Description
Delight in these Mouthwatering Caramel Apple Pie Bombs featuring tender, cinnamon-spiced apples wrapped in flaky biscuit dough, filled with gooey caramel, and baked to golden perfection. A perfect handheld dessert for fall or any time you crave a sweet, comforting treat.
Ingredients
Scale
Apple Filling
- 2 apples, peeled and finely chopped
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- Pinch of salt
- 1 tbsp unsalted butter
Dough & Assembly
- 1 can (16.3 oz) refrigerated biscuit dough
- 8 pieces caramel candy
- 2 tbsp butter, melted
- Cinnamon sugar (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking your pie bombs.
- Prepare Apple Mixture: In a mixing bowl, combine the finely chopped apples, brown sugar, ground cinnamon, and a pinch of salt, stirring to evenly coat the apples with the spices and sugar.
- Cook Apples: Melt 1 tablespoon of unsalted butter in a skillet over medium heat. Add the apple mixture and cook, stirring occasionally, until the apples soften and become fragrant, about 5 minutes. Remove from heat and let cool slightly.
- Shape Dough: Roll out the refrigerated biscuit dough on a clean surface. Using a round cutter or the edge of a glass, cut the dough into circles wide enough to hold the filling.
- Fill Pie Bombs: Place a spoonful of the cooked apple mixture onto the center of each dough circle. Top each with one piece of caramel candy.
- Seal and Brush: Fold the dough over the filling to create a half-moon shape or a ball, pinch the edges firmly to seal in the filling, and then brush the tops with the melted butter. Optionally, sprinkle with cinnamon sugar for extra sweetness and crunch.
- Bake: Arrange the pie bombs on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes until they turn golden brown and the caramel inside melts beautifully.
Notes
- You can substitute caramel candies with caramel bits or caramel sauce wrapped tightly in dough, but be cautious to prevent leaks.
- For a crunchier top, sprinkle cinnamon sugar before baking.
- Use tart apple varieties like Granny Smith for a balance of sweet and tart flavors.
- Allow cooled pie bombs to rest briefly before serving to avoid burns from hot caramel.
