Cherry Pie Bombs Recipe

If you’ve been searching for the perfect bite-sized dessert that’s quick, easy, and downright irresistible, these Cherry Pie Bombs are exactly what you need. With gooey cherry filling tucked inside golden, buttery biscuit dough and coated in a crunchy cinnamon-sugar shell, they’re everything you love about cherry pie—just way faster and cuter! Whether baked or air-fried, they come together in less than 30 minutes and taste like little pockets of joy.

Why You’ll Love This Recipe

• Speedy & Simple: No need to fuss with homemade dough or pie crust—canned biscuits do all the heavy lifting. Perfect for last-minute desserts!
• Crowd-Pleaser: These sweet bombs are loved by both kids and adults. You can serve them at parties, brunches, or even as a late-night treat.
• Air Fryer or Oven-Friendly: Choose whichever method fits your schedule—both turn out wonderfully crispy and golden.
• Deliciously Textured: Crispy on the outside, soft and gooey inside, with just the right amount of sugary crunch.

Ingredients You’ll Need

• Canned Biscuits: Use Grand-style biscuits for structure and fluff. Avoid flaky layers or crescent dough—they don’t hold the filling well.
• Cherry Pie Filling: The star of the show! Sweet, tart, and juicy. If you’re feeling extra fancy, you can add a pinch of almond extract.
• Unsalted Butter: Melted and used to coat each bomb so the cinnamon sugar sticks beautifully.
• Cinnamon-Sugar Blend: Adds that sweet, warm crunch to the outside. Homemade or store-bought works great.

Tip: For an even bolder flavor, mix in a touch of nutmeg or cardamom to your cinnamon sugar.

Variations

Looking to mix things up? Try one of these delicious spins:

• Different Fillings: Swap cherry pie filling for apple, blueberry, or even Nutella for a chocolatey twist.
• Add Cream Cheese: Place a small dollop of cream cheese under the cherry filling for a tangy surprise.
• Glazed Finish: Drizzle with vanilla glaze or a powdered sugar icing instead of cinnamon sugar.