Description
Caramel Apple Pie Bombs are a delightful and easy-to-make dessert featuring a crispy fried exterior encasing sweet apple pie filling and molten caramel centers. Coated in cinnamon sugar, these bite-sized treats capture the warm spices and rich flavors of classic apple pie in a fun, handheld form.
Ingredients
Scale
For the Bombs
- 7.5 ounces pre-made biscuit dough (avoid oversized varieties)
- 21 ounces apple pie filling (chunky and syrupy)
- 10 soft caramels, halved (e.g., Kraft or Werther’s Original)
- Vegetable oil (for deep frying; enough to fill saucepan halfway)
For the Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Optional Garnishes
- Caramel sundae topping (for drizzling)
- Extra ground cinnamon (for dusting)
- Finely chopped toasted pecans
- Flaky sea salt
Instructions
- Prep the Oil & Cinnamon Sugar: Fill a heavy-bottomed saucepan just over halfway with vegetable oil and set aside. In a separate heat-safe bowl, mix together granulated sugar and ground cinnamon to create the cinnamon sugar coating.
- Flatten the Dough: Open the biscuit dough tube and gently flatten each biscuit into a disk large enough to hold the filling comfortably. Use flour on the countertop if the dough sticks.
- Add the Filling: Place a tablespoon of apple pie filling into the center of each dough disk, then top with a halved caramel piece to ensure full melting during frying.
- Seal the Bombs: Carefully pinch the edges of the dough up and over the filling, sealing completely with no leaks. Roll the seam under so the bombs have a smooth round shape, helping contain the filling while frying.
- Fry to Golden Perfection: Heat oil over medium until it bubbles when a scrap of dough is dropped in. Fry the bombs in small batches, turning gently to brown evenly. Cook until golden, then remove with a slotted spoon.
- Roll in Cinnamon Sugar: Immediately drop each hot bomb into the cinnamon sugar mixture, rolling to coat all sides. The heat allows the sugar to stick and form a crisp, sweet crust.
- Serve (and Drizzle!): Best enjoyed warm with molten centers. Optionally, drizzle with caramel sundae topping right before serving. Serve alone or with ice cream, whipped cream, or a warm beverage for a complete dessert experience.
Notes
- Homemade apple pie filling may be used if thick enough to cling to the dough.
- Soft individually wrapped caramels melt best; always halve before using.
- A deep fryer is not required; a heavy saucepan and slotted spoon work well.
- You may bake the bombs at 375°F for 12–15 minutes as a softer alternative.
- Ensure edges are tightly sealed and seam rolled under to prevent bursting during frying.
- Store leftovers in an airtight container at room temperature up to 1 day or refrigerated up to 3 days.
- Freeze leftover bombs for up to 1 month; thaw and reheat in oven or air fryer.
- Reheat in a 325°F oven for 8–10 minutes or in an air fryer to restore crispiness.
- Avoid microwaving as it softens the dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: Caramel apple pie, fried dessert, mini apple pies, caramel bombs, cinnamon sugar, easy dessert, deep fried treats
