Caramel Apple Pie Bombs (Printable)

Fluffy biscuit balls stuffed with cinnamon apples and melting caramel, coated in buttery cinnamon sugar.

# What You’ll Need:

→ Apple Filling

01 - 2 medium apples, 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

→ Dough

07 - 1 can (16 oz) refrigerated biscuit dough

→ Coating

08 - 3 tablespoons unsalted butter, melted
09 - 1/3 cup granulated sugar
10 - 1 teaspoon ground cinnamon

# Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a small skillet over medium heat, melt 2 tablespoons butter. Add diced apples, brown sugar, cinnamon and salt. Cook for 4-5 minutes until apples are tender and caramelized. Remove from heat and cool slightly.
03 - Separate biscuit dough into individual pieces. Flatten each into a 4-inch circle.
04 - Place about 1 tablespoon apple filling and 1 caramel candy in center of each dough circle.
05 - Gather edges of dough around filling, pinching firmly to seal into a ball. Place seam-side down on baking sheet.
06 - Brush each pie bomb with melted butter.
07 - Combine sugar and cinnamon in small bowl. Sprinkle generously over pie bombs.
08 - Bake for 15-20 minutes until golden brown and puffed.
09 - Let cool slightly before serving. Filling will be very hot.

# Expert Advice:

01 -
  • They come together in under 40 minutes but taste like you spent all afternoon making something special
  • The combination of spiced warm apples and gooey caramel center is basically impossible to resist
  • Perfect for when you need to bring something to a gathering but don't want to show up empty handed
02 -
  • Sealing the dough properly is absolutely essential or you'll have caramel leaking everywhere and a sad empty center
  • These are at their absolute best served within an hour of baking while that caramel is still molten
  • The apple filling needs to cool slightly before wrapping or it'll make your dough too soft to work with
03 -
  • Work quickly with the dough once it's out of the can because it becomes harder to shape as it comes to room temperature
  • Keep an eye on them during the last few minutes of baking since caramel can go from perfectly golden to burnt surprisingly fast

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