Caramel Apple Pie Bombs

If you love apple pie but don’t have time to roll out dough and bake for hours, this recipe is your shortcut to dessert perfection.
Each “bomb” is a soft biscuit dough pocket stuffed with apple pie filling and caramel, fried (or baked) until golden brown, then rolled in warm cinnamon sugar.

They’re crispy on the outside, gooey inside, and taste just like fall — perfect for holidays, cozy weekends, or anytime you crave something sweet and nostalgic.

Ingredients

For the Filling:

1 cup apple pie filling, chopped into small pieces
8–10 soft caramels (or caramel bits)

For the Dough:

1 can (8-count) refrigerated biscuits (like Pillsbury Grands or similar)

For Frying & Coating:

½ cup granulated sugar
1 tablespoon ground cinnamon
Oil for frying (vegetable or canola oil)
Optional: Melted butter (for baking version)

Instructions

Step 1: Prep the Filling

Open your apple pie filling and chop the apples into smaller chunks — this helps them fit better inside the dough balls.
Unwrap the caramels and set them aside.

Step 2: Flatten the Biscuits

Separate the biscuit dough into individual pieces.
Using your hands or a rolling pin, flatten each biscuit into a small circle (about 4 inches across).

Step 3: Fill and Seal

Place 1 tablespoon of chopped apple pie filling in the center of each dough circle.
Add half or one caramel on top of the apples.
Carefully bring the edges of the dough up around the filling and pinch to seal tightly, forming a smooth ball.
Make sure they’re fully sealed — otherwise, the filling may leak while cooking!

Step 4: Heat the Oil

In a deep skillet or saucepan, heat 2–3 inches of oil to about 350°F (175°C).
(You can test by dropping in a small piece of dough — if it sizzles and floats, it’s ready!)

Step 5: Fry the Bombs

Gently place 2–3 bombs in the hot oil at a time.
Fry for 1–2 minutes per side, turning until golden brown and puffed.
Remove with a slotted spoon and place on paper towels to drain excess oil.

Step 6: Make the Cinnamon Sugar

In a shallow bowl, mix ½ cup sugar and 1 tablespoon cinnamon together.

Step 7: Coat the Bombs

While still warm, roll each fried apple bomb in the cinnamon-sugar mixture until fully coated.
Serve immediately for the ultimate gooey center.

Baking Option (No Frying)

If you prefer to bake instead of fry:

Preheat oven to 375°F (190°C).
Place the sealed bombs on a parchment-lined baking sheet.
Brush with melted butter and bake for 13–16 minutes, or until golden brown.
Roll them in cinnamon sugar while still warm
They won’t be quite as crispy as fried ones, but still absolutely delicious!

Serving Ideas

Serve warm with vanilla ice cream or whipped cream.
Drizzle with caramel sauce for extra decadence.
Enjoy as a sweet brunch treat, party dessert, or late-night indulgence.

Pro Tips

For the best gooey center, use soft, chewy caramels (not hard ones).
Make sure to seal the dough tightly — press and pinch firmly.
If using homemade apple pie filling, make sure it’s thick and not too watery.
You can reheat leftovers in the air fryer or oven to bring back the crispiness.

Storage & Reheating

Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Warm in an air fryer or oven at 350°F for 5 minutes.
Freeze: Freeze before frying/baking, then thaw in the fridge and cook fresh when ready.

Final Thoughts

These Caramel Apple Pie Bombs are everything you love about a classic apple pie — but easier, faster, and way more fun to eat.
Each bite bursts with buttery biscuit dough, warm cinnamon-spiced apples, and creamy melted caramel.

They’re the perfect cozy dessert for any season — and once you make them, you’ll understand why everyone’s obsessed!