Mouthwatering Caramel Apple Pie Bombs

I was probably 35 before I realized you could make apple pie without rolling out dough and crimping edges for an hour. My mom was a traditional baker, and every fall she’d spend her whole Saturday making pies from scratch. When I tried to copy her, mine always came out lopsided with soggy bottoms.

That’s because traditional apple pie takes real skill—getting the crust just right, preventing the filling from bubbling over, timing everything perfectly. These caramel apple pie bombs, on the other hand, give you all that warm apple pie flavor in bite-sized packages that take about 20 minutes to make. For busy parents like me, they’re a game-changer.

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What Kind of Apples Should I Use?

For these caramel apple pie bombs, you’ll want to pick apples that hold their shape well when cooked and won’t turn to mush. Granny Smith apples are a classic choice because they’re tart and firm, which balances nicely with the sweet caramel. Honeycrisp and Braeburn apples also work great since they stay crisp and have a good sweet-tart flavor. Since you’re chopping the apples finely for this recipe, avoid softer varieties like Red Delicious or McIntosh, as they tend to break down too much during baking. Whatever apples you choose, make sure to dice them small and evenly so they cook through properly inside the biscuit dough.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Refrigerated biscuit dough: If you can’t find biscuit dough, crescent roll dough works great too – just pinch the seams together before wrapping. You could even use pizza dough cut into squares, though you’ll need to roll it thinner.
• Caramel candies: Soft caramel squares are ideal, but you can use caramel bits or even a spoonful of thick caramel sauce. If using sauce, make sure it’s thick enough that it won’t leak out during baking.
• Apples: Any baking apple works here – Granny Smith, Honeycrisp, or Gala are all good choices. You can also use canned apple pie filling (about 1/2 cup) if you’re short on time, just drain off excess liquid.
• Brown sugar: White sugar mixed with a pinch of molasses works in a pinch, or you can use coconut sugar for a slightly different flavor.
• Ground cinnamon: Apple pie spice or pumpkin pie spice can replace the cinnamon for a more complex flavor, or stick with just cinnamon if that’s what you have.

Watch Out for These Mistakes While Baking

The biggest mistake when making caramel apple pie bombs is not sealing the dough properly around the filling, which can cause the caramel to leak out during baking and create a sticky mess in your pan.

Make sure to pinch the seams tightly and place the bombs seam-side down on your baking sheet to prevent any filling from escaping.

Another common error is overfilling each biscuit – stick to about a tablespoon of apple mixture and one caramel candy per bomb, as too much filling will make them impossible to seal and they’ll burst open in the oven.

Don’t skip draining excess moisture from your chopped apples by patting them dry with paper towels, since wet apples can make the dough soggy and prevent proper browning.

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What to Serve With Caramel Apple Pie Bombs?

These little caramel apple pie bombs are perfect on their own, but they’re even better with a scoop of vanilla ice cream on the side for that classic apple pie experience. A drizzle of extra caramel sauce or even some whipped cream makes them feel like a special dessert. I love serving them warm with a cup of coffee or hot cider, especially during fall when the cinnamon and apple flavors really hit the spot. They also make a great addition to a dessert spread alongside other treats like cookies or brownies.

Storage Instructions

Keep Fresh: These caramel apple pie bombs are best enjoyed warm and fresh from the oven, but you can store leftovers in an airtight container at room temperature for up to 2 days. The biscuit dough will stay soft, though they won’t be quite as fluffy as when they’re fresh.

Freeze: You can freeze these treats for up to 1 month in a freezer-safe container with parchment paper between layers. They’re great to have on hand when you want a quick dessert! Just make sure they’re completely cooled before freezing.

Warm Up: To bring back that fresh-baked taste, pop them in a 350°F oven for about 5-8 minutes, or microwave for 15-20 seconds. If they’re frozen, let them thaw for about 10 minutes first, then warm them up. The caramel center gets nice and gooey again!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 18-22 g
• Fat: 56-65 g
• Carbohydrates: 295-315 g

Ingredients

For the apple filling:

• 2 apples, peeled and finely chopped
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• Pinch of salt
• 1 tbsp unsalted butter

For assembly:

• 1 can (16.3 oz) refrigerated biscuit dough
• 8 pieces caramel candy
• 2 tbsp butter, melted
• Cinnamon sugar (optional)

Step 1: Prepare and Cook the Apple Filling

• 2 apples, peeled and finely chopped
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• pinch of salt
• 1 tbsp unsalted butter

Preheat the oven to 350°F (175°C) and grease a medium baking dish with cooking spray.

