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Caramel Apple Pie Bombs

Irresistible Caramel Apple Pie Bombs for Cozy Fall Evenings

These Caramel Apple Pie Bombs combine warm apples, gooey caramel, and a flaky biscuit exterior into delightful bite-sized treats perfect for sharing during fall gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 12 bombs
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups tart apples, finely chopped Granny Smith or Honeycrisp recommended
  • 1/4 cup brown sugar Provides essential sweetness
  • 1 teaspoon ground cinnamon Enhances classic apple pie flavor
  • a pinch salt Balances sweetness
  • 2 tablespoons unsalted butter For sautéing apples
For the Bombs
  • 1 can refrigerated biscuit dough Fluffy base
  • 12 pieces caramel candy Indulgent center
For the Topping
  • 2 tablespoons melted butter For brushing tops
  • to taste cinnamon sugar Optional for extra sweetness

Equipment

  • Skillet
  • Baking Dish
  • Measuring Cups
  • Measuring Spoons
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and grease a baking dish.
  2. Melt 2 tbsp butter in skillet, add apples, brown sugar, cinnamon, and salt. Sauté for 5 minutes.
  3. Remove from heat and cool the filling for about 5 minutes.
  4. Open the biscuit dough and flatten each biscuit to about 4 inches in diameter.
  5. Spoon 1 tbsp apple filling onto each biscuit and place a piece of caramel on top. Seal tightly.
  6. Place bombs seam-side down in baking dish and brush with melted butter. Sprinkle with cinnamon sugar if desired.
  7. Bake for 30-35 minutes until golden brown on top.
  8. Remove from oven, cool slightly, and serve warm with vanilla ice cream.

Nutrition

Serving: 1bombCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. They freeze well for up to 1 month.

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