Caramel Apple Pie Bombs (Printable Version)
Fluffy biscuit pockets stuffed with caramelized apples and melting caramel candies, coated in cinnamon sugar.
# Ingredient List:
→ Apple Filling
01 - 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp recommended)
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons brown sugar, packed
04 - 1 teaspoon ground cinnamon
05 - 1 pinch salt
06 - 12 soft caramel candies, unwrapped
→ Dough
07 - 1 can (16 oz) refrigerated biscuit dough (8 large biscuits or 12 small)
→ Coating
08 - 3 tablespoons unsalted butter, melted
09 - 1/3 cup granulated sugar
10 - 1 teaspoon ground cinnamon
# Directions:
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, stirring occasionally, until apples are tender and caramelized. Remove from heat and let cool slightly.
03 - Separate biscuit dough into individual pieces. Flatten each piece into a 4-inch circle using your hands or a rolling pin.
04 - Place approximately 1 tablespoon of 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 firmly to seal completely and form a ball shape. Place seam-side down on the prepared baking sheet.
06 - Brush each pie bomb generously with melted butter using a pastry brush.
07 - Combine granulated sugar and cinnamon in a small bowl. Sprinkle the mixture evenly over all pie bombs, coating completely.
08 - Bake for 15-20 minutes until golden brown and puffed. The tops should be lightly browned and the dough fully cooked.
09 - Let cool on the baking sheet for 5-10 minutes before serving. The caramel filling will be extremely hot immediately after baking.
# Expert Tips:
01 -
- They come together in under 40 minutes with ingredients you probably already have
- The combination of tender dough, spiced apples, and molten caramel is irresistible
02 -
- Make sure to seal the dough really well or caramel will leak out during baking
- Cooling for just 5 minutes is the sweet spot between hot caramel and warm, tender dough
03 -
- Chop your apples into small, even pieces so they cook evenly and fit inside the dough
- Use unwrapped caramels and keep them cool until filling to prevent sticky situations