Caramel Apple Pie Bombs (Print version)

Fluffy biscuits stuffed with cinnamon apples and caramel, baked to golden perfection.

# What you need:

→ Apple Filling

01 - 2 medium apples, peeled, cored and diced
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons brown sugar
04 - 1 teaspoon ground cinnamon
05 - Pinch of salt
06 - 12 soft caramel candies, unwrapped

→ Dough

07 - 1 can (16 oz) refrigerated biscuit dough

→ Cinnamon Sugar Coating

08 - 3 tablespoons unsalted butter, melted
09 - 1/3 cup granulated sugar
10 - 1 teaspoon ground cinnamon

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Melt 2 tablespoons butter in a small skillet over medium heat. Add diced apples, brown sugar, cinnamon, and salt. Cook stirring for 4-5 minutes until apples are tender and caramelized. Remove from heat and let cool slightly.
03 - Separate biscuit dough into individual pieces. Flatten each into a 4-inch circle.
04 - Place about 1 tablespoon of cooked apple filling and 1 caramel candy in the center of each dough circle. Gather edges around filling, pinching well to seal and form a ball. Place seam-side down on prepared baking sheet.
05 - Brush each pie bomb generously with melted butter.
06 - Combine sugar and cinnamon in a small bowl. Sprinkle generously over the buttered pie bombs.
07 - Bake for 15-20 minutes until golden brown and puffed.
08 - Let cool slightly before serving, as caramel filling will be hot.

# Expert advice:

01 -
  • They taste like caramel apples met warm cinnamon donuts and became best friends
  • The biscuit dough gets incredibly fluffy while creating that perfect crispy shell
  • You can have warm, gooey homemade dessert faster than ordering takeout
02 -
  • The caramel can reach temperatures that will burn your mouth, so always let these rest for at least 5 minutes before taking a bite
  • Pinch the dough edges very firmly because any small opening will cause the caramel to escape during baking
  • If you see caramel starting to leak out during baking, remove the pan from the oven and let it cool, as the caramel has already done its job inside
03 -
  • Use an apple corer and slicer tool to quickly prep apples into even pieces
  • If your biscuit dough is very cold, let it sit on the counter for 10 minutes before flattening to prevent tearing
  • Place any bombs that start leaking caramel on a separate piece of parchment to avoid sticking

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