Apple Pie Bombs Recipe – Easy Homemade Fall Dessert Treat

The first time I pulled a batch of apple pie bombs out of the oven, the kitchen smelled like a crisp autumn afternoon at my grandmother’s house. Buttery pastry, warm cinnamon, and gooey apples—honestly, it’s the kind of aroma that could stop anyone in their tracks. You know those desserts that make people wander in from the backyard just to see what’s cooking? That’s what you get with these apple pie bombs.

So, why apple pie bombs? Well, during fall, I’m always craving something that feels like a warm hug (especially when the weather does that moody flip-flop). I stumbled upon this idea while trying to use up leftover pie filling—turns out, wrapping apple goodness inside biscuit dough creates a treat that’s part pie, part donut, and all comfort food. My kids call them “apple pillows,” and honestly, they nail it. These little pockets are soft, sweet, and the perfect size for grabbing with chilly fingers after a day in the pumpkin patch.

If you love traditional apple pie but want something easier and way more fun to eat, this apple pie bombs recipe is for you. They’re perfect for busy families, potlucks, or just a cozy night in when you’re craving that classic fall flavor without all the fuss. I’ve tested this recipe at least a dozen times, tweaking every step until it’s foolproof. (And if you’re like me, you’ll appreciate that the cleanup is a breeze—because let’s face it, nobody wants to scrub pie pans all night.)

Whether you’re a seasoned home baker or just someone looking for a new way to celebrate apple season, these apple pie bombs are about to become your go-to dessert. Trust me, once you try them, you’ll wonder where they’ve been all your life.

Why You’ll Love This Apple Pie Bombs Recipe

After making these irresistible apple pie bombs for family gatherings, bake sales, and even a couple of late-night snacks, I can honestly say they’re more than just another fall dessert. Here’s what makes them stand out:

• Quick & Easy: Ready in under 30 minutes—no rolling out pie crust or complicated layering. Perfect for last-minute guests or sudden cravings.
• Simple Ingredients: You probably have everything you need in your pantry or fridge. No need to hunt down fancy pastry flour or obscure spices.
• Perfect for Fall: These apple pie bombs are the ultimate autumn treat—great for Halloween parties, Thanksgiving dessert tables, or just cozying up with a mug of cider.
• Crowd-Pleaser: Kids love the gooey center, adults love the nostalgic flavor. Every time I bring these to a gathering, they disappear before I can grab seconds.
• Unbelievably Delicious: The combo of buttery dough, cinnamon apples, and sweet glaze is pure comfort food. It’s the kind of dessert that makes you close your eyes after the first bite.

What makes this apple pie bombs recipe different? I blend the apple filling with just the right amount of cinnamon and brown sugar, then wrap it in biscuit dough for a soft, tender bite. A quick bake, a drizzle of glaze, and you’ve got something special—something that honestly feels homemade, even if you use store-bought dough.

These aren’t your average apple treats. They’re faster than pie, easier than turnovers, and—let’s be real—more fun to eat. You can make a batch for brunch, stash them for afternoon snacks, or serve them as dessert at your next fall party. Trust me, they’ll steal the show.

For anyone who loves classic apple pie but wants a twist, these apple pie bombs deliver all the flavor and nostalgia—plus a little extra warmth for those chilly autumn nights.

Ingredients Needed

This apple pie bombs recipe is all about simple, wholesome ingredients that come together for bold fall flavor. Most of these are pantry staples, and you can swap in alternatives if you’ve got dietary needs or want to mix things up.

• For the Filling:
  • 2 large apples, peeled, cored, and diced (Granny Smith or Honeycrisp work best for tartness)
  • 2 tablespoons brown sugar (adds caramel flavor)
  • 1 teaspoon ground cinnamon (classic apple pie spice)
  • 1 tablespoon unsalted butter (for sautéing the apples)
  • 1/2 teaspoon lemon juice (brightens up the filling)
  • Pinch of salt (balances sweetness)
• For the Dough:
  • 1 can (16 oz / 450 g) refrigerated biscuit dough (or use homemade biscuit dough)

  Note: I usually use Pillsbury Grands, but any brand works. For homemade, use your favorite recipe—just make sure it’s soft and pillowy.

