Apple Pie Bombs — crispy, gooey, irresistible dessert
Sweet little pockets of apple pie goodness — quick to make and perfect for parties, dessert, or when you want apple pie in bite-size form.
Makes: 12–16 bombs (depending on dough and how you cut them)
Active time: ~25 min — Total time: ~40 min
Ingredients
1 (about 8–9 oz) can refrigerated biscuit dough (8 biscuits) OR 1 tube refrigerated crescent roll dough (8 crescents).
If you want more, use 2 cans for ~24–32 bombs.
2 medium apples (Granny Smith, Honeycrisp, or Fuji), peeled, cored and finely diced (about 1½ cups)
3 tbsp granulated sugar
1–2 tbsp brown sugar (light or dark), packed
1 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1 tbsp lemon juice
1 tbsp unsalted butter
1 tsp cornstarch (or 1 tsp flour) — to thicken filling
1 large egg + 1 tsp water (egg wash)
2–3 tbsp melted butter (for brushing)
Optional: caramel sauce or vanilla icing for drizzling
For rolling (optional): 3 tbsp granulated sugar + 1 tsp cinnamon (cinnamon sugar)
Equipment
Baking sheet lined with parchment or silicone mat (for baking) OR deep skillet / fryer with oil (for frying)
Small bowl, skillet, pastry brush, biscuit cutter or knife
Filling (quick stovetop)
In a small bowl toss the diced apples with lemon juice and the cornstarch.
Heat 1 tbsp butter in a small skillet over medium heat. Add apples, granulated sugar, brown sugar, cinnamon, and nutmeg. Sauté 4–6 minutes until apples are tender but not mushy and mixture is glossy. If juices are too thin, cook another minute. Remove from heat and cool 5–10 minutes. (You want the filling warm-ish but not piping hot when assembling.)
Assembly — biscuit version (makes ~16)
Preheat oven to 375°F (190°C). Line a baking sheet.
Separate each biscuit and flatten with your fingers or a rolling pin into a 4–5 inch disk. If using crescent dough, unroll and separate triangles, then flatten slightly.
Place about 1 to 1½ teaspoons of the apple filling in the center of each disk (don’t overfill). If you like a bit of extra goo, add a small cube (~1/2 tsp) of caramel or a tiny piece of caramel candy in the center.
Brush the edges with a little water or egg wash. Fold dough over to form a half-moon or bring edges together to make a ball; pinch and crimp tightly to seal. For a round “bomb,” bring edges up and twist/pinch at top. Make sure seams are sealed — use a fork to press edges if needed.
Place seam-side down on the prepared sheet. Brush tops with egg wash or melted butter.
(Optional) Sprinkle with cinnamon sugar.
Cut a very small slit or poke with a toothpick in the top of each bomb to allow steam to escape.
Bake 12–16 minutes, until golden brown. Let cool 5 minutes before serving.
Frying option (extra crispy)
Heat 2–3 inches of neutral oil (vegetable, canola) to 350°F (175°C) in a deep skillet or fryer.
Seal bombs the same way as above. Fry in batches 1–2 minutes per side until golden and puffed. Drain on paper towels and toss immediately with cinnamon sugar if desired. Let cool 3–4 minutes before serving.
Quick vanilla glaze (optional)
3/4 cup powdered sugar
1–2 tsp milk (add slowly)
1/4 tsp vanilla extract
Whisk to smooth, drizzle over warm bombs.
Serving suggestions
Serve warm with caramel sauce, the vanilla glaze, or a scoop of vanilla ice cream.
Great with coffee, tea, or a warm cider.
Tips & variations
Use pre-made apple pie filling for convenience—drain slightly and spoon ~1 tsp into each pocket (may be sweeter, reduce added sugar).
For a nuttier crunch add a few chopped toasted pecans to the filling.
Make them mini: cut each biscuit into quarters to get ~32 bite-sized bombs — reduce bake time by a few minutes.
To make ahead: assemble and refrigerate on a tray, covered, up to 24 hours. Bake from chilled; add 2–3 extra minutes to bake time.
Store leftovers in an airtight container in the fridge up to 3 days; reheat in a 350°F oven for 6–8 minutes to re-crisp.
Want a printable recipe card, or should I scale this to make exactly 24 bombs and give you a shopping list?