Caramel Apple Pie Bombs are the irresistible, bite-sized dessert that combines crispy fried dough, warm apple pie filling, and gooey caramel in every mouthful. In just a few steps, you can transform pantry staples into a showstoping treat that tastes like fall in a single bite. Whether you’re hosting a party, looking for a fun treat for family night, or just craving something indulgent, these bombs hit every note: sweet, spicy, crunchy, and melty. Let’s dive in and make your kitchen smell like autumn magic!
Why You’ll Love This Recipe
There’s something magical about Caramel Apple Pie Bombs — they’re fun, decadent, and perfect for sharing. You get all the flavors of a classic apple pie in a handheld form, plus the surprise of molten caramel inside. They’re crowd-pleasers that feel gourmet but are surprisingly simple to make. You’ll also love how flexible this recipe is — you can experiment with fillings, drizzles, or coatings to tailor them to your taste (or your guests’).
Ingredients
Here’s what you’ll need to create these treats:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 7.5 ounces biscuit dough (approx. one typical can)
- 21 ounces apple pie filling
- 10 caramels, cut in half lengthwise (each wrapped)
- Vegetable oil (for frying, enough to deep fry/cover dough)
- Optional: caramel sundae topping (for drizzling)
Step-by-Step: How to Make Caramel Apple Pie Bombs
Below is the revised and clear step-by-step method to turn your ingredients into golden, delicious bombs:
- In a heavy-bottomed saucepan (2–3 quarts), pour enough vegetable oil so it’s a bit more than halfway up the sides (deep enough to fully submerge little dough balls). Set this aside while prepping.
- In a small bowl, combine the granulated sugar and ground cinnamon. Stir well and set the mixture aside.
- Open the biscuit dough can. Using your fingers or a rolling pin, flatten each biscuit into a round disc. If using a rolling pin, lightly flour your work surface to prevent sticking.
- Spoon about 1 tablespoon of apple pie filling into the center of each flattened biscuit round.
- Place one halved caramel piece on top of the apple filling. (Using a halved caramel helps it melt more evenly.)
- Bring the edges of the dough together and pinch tightly so the filling and caramel are enclosed. Then, gently roll it into a smooth ball shape, tucking seams underneath.
- Heat the oil over medium. You’ll know it’s ready when a small scrap of dough dropped in the oil bubbles and floats.
- Carefully lower no more than two dough balls at a time into the hot oil using a slotted spoon. Gently roll them in the oil so all sides cook evenly and nothing sticks to the pot.
- Fry until golden brown on all sides, adjusting the heat as needed (too hot = burning; too cool = undercooked).
- Use the slotted spoon to lift each pie bomb out and immediately roll it in the cinnamon-sugar mixture until fully coated.
- Transfer the coated bombs to a plate or cooling rack. Repeat frying in batches until all are done.
- For an extra treat, drizzle with caramel sundae topping before serving.
Helpful Tips
- Oil temperature is everything. Use a candy thermometer or keep a close eye on how test bits behave.
- Don’t overcrowd the oil. Frying too many at once drops the temp too much, making them soggy.
- Seal tightly. Pinch firmly and roll dough seams under so they don’t burst open.
- Use halved caramels. Whole caramels often don’t melt fully in the short frying time.
- Work quickly. Once filled and sealed, get them into the oil soon so the dough doesn’t expand or weaken.
- Keep a consistent cinnamon sugar mix. Stir occasionally so the sugar and cinnamon stay evenly blended.
Substitutions and Variations
- Dough alternatives: You could try crescent roll dough or puff pastry cut into rounds — test with a small batch first.
- Filling swaps: Instead of apple pie filling, try cherry pie filling, peach, or berry mixes.
- Different coatings: Roll in powdered sugar, a mix of brown sugar + cinnamon, or even crushed nuts.
- Sauce options: Instead of caramel, drizzle with chocolate sauce, salted caramel, or a bourbon glaze for an adult twist.
- Mini versions: Make smaller bombs using half-tablespoon scoops for bite-sized versions.
Storage Instructions
These treats are best served fresh, while still warm and gooey. However, if you have leftovers:
- Room temperature (short term): Store in an airtight container for up to 12 hours. They’ll lose crispness but can still be tasty.
- Reheating: Warm in a 300 °F (150 °C) oven for 5–7 minutes to restore crispness, or microwave briefly (but risk sogginess).
- Individually wrap: If you plan to serve later or transport, wrap each bomb in foil to help retain heat.
Nutritional Information
Per serving (approximate, based on original recipe):
- Calories: 283 kcal
- Carbohydrates: 57 g
- Protein: 2 g
- Fat: 6 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 3 g
- Cholesterol: 5 mg
- Sodium: 164 mg
- Potassium: 72 mg
- Fiber: 1 g
- Sugar: 38 g
- Vitamin A: 38 IU
- Vitamin C: 1 mg
- Calcium: 28 mg
- Iron: 1 mg
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or whipped cream.
