Caramel Apple Pie Bombs (Print Version)

Flaky biscuits filled with cinnamon apples and soft caramel, baked to golden perfection

# What You'll Need:

→ For the Filling

01 - 2 medium apples (Granny Smith or Honeycrisp), 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

→ For the Dough

07 - 1 can (16 oz) refrigerated biscuit dough (8 large biscuits or 12 small)

→ For 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 tender and caramelized. Let cool slightly.
03 - Separate biscuit dough into individual pieces. Flatten each into a 4-inch circle.
04 - Place about 1 tablespoon of apple filling and 1 caramel candy in the center of each dough circle.
05 - Gather edges of dough around filling, pinching well to seal and form a ball. Place seam-side down on prepared baking sheet.
06 - Brush each pie bomb with melted butter.
07 - Combine sugar and cinnamon in a small bowl. Sprinkle generously over the pie bombs.
08 - Bake for 15–20 minutes until golden brown and puffed.
09 - Let cool slightly before serving, as caramel filling will be hot.

# Expert Tips:

01 -
  • The warm gooey caramel center surprises everyone who takes that first bite
  • They come together faster than you can preheat your oven
  • The golden biscuit outside gets perfectly crispy while staying tender inside
02 -
  • Sealing the dough edges thoroughly prevents the caramel from leaking out during baking
  • Cooling the apple filling before wrapping prevents the dough from becoming too soft to seal properly
03 -
  • Use a kitchen scale to weigh the dough portions for evenly sized pie bombs
  • Place the baking sheet in the refrigerator for 10 minutes before baking if the dough becomes too soft

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