Description
These Caramel Apple Pie Bombs are a mouthwatering treat bursting with cinnamon-spiced apple filling and gooey caramel. Wrapped in golden, flaky dough and coated in a buttery cinnamon-sugar mixture, they’re the perfect handheld dessert for fall gatherings, holidays, or any time you crave a sweet apple pie twist.
Ingredients
Units
Scale
For the Filling:
- 2 medium apples (Granny Smith or Honeycrisp), peeled and diced
- 2 tbsp unsalted butter
- 2 tbsp granulated sugar
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tsp cornstarch
- 1 tbsp water
- 8 caramel candies or soft caramel squares
For the Dough:
- 1 can (16 oz) refrigerated biscuit dough (8 biscuits)
For the Coating:
- 4 tbsp unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prepare the Apple Filling:
- In a medium saucepan, melt butter over medium heat. Add diced apples, granulated sugar, brown sugar, and cinnamon. Stir and cook until the apples soften, about 5-7 minutes.
- Mix cornstarch with water in a small bowl to create a slurry. Add it to the apples and cook for another 1-2 minutes until the mixture thickens. Remove from heat and let cool.
- Preheat Oven and Prepare Baking Sheet:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease it lightly.
- Assemble the Bombs:
- Flatten each biscuit into a 4-inch circle. Spoon about 1-2 tablespoons of the cooled apple filling into the center of each dough circle. Add one caramel candy on top of the apple filling.
- Pull the edges of the dough up and around the filling, pinching to seal completely. Place the dough balls seam-side down on the prepared baking sheet.
- Bake:
- Bake in the preheated oven for 12-15 minutes, or until golden brown.
- Coat the Bombs:
- While the bombs are baking, mix granulated sugar and cinnamon in a shallow bowl.
- Once baked, brush each bomb with melted butter and roll them in the cinnamon-sugar mixture until fully coated.
- Serve:
- Serve warm for a gooey caramel center. Optional: drizzle with caramel sauce or add a dollop of whipped cream.
Notes
- If using homemade biscuit dough, ensure it’s soft and pliable for easy wrapping.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Reheat in the microwave for 15-20 seconds.