- Add a final drizzle of caramel or chocolate sauce for extra decadence.
- Garnish with a sprinkle of flaky sea salt to elevate flavors.
- Pair with coffee, cider, or a warm spiced drink to complement the dessert’s cozy notes.
Frequently Asked Questions About Caramel Apple Pie Bombs
Q: Can I make these ahead of time?
Yes and no — you can prep the dusting mixture (cinnamon + sugar) ahead, and you can portion and fill the dough balls ahead of frying (cover in plastic wrap and refrigerate for an hour). However, frying them right before serving gives you the best texture.
Q: What if my bombs are undercooked inside?
This usually means your oil was too cool. Ensure that the temperature stays steady in the proper frying range (around 350 °F / 175 °C). Don’t cook too many at once, and make sure your dough is sealed tightly so filling doesn’t leak.
Q: Can I bake them instead of frying?
You can try baking on a parchment-lined sheet at 375 °F (190 °C) until golden (10–15 min), but they won’t get quite the same crisp exterior or molten interior. Frying yields better contrast of textures.
Q: How do I prevent them from bursting while frying?
Be sure to pinch and seal the seams well, and let the seam side rest on the pan bottom for a moment before rolling so the dough adheres. Also, don’t overfill — leave room for expansion.
Q: Are there gluten-free or vegan adaptations?
Yes — try gluten-free biscuit dough or dough alternatives (check manufacturers). For vegan, use plant-based biscuits, dairy-free caramels, and a neutral oil. The method remains the same.
Q: How many servings does this recipe make?
Depending on how large you make each bomb, this batch should make approximately 10 bombs. If you want more servings, simply scale up ingredients proportionally.
Conclusion
Thank you for walking through this Caramel Apple Pie Bombs recipe with me. I hope you feel inspired and confident to make these warm, gooey delights in your own kitchen. I absolutely love how each bite combines crisp dough, sweet apple filling, and melted caramel surprises — it’s the kind of dessert that brings smiles around the table. Enjoy how easy (yet impressive) this recipe really is, and don’t hesitate to get creative with fillings or toppings. Happy cooking, and may each bite bring you cozy comfort and delight. Enjoy your baking adventure — and thank you for being part of this food-loving community!
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Caramel Apple Pie Bombs
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 bombs 1x
- Category: Dessert
Description
Caramel Apple Pie Bombs are a quick, crowd-pleasing dessert made with biscuit dough, spiced apple filling, and gooey caramel. Fried until golden and rolled in cinnamon sugar, they deliver the flavors of classic apple pie in every crispy bite. A must-make for fall or any sweet occasion.
Ingredients
1 cup granulated sugar
2 teaspoons ground cinnamon
7.5 oz biscuit dough
21 oz apple pie filling
10 caramels, halved
Vegetable oil (for frying)
Optional: caramel sundae topping
Instructions
- In a heavy-bottomed saucepan (2–3 quarts), pour enough vegetable oil so it’s a bit more than halfway up the sides (deep enough to fully submerge little dough balls). Set this aside while prepping.
- In a small bowl, combine the granulated sugar and ground cinnamon. Stir well and set the mixture aside.
- Open the biscuit dough can. Using your fingers or a rolling pin, flatten each biscuit into a round disc. If using a rolling pin, lightly flour your work surface to prevent sticking.
- Spoon about 1 tablespoon of apple pie filling into the center of each flattened biscuit round.
- Place one halved caramel piece on top of the apple filling. (Using a halved caramel helps it melt more evenly.)
- Bring the edges of the dough together and pinch tightly so the filling and caramel are enclosed. Then, gently roll it into a smooth ball shape, tucking seams underneath.
- Heat the oil over medium. You’ll know it’s ready when a small scrap of dough dropped in the oil bubbles and floats.
- Carefully lower no more than two dough balls at a time into the hot oil using a slotted spoon. Gently roll them in the oil so all sides cook evenly and nothing sticks to the pot.
- Fry until golden brown on all sides, adjusting the heat as needed (too hot = burning; too cool = undercooked).
- Use the slotted spoon to lift each pie bomb out and immediately roll it in the cinnamon-sugar mixture until fully coated.
- Transfer the coated bombs to a plate or cooling rack. Repeat frying in batches until all are done.
- For an extra treat, drizzle with caramel sundae topping before serving.
Notes
Do not use Grands biscuits—they don’t cook through properly.
Monitor oil temperature to prevent burning or undercooking.
Use halved caramels so they melt fully inside.
Nutrition
- Serving Size: 1 bomb
- Calories: 283 kcal
- Sugar: 38 g
- Carbohydrates: 57 g
- Protein: 2 g
