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.
Ingredients
- 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)
Instructions
- 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. Remove from heat and let cool slightly.
- Preheat 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 round.
- 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.
- Mix granulated sugar and cinnamon together in a small bowl.
- Brush each bomb with melted butter, then sprinkle generously with cinnamon sugar.
- Bake for 15–18 minutes, or until golden brown and puffed.
- Optional: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm apple pie bombs and let set for 5 minutes.
- 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