In a medium skillet over medium-high heat, melt 1 tablespoon of unsalted butter.

Add the peeled and finely chopped apples, brown sugar, ground cinnamon, and a pinch of salt.

Cook, stirring occasionally, until the apples are tender and the mixture is bubbling, about 5 minutes.

Once cooked, set the apple filling aside to let it cool slightly.

Step 2: Prepare the Biscuit Dough

• 1 can (16.3 oz) refrigerated biscuit dough

Remove the refrigerated biscuit dough from the can and separate the biscuits.

Slightly stretch each biscuit, then flatten each one using your fingers, a rolling pin, or a tortilla press until you have an even, thin round.

Flattening the biscuits helps them hold more filling and ensures the dough surrounds it nicely.

I like to gently press with my fingers to avoid tearing the dough.

Step 3: Fill and Seal the Dough Bombs

• apple pie filling (from Step 1)
• 8 pieces caramel candy
• flattened biscuit dough (from Step 2)

Spoon about 1 tablespoon of the prepared apple filling (from Step 1) into the center of each flattened biscuit.

Place one piece of caramel candy on top of the apple filling.

Carefully bring the edges of the dough up around the filling and pinch tightly to seal it completely.

Once sealed, gently roll each filled biscuit into a ball shape.

Step 4: Arrange and Top the Dough Balls

• 2 tbsp butter, melted
• cinnamon sugar (optional)

Place each filled dough ball seam side down into the prepared, greased baking dish.

Brush the tops of the dough balls with melted butter to help them bake to a golden color.

Optionally, sprinkle cinnamon sugar over the tops of the dough balls before baking.

For extra aroma and flavor, I always like to add a generous sprinkle of cinnamon sugar here.

Step 5: Bake and Serve

Transfer the baking dish to the preheated oven and bake for 30 to 35 minutes, or until the dough balls are golden brown.

Remove from the oven and carefully transfer the caramel apple pie bombs to a serving platter.

Serve warm.

For an indulgent finish, try serving them with caramel sauce or a scoop of vanilla ice cream.

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Mouthwatering Caramel Apple Pie Bombs

Delicious Mouthwatering Caramel Apple Pie Bombs recipe with step-by-step instructions.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 34 minutes mins

Total Time 50 minutes mins

Servings 4

Calories 1775 kcal

Ingredients

  

For the apple filling:

• 2 apples, peeled and finely chopped
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• pinch of salt
• 1 tbsp unsalted butter

For assembly:

• 1 can (16.3 oz) refrigerated biscuit dough
• 8 pieces caramel candy
• 2 tbsp butter, melted
• cinnamon sugar (optional)

Instructions

 

• Preheat the oven to 350°F (175°C) and grease a medium baking dish with cooking spray. In a medium skillet over medium-high heat, melt 1 tablespoon of unsalted butter. Add the peeled and finely chopped apples, brown sugar, ground cinnamon, and a pinch of salt. Cook, stirring occasionally, until the apples are tender and the mixture is bubbling, about 5 minutes. Once cooked, set the apple filling aside to let it cool slightly.
• Remove the refrigerated biscuit dough from the can and separate the biscuits. Slightly stretch each biscuit, then flatten each one using your fingers, a rolling pin, or a tortilla press until you have an even, thin round. Flattening the biscuits helps them hold more filling and ensures the dough surrounds it nicely. I like to gently press with my fingers to avoid tearing the dough.
• Spoon about 1 tablespoon of the prepared apple filling (from Step 1) into the center of each flattened biscuit. Place one piece of caramel candy on top of the apple filling. Carefully bring the edges of the dough up around the filling and pinch tightly to seal it completely. Once sealed, gently roll each filled biscuit into a ball shape.
• Place each filled dough ball seam side down into the prepared, greased baking dish. Brush the tops of the dough balls with melted butter to help them bake to a golden color. Optionally, sprinkle cinnamon sugar over the tops of the dough balls before baking. For extra aroma and flavor, I always like to add a generous sprinkle of cinnamon sugar here.
• Transfer the baking dish to the preheated oven and bake for 30 to 35 minutes, or until the dough balls are golden brown. Remove from the oven and carefully transfer the caramel apple pie bombs to a serving platter. Serve warm. For an indulgent finish, try serving them with caramel sauce or a scoop of vanilla ice cream.