Introduction

These Mouthwatering Caramel Apple Pie Bombs are a delightful twist on classic apple pie, combining tender apple filling and gooey caramel wrapped in a buttery biscuit dough. Perfect as a warm dessert or treat, they’re easy to make and sure to impress your family or guests.

A round pan holds nine close-packed golden brown rolls arranged in three rows, with the middle row containing three rolls and the outer rows each having three rolls touching each other. Each roll is round, puffy, and topped with a dusting of fine white sugar, which gives a slightly sparkly look. The tops show a baked smooth texture with soft, slightly darker patches. The pan edge looks metallic, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 apples, peeled and finely chopped
2 tbsp brown sugar
1 tsp ground cinnamon
Pinch of salt
1 tbsp unsalted butter
1 can (16.3 oz) refrigerated biscuit dough
8 pieces caramel candy
2 tbsp butter, melted
Cinnamon sugar (optional)

Instructions

Step 1: 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. Set aside to cool slightly.
Step 2: Remove the biscuit dough from the can and separate the biscuits. Slightly stretch each biscuit, then flatten each one with your fingers, a rolling pin, or a tortilla press into thin, even rounds. Be gentle to avoid tearing the dough.
Step 3: Spoon about 1 tablespoon of the apple filling into the center of each flattened biscuit. Place one piece of caramel candy on top of the filling. Carefully bring the edges of the dough up around the filling and pinch tightly to seal. Roll each sealed biscuit gently into a ball shape.
Step 4: Place the dough balls seam side down in the prepared baking dish. Brush the tops with melted butter and optionally sprinkle cinnamon sugar over them for extra flavor and aroma.
Step 5: Bake in the preheated oven for 30 to 35 minutes, until golden brown. Remove from the oven and transfer to a serving platter. Serve warm, optionally with caramel sauce or vanilla ice cream.

Tips & Variations

Use tart apples like Granny Smith for a tangier filling that balances the sweetness.
To make the filling more robust, try adding a splash of lemon juice or a dash of nutmeg.
For a richer crust, brush the dough balls with an egg wash instead of butter before baking.
Substitute caramel candies with caramel sauce for a gooier center, but reduce the quantity to prevent leaking.

Storage

Store leftover caramel apple pie bombs in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes or until warm. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

A white plate holds a messy stack of six golden brown, sugar-coated pillows with a rough texture on the outside. The pillow on the top is torn open, revealing a soft, fluffy inside that surrounds a warm filling of small, shiny light brown apple chunks with syrup in the center. In the background, there is a blurred white plate with more similar pillows and a bright green apple on a white marbled surface. The lighting shows the texture clearly and makes the filling look juicy and fresh. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh homemade pie crust instead of biscuit dough?

Yes, fresh pie crust can be used, but handle it carefully to prevent tearing. It may produce a flakier texture but requires more precise sealing to hold the filling.

What if I don’t have caramel candies?

If you don’t have caramel candies, you can use caramel sauce instead. Just add a small spoonful on top of the apple filling before sealing, but be cautious not to overfill to prevent leakage during baking.