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

Scale

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

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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