Description
Apple Pie Bombs: Irresistible dessert made with flaky pastry, cinnamon apples, and sweet glaze. Quick, comforting, and perfect for a crowd!
Ingredients
Scale
- 2 cans (16.3 oz each) refrigerated biscuit dough
- 2 medium apples (Granny Smith preferred), peeled and diced into ¼-inch cubes (about 2 cups)
- ½ cup (100g) brown sugar, packed
- 2 tablespoons (28g) unsalted butter
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup (100g) granulated sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons (56g) unsalted butter, melted
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Step 1: Prepare the Apple Filling In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook for 5-7 minutes, stirring occasionally, until the apples have softened slightly but still maintain some firmness. Remove from heat and stir in the vanilla extract. Transfer to a bowl and refrigerate for 10-15 minutes to cool completely—working with hot filling will make assembly difficult.
- Step 2: Prepare the Oven and Coating Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray. In a small bowl, combine the granulated sugar and cinnamon for the coating. Set aside. Melt the 4 tablespoons of butter in a separate small bowl.
- Step 3: Shape the Bombs Open the cans of biscuit dough and separate into individual pieces. Flatten each biscuit with your fingers until it’s about 3-4 inches in diameter, creating a thin disc. Place approximately 1 tablespoon of the cooled apple filling in the center of each disc. Carefully fold the edges of the dough up and around the filling, pinching firmly to seal completely. Gently roll between your palms to form a ball shape, ensuring there are no openings where filling could leak.
- Step 4: Coat and Bake Dip each Apple Pie Bomb in the melted butter, allowing excess to drip off, then roll in the cinnamon-sugar mixture until completely coated. Place on the prepared baking sheet, spacing them about 2 inches apart. Bake for 15-18 minutes, until the bombs are puffed and golden brown. Keep a close eye during the last few minutes of baking to prevent over-browning.
- Step 5: Glaze and Serve While the bombs are baking, prepare the optional glaze by whisking together powdered sugar, milk, and vanilla until smooth. When the Apple Pie Bombs come out of the oven, let them cool for 5 minutes, then drizzle with the glaze. Serve warm for the best flavor experience. The contrast between the crisp, sugar-coated exterior and the warm, spiced apple filling creates an irresistible treat that captures the essence of apple pie in each bite.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 Apple Pie Bomb
- Calories: 210 kcal
- Sugar: 17g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg