Fall is in full swing here in Austin, Texas. Even though our "fall" days can still be quite warm, the mornings and evenings have that perfect crispness that just makes me want to bake something cozy. I was craving a classic apple pie but just didn't have the time or energy for a full-from-scratch pastry crust. The solution? These absolutely mouthwatering Caramel Apple Pie Bombs - the easier, gooier cousin of my Easy Apple Pie Cake when I want maximum flavor with minimum effort.
This recipe is the ultimate shortcut to happiness. It uses a simple can of refrigerated biscuit dough as the "crust," which is then stuffed with a quick, warmly spiced apple filling and a gooey caramel candy hidden in the center. They bake up into golden, buttery, pull-apart buns that taste like a miniature caramel apple pie, fresh from the oven. The aroma of cinnamon and apples fills the whole house, making them the perfect treat for a weekend breakfast or an easy Thanksgiving morning sweet. I love pairing them with a mug of Easy Homemade Apple Cider or serving them after something savory like Pumpkin French Toast for the ultimate fall brunch moment.
Jump to:
Tested in my Austin kitchen: The key to these is flattening the biscuit dough thinner than you might think (at least 4-5 inches wide). On my first test, the dough was too thick, and the center was slightly doughy by the time the outside was brown. A thinner round ensures the inside cooks through perfectly and you get the best apple-to-biscuit ratio.
The Easiest Apple Pie-Style Treat
What I love most about this recipe is its pure, simple comfort. You get all the flavour of a complex dessert with almost no effort. The biscuit dough becomes incredibly soft and fluffy, soaking up the juices from the sautéed apples and the melted caramel. Brushing the tops with butter and sprinkling on cinnamon sugar before baking is my favourite step-it creates a slightly crunchy, sweet crust that just sends them over the top.
Why You'll Love This Recipe
- Tastes Like a Caramel Apple Pie: You get all the comforting flavours of warm, spiced apples and gooey caramel, but without the pie-making fuss.
- Incredibly Easy Shortcut: This recipe uses refrigerated biscuit dough (I use the large "Grands!" style) for a foolproof, fluffy, and fast result.
- Gooey Caramel Center: A whole chewy caramel candy (like a classic Kraft square) melts inside each bomb, creating a luscious, built-in sauce.
- Fast & Fun: This is the perfect fast fall dessert, an impressive after-school snack, or a fun and easy baking project to do with kids.
Ingredients
Here's what you'll need for this simple, mouthwatering dessert. For the full list with precise measurements, see the recipe card at the end of the post!
For the Apple Filling
- Apples: Two medium baking apples. I recommend Granny Smith for a tart balance, or Honeycrisp for a sweeter, crisp bite.
- Brown Sugar: Light brown sugar adds a nice molasses flavour.
- Spices: Ground cinnamon and a pinch of salt. The recipe also calls for ginger, which adds a lovely warmth!
- Butter: Unsalted butter for sautéing the apples.
For Assembly
- Biscuit Dough: One 16.3-ounce can of refrigerated biscuit dough (like Pillsbury Grands!).
- Caramel Candy: 8 pieces of soft chewy caramel candy.
- Butter: Melted, for brushing the tops.
- Cinnamon Sugar: Optional, but highly recommended for the topping.
How to Make Caramel Apple Pie Bombs
This recipe comes together in just a few simple steps. The most "work" is sautéing the apples, which takes just 5 minutes!
Step 1: Cook the Apple Filling
First, I preheat my oven to 350°F (175°C) and grease a medium baking dish (a 9-inch pie plate or 8x8 inch square pan is perfect).
In a medium skillet over medium-high heat, I melt the 1 tablespoon of unsalted butter. I add the peeled and finely chopped apples, brown sugar, ground cinnamon, ginger, and a pinch of salt. I cook this, stirring occasionally, until the apples are just tender and the mixture is bubbling and has become wonderfully jammy-this only takes about 5 minutes. Once cooked, I set the apple filling aside to let it cool slightly.
Step 2: Flatten and Stuff the Biscuits
Next, I pop open the can of biscuit dough and separate the 8 biscuits. I work with one at a time, slightly stretching it with my fingers, and then flattening it into an even, thin round (about 4-5 inches wide). Using my fingers is easy, but a small rolling pin works too.
I spoon about 1 tablespoon of the cooled apple filling into the center of each flattened biscuit. Then, I place one caramel candy right on top of the apple filling.
Step 3: Seal and Bake
This part is key: I carefully bring the edges of the dough up and around the filling, pinching them tightly at the top to seal the "bomb" completely. It's important to make sure there are no holes, or the caramel will leak out! I gently roll each one into a ball.
I place each filled dough ball seam side down into the prepared, greased baking dish. I brush the tops of the dough balls generously with the 2 tablespoons of melted butter. This is what gives them that beautiful golden colour. As a final (optional) touch, I sprinkle cinnamon sugar over the tops.
I transfer the baking dish to the preheated oven and bake for 30 to 35 minutes, or until the dough balls are a deep, beautiful golden brown and cooked through.
Step 4: Serve Warm
I remove them from the oven and let them cool for just a few minutes-they are incredibly hot! I carefully transfer the Caramel Apple Pie Bombs to a serving platter. They are best served warm while the caramel is still gooey. For an extra decadent finish, I love serving them with a drizzle of jarred caramel sauce or a big scoop of vanilla bean ice cream.
Common Mistakes to Avoid
- Leaky Bombs: This happens if the biscuit dough seams are not pinched very tightly. The hot, melted caramel is an escape artist and will find any tiny opening.
- Raw Dough Center: This is a result of not flattening the biscuit dough enough before stuffing. If the dough is too thick, the outside will burn before the inside has a chance to cook through.
- Watery Filling: This can happen if you use a soft, mealy apple (like a Red Delicious). Sticking to a firm Granny Smith or Honeycrisp ensures the apple pieces hold their shape and don't release excess water.
Tips and Tricks for Success
- Use Large Biscuits: Make sure to buy the large "Grands!" style biscuits (16.3 oz can), not the smaller, flaky-layer biscuits. The large ones are essential for having enough dough to wrap around the filling.
- Finely Chop Apples: Don't leave big chunks of apple. Finely chopping them (about ¼-inch dice) ensures they cook quickly and fit perfectly inside the bombs.
- Seam-Side Down: Placing the sealed bombs seam-side down in the greased baking dish is the most important trick to prevent them from popping open while baking.
- Don't Skip the Butter Brush: Brushing the tops with melted butter is essential for that rich, golden-brown crust. The optional cinnamon sugar takes it to the next level.
Variations
This recipe is a wonderful base for other "bomb" ideas!
- Use Crescent Dough: You can use a can of refrigerated crescent roll dough. Just press two of the triangles together at the seam to form a rectangle, then stuff and roll as directed. The texture will be flakier.
- Add Nuts: Add ¼ cup of finely chopped toasted pecans or walnuts to the apple filling for a lovely crunch.
- Add a Glaze: Instead of the pre-bake cinnamon sugar, you can make a simple powdered sugar glaze (1 cup powdered sugar + 2-3 tablespoon milk) and drizzle it over the warm, baked bombs.
How to Serve
These Caramel Apple Pie Bombs are a true crowd-pleaser. They are undeniably best served warm while the caramel center is molten and gooey.
- They are a perfect dessert served in a bowl with a scoop of vanilla bean ice cream.
- A fantastic treat for a fall brunch or a special Thanksgiving morning breakfast.
- Great for a cozy dessert, drizzled with extra caramel sauce.
Make Ahead and Storage
These are truly best eaten fresh from the oven.
- Make Ahead: You can prepare the apple filling 1-2 days in advance and store it in an airtight container in the fridge. I do not recommend assembling the bombs far in advance, as the raw biscuit dough will get soggy from the filling.
- Storage: Store leftovers (if you have any!) in an airtight container in the refrigerator for up to 3 days.
- Reheating: The best way to reheat them is in a 350°F (175°C) oven or an air fryer for 5-8 minutes. This warms the center and re-crisps the outside. Microwaving will work but will make the biscuit soft.
Recipe Notes / What I Learned
After making these a few times, I learned that the type of biscuit dough really matters. I tested this with the smaller, flaky-style biscuits, and they were much harder to seal and often leaked. Using the larger "Grands!" style biscuits (16.3 oz can) provides enough dough to properly encase the filling and the caramel. Don't skimp on the size! Also, using a baking dish where the bombs can nestle together helps them "poof" up nicely.
Nutrition Snapshot
Estimated Nutrition Per Bomb (⅛ of recipe): ~230 calories · 3g protein · 34g carbs · 10g fat (This is a rough estimate and can vary based on the specific brands of biscuit dough, caramel, and apples used.)
Mouthwatering Caramel Apple Pie Bombs
Equipment
- Medium baking dish
- Medium skillet
Ingredients
Group: For the apple filling
- 2 apples peeled and finely chopped
- 2 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- pinch salt
- 1 tablespoon unsalted butter
Group: For assembly
- 1 can (16.3 oz) refrigerated biscuit dough
- 8 pieces caramel candy
- 2 tablespoon butter melted
- cinnamon sugar optional
Instructions
- Preheat the oven to 350°F (175°C) and grease a medium baking dish with cooking spray. In a medium skillet over medium-high heat, melt 1 tablespoon of unsalted butter. Add the peeled and finely chopped apples, brown sugar, ground cinnamon, and a pinch of salt. Cook, stirring occasionally, until the apples are tender and the mixture is bubbling, about 5 minutes. Once cooked, set the apple filling aside to let it cool slightly.
- Remove the refrigerated biscuit dough from the can and separate the biscuits. Slightly stretch each biscuit, then flatten each one using your fingers, a rolling pin, or a tortilla press until you have an even, thin round. Flattening the biscuits helps them hold more filling and ensures the dough surrounds it nicely. I like to gently press with my fingers to avoid tearing the dough.
- Spoon about 1 tablespoon of the prepared apple filling (from Step 1) into the center of each flattened biscuit. Place one piece of caramel candy on top of the apple filling. Carefully bring the edges of the dough up around the filling and pinch tightly to seal it completely. Once sealed, gently roll each filled biscuit into a ball shape.
- Place each filled dough ball seam side down into the prepared, greased baking dish. Brush the tops of the dough balls with melted butter to help them bake to a golden color. Optionally, sprinkle cinnamon sugar over the tops of the dough balls before baking. For extra aroma and flavor, I always like to add a generous sprinkle of cinnamon sugar here.
- Transfer the baking dish to the preheated oven and bake for 30 to 35 minutes, or until the dough balls are golden brown. Remove from the oven and carefully transfer the caramel apple pie bombs to a serving platter. Serve warm.
Notes
Nutrition
FAQs
Can I use apple pie filling instead of fresh apples?
Yes, in a pinch, you can use canned apple pie filling. I highly recommend chopping the apples in the filling a bit smaller. Be aware that it will be significantly sweeter and have a much softer texture than the fresh apple filling.
My caramel leaked out! What happened?
You most likely had a small, unsealed hole in your biscuit dough. You must pinch the seams very tightly to create a complete seal, and always place them seam-side down in the pan.
Can I make these in an air fryer?
Yes! This is a great alternative. Place them seam-side down in a greased air fryer basket, leaving space between them (you'll need to work in batches). Brush with butter and sprinkle with sugar. Bake at 330°F (165°C) for 10-12 minutes, or until golden brown and cooked through.
