry staples you probably already have
  • The contrast of tender biscuit dough against gooey caramel is absolutely addictive
  • Perfect for when you want something special but dont want to commit to a full pie
02 -
  • The caramel stays dangerously hot for longer than you expect—Ive learned this the hard way
  • Sealing the dough tightly is crucial or caramel will leak and create a sticky mess on your pan
  • If some caramel escapes anyway, dont panic—it just creates extra crispy bits everyone will fight over
03 -
  • Chill your apples in the freezer for 10 minutes before cooking—they hold their texture better
  • Use an ice cream scoop to portion the filling evenly across all 12 bombs
  • If dough feels too sticky, dust your hands lightly with flour before sealing

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