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A white rectangular baking dish filled with golden-brown caramel apple pie bombs topped with coarse brown sugar crust, sitting on a marble surface with a spoon of brown sugar and a linen napkin alongside.

Caramel Apple Pie Bombs

Warm, gooey Caramel Apple Pie Bombs filled with diced apples and melted caramel. An easy autumn dessert featuring a crispy cinnamon sugar crust that families will love making together.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 people
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can refrigerated biscuit dough Separated into 10 biscuits
  • 2 small fresh apples Peeled and finely diced
  • 10 pieces soft caramel candies Unwrapped and slightly chilled
  • ¼ cup butter Melted for brushing
  • ½ cup cinnamon sugar For coating the crust

Equipment

  • 1 Large baking sheet For baking the pastries
  • 1 Parchment paper To prevent sticking
  • 1 Paring knife For dicing the apples
  • 1 Pastry brush For spreading the melted butter

Method
 

  1. Peel the fresh apples and chop them into very tiny pieces to prepare the filling so they cook quickly inside the dough.
  2. Toss the diced apples with a pinch of cinnamon to add flavor so the filling tastes like traditional pie.
  3. Flatten each dough piece gently with your fingers to widen the circle so you have room to add the ingredients.
  4. Place one caramel candy and a spoonful of apples in the center to build the core so every bite is sweet.
  5. Pinch the dough edges tightly together and roll it between your palms to seal the filling so it does not leak.
  6. Brush the outside of each ball generously with melted butter to add moisture so the sweet coating sticks perfectly.
  7. Roll the wet dough directly into the cinnamon sugar mixture to coat it so a crispy crust forms in the oven.
  8. Bake on a parchment lined sheet at 375 degrees for fifteen minutes to toast the exterior so it turns deeply golden.

Notes

Freeze your unwrapped caramel candies for ten minutes before assembling the dough balls to prevent the caramel from melting too fast and leaking out in the oven.