• For the Topping:
  • 2 tablespoons melted butter (for brushing the tops)
  • 1/4 cup granulated sugar (for sprinkling)
  • 1/2 teaspoon ground cinnamon (extra flavor boost)
• For the Glaze (Optional):
  • 1/2 cup powdered sugar (60 g)
  • 1–2 tablespoons milk (or dairy-free milk)
  • 1/4 teaspoon vanilla extract

  Optional: Add a tiny pinch of cinnamon to the glaze for more spice.

Ingredient Tips:

• Apples: Firm, tart apples hold up best. You can swap in pears or use canned apple pie filling in a pinch (just reduce the added sugar).
• Dough: For gluten-free, use gluten-free biscuit dough—I’ve had good luck with brands like Bisquick GF mix.
• Butter: If you’re dairy-free, substitute plant-based butter. Coconut oil works, but it gives a different flavor.
• Spices: Want more warmth? Add a pinch of nutmeg or allspice to the apple filling.

Honestly, don’t stress if you’re missing an ingredient—this recipe forgives a lot. (I’ve thrown in leftover pie spice, swapped sugars, and it’s always tasty.)

Equipment Needed

• Baking Sheet: Standard size works for a dozen bombs. Line it with parchment paper for easy cleanup.
• Small Skillet: For sautéing the apple filling. Nonstick pans are easiest.
• Mixing Bowls: One for apples, one for glaze (if using).
• Pastry Brush: For buttering the tops. If you don’t have one, just drizzle with a spoon.
• Knife & Cutting Board: For dicing apples.
• Measuring Spoons and Cups: Precision helps, but I’ve eyeballed the cinnamon more than once!
• Parchment Paper: Keeps the bombs from sticking and makes cleanup a breeze.

Personal Experience: I’ve baked these apple pie bombs on everything from vintage cookie sheets (hello, grandma’s kitchen) to silicone mats. If you don’t have parchment, a well-greased pan works fine. Pastry brushes are great, but fingers work in a pinch—just wash up first!

Maintenance Tips: If you use nonstick pans, avoid metal utensils to keep the coating safe. For budget-friendly options, basic aluminum pans work; just check for warping over time. If your baking sheet is old and warped, rotate it halfway through baking for even browning.

Preparation Method

1. Prep the Filling (5 minutes):
   • In a small skillet over medium heat, melt 1 tablespoon butter. Add diced apples, brown sugar, cinnamon, lemon juice, and a pinch of salt.
   • Cook, stirring often, until apples are soft but not mushy—about 4–5 minutes. The mixture should smell sweet and spicy, with apples just fork-tender. (If the apples start browning too much, lower the heat.)
   • Remove from heat and let cool slightly.
2. Prepare the Dough (5 minutes):
   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
   • Open biscuit dough and separate into individual pieces. Flatten each biscuit into a 4-inch (10 cm) round with your hands or the bottom of a glass.

   Tip: If dough sticks, sprinkle a little flour on your hands or the surface.

3. Fill the Bombs (5 minutes):
   • Spoon about 1 tablespoon of apple filling into the center of each dough round. Don’t overstuff—otherwise, they’ll burst in the oven (been there, done that).
   • Gather the edges of the dough and pinch closed, forming a tight ball. Place seam-side down on prepared baking sheet.

   Note: If edges don’t stick, dab with a little water and press gently.

4. Top and Bake (15 minutes):
   • Mix granulated sugar and cinnamon together in a small bowl.
   • Brush each bomb with melted butter, then sprinkle generously with cinnamon sugar.
   • Bake 15–18 minutes, or until golden brown and slightly puffed. The kitchen should smell like a fall festival!

   Warning: Some filling might leak out. That’s normal—and those crispy bits are delicious.

5. Glaze (Optional, 3 minutes):
   • Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm apple pie bombs.
   • Let glaze set for 5 minutes before serving.
6. Serve:
   • Transfer apple pie bombs to a wire rack or serving plate. Serve warm for best flavor.

Troubleshooting:

• Dough won’t seal? Moisten edges with water and pinch tightly.
• Bombs burst open? Use less filling next time or chill dough before baking.
• Too much browning? Rotate pan halfway through baking.

Personal Tips: For quick prep, chop apples ahead and store in lemon water in the fridge. If you’re making a big batch, bake in two trays and swap their positions halfway through. These apple pie bombs are pretty forgiving, so don’t panic if they aren’t perfectly round—rustic is part of the charm!

Cooking Tips & Techniques

After countless batches of apple pie bombs, I’ve picked up a few tricks that make them even better (and fix those pesky issues that pop up):

• Chill the Filling: If your kitchen is warm, let the apple filling cool completely before stuffing the dough. Warm filling can make the dough slippery and hard to seal.
• Don’t Overfill: I know it’s tempting to pack in as much apple as possible, but resist! Too much filling will burst out and burn on the pan. Aim for about 1 tablespoon per bomb.
• Crispy vs. Soft: For crisper bottoms, bake on the lower oven rack. If you want soft, pillowy bombs, stick to the middle.
• Even Cooking: Space bombs at least 2 inches (5 cm) apart—crowding leads to uneven baking.
• Multitasking: While the bombs bake, whip up the glaze or prep a batch of whipped cream. Trust me, having everything ready makes serving a breeze.
• Common Mistakes: Don’t forget the parchment paper—apple filling can ooze and stick (I learned the hard way). And always check that dough seams are sealed, or you’ll get a mess.
• Personal Failures: My first batch exploded in the oven because I didn’t pinch the edges tight enough. Now, I give each bomb a gentle twist after sealing for security.

Consistency is key: Use the same size apples and dough rounds for even baking. After making these a dozen times, I can promise—if you go slow on sealing and keep the filling cool, you’ll get perfect apple pie bombs every time.

Variations & Adaptations

The beauty of apple pie bombs? You can customize them for almost any taste or dietary need. Here are my favorite twists:

• Gluten-Free: Use gluten-free biscuit dough. The texture’s a little different—slightly chewier—but still delicious. I’ve made these for friends with celiac, and they rave about them.
• Vegan: Swap out dairy butter for plant-based margarine and use a vegan dough (try the Pillsbury “Simply” line or make your own). Use almond or oat milk for the glaze.
• Seasonal Add-Ins: In winter, add dried cranberries or chopped walnuts to the apple filling for extra crunch. In summer, swap apples for peaches or mixed berries.
• Spice Level: Want more warmth? Toss in a pinch of ground ginger or cardamom with the cinnamon.
• Cooking Methods: For a “fried” version, air-fry the bombs at 350°F (175°C) for 10–12 minutes. The outside gets extra crispy!
• Nut Allergies: Leave out nut additions and always check your dough ingredients for hidden allergens.

Personal Favorite: I love adding a spoonful of caramel sauce inside each bomb before sealing. It turns into a gooey, decadent treat—just watch out for hot caramel when biting in!

Serving & Storage Suggestions

Apple pie bombs are best served warm, fresh from the oven. The filling is gooey, the crust is golden, and the glaze (if you use it) melts into every bite.

• Serving: Arrange on a pretty plate with a dusting of extra cinnamon sugar. Pair with vanilla ice cream or a dollop of whipped cream—especially good for dessert. For brunch, serve with hot coffee or spiced tea.
• Storage: Cool leftovers completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days.
• Freezing: Freeze baked bombs in a zip-top bag for up to 2 months. Thaw at room temp, then reheat in the oven at 350°F (175°C) for 5–7 minutes.
• Reheating: Warm in the microwave for 15–20 seconds, or bake briefly to restore crispiness. Glaze after reheating if possible.
• Flavor Notes: The cinnamon and apple flavors deepen overnight, so leftovers are even tastier the next day. (Honestly, they make a great grab-and-go breakfast!)

Nutritional Information & Benefits

Health Benefits: Apples are packed with fiber and vitamin C, making these bombs a sweet treat with a little nutritional boost. Cinnamon supports blood sugar balance, and you can cut back on sugar or use alternative sweeteners for a lighter dessert.

Dietary Considerations: With the right dough, these can be gluten-free, vegan, or nut-free. Always check labels if you have allergies. If you’re watching carbs, swap biscuit dough for low-carb alternatives (like almond flour dough).

Wellness Perspective: I love that these apple pie bombs satisfy a dessert craving while sneaking in real fruit and warm spices. They’re a little treat that fits into a balanced lifestyle—just enjoy in moderation!

Conclusion

If you’re looking for that perfect fall dessert, this apple pie bombs recipe is absolutely worth a try. It’s easy, comforting, and packs all the flavor of classic pie in a fun, portable package. Whether you’re a busy parent, a baking newbie, or just someone who loves apples and cinnamon, you’ll find yourself making these again and again.

Don’t be afraid to mix up the ingredients or add your own twist—these bombs are forgiving and practically beg for personalization. My family keeps asking for new versions, so I’m always experimenting.

Honestly, I love this recipe because it brings everyone together. There’s something special about sharing warm apple treats on a cool day. If you give these apple pie bombs a go, let me know how they turn out! Drop a comment below, share your tweaks, or tag me with your creations. Happy baking—and enjoy every bite!

FAQs about Apple Pie Bombs Recipe

Can I use canned apple pie filling instead of fresh apples?

Absolutely! Just chop it up a bit and reduce the added sugar in the recipe, since canned filling is usually pretty sweet.

Can I make apple pie bombs ahead of time?

Yes, you can prep and fill the dough, then refrigerate for up to 24 hours before baking. Bake fresh for best results.

What apples work best in apple pie bombs?

Granny Smith and Honeycrisp are my favorites—they hold their shape and give a nice balance of tart and sweet.

How do I keep the filling from leaking out?

Don’t overfill, and make sure the dough edges are tightly sealed. If you’re still getting leaks, chill the bombs before baking.

Can I freeze apple pie bombs?

Definitely! Freeze baked bombs in a zip-top bag for up to two months. Reheat in the oven for best texture.

Apple Pie Bombs Recipe – Easy Homemade Fall Dessert Treat

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• Author: Isabella Russo
• Total Time: 30 minutes
• Yield: 12 bombs 1x

Print Recipe

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Description

These apple pie bombs are a quick and easy fall dessert featuring gooey cinnamon apples wrapped in buttery biscuit dough, baked until golden, and optionally drizzled with sweet glaze. Perfect for busy families, potlucks, or cozy nights in, they deliver all the flavor of classic apple pie in a fun, portable package.

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Ingredients

Scale 1x2x3x

• 2 large apples, peeled, cored, and diced (Granny Smith or Honeycrisp recommended)
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon unsalted butter
• 1/2 teaspoon lemon juice
• Pinch of salt
• 1 can (16 oz) refrigerated biscuit dough (or homemade biscuit dough)
• 2 tablespoons melted butter (for brushing tops)
• 1/4 cup granulated sugar (for sprinkling)
• 1/2 teaspoon ground cinnamon (for topping)
• 1/2 cup powdered sugar (optional glaze)
• 1–2 tablespoons milk (or dairy-free milk, optional glaze)
• 1/4 teaspoon vanilla extract (optional glaze)

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Instructions

1. In a small skillet over medium heat, melt 1 tablespoon butter. Add diced apples, brown sugar, cinnamon, lemon juice, and a pinch of salt.
2. Cook, stirring often, until apples are soft but not mushy—about 4–5 minutes. Remove from heat and let cool slightly.
3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. Open biscuit dough and separate into individual pieces. Flatten each biscuit into a 4-inch round.
5. Spoon about 1 tablespoon of apple filling into the center of each dough round. Gather the edges and pinch closed to form a ball. Place seam-side down on the baking sheet.
6. Mix granulated sugar and cinnamon together in a small bowl.
7. Brush each bomb with melted butter, then sprinkle generously with cinnamon sugar.
8. Bake for 15–18 minutes, or until golden brown and puffed.
9. Optional: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm apple pie bombs and let set for 5 minutes.
10. Transfer bombs to a wire rack or serving plate. Serve warm.

Notes

For gluten-free, use gluten-free biscuit dough. Vegan options include plant-based butter and dairy-free milk. Don’t overfill bombs to prevent bursting. Chill filling before stuffing if kitchen is warm. For crispier bottoms, bake on the lower oven rack. Store leftovers in an airtight container for up to 2 days at room temperature or 5 days refrigerated. Freeze for up to 2 months and reheat in oven. Add caramel sauce or nuts for variation.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 bomb
• Calories: 160
• Sugar: 12
• Sodium: 320
• Fat: 6
• Saturated Fat: 3
• Carbohydrates: 26
• Fiber: 2
• Protein: 2

Keywords: apple pie bombs, fall dessert, easy apple recipe, cinnamon apple, biscuit dough, portable pie, autumn treat, quick dessert, kid-friendly, potluck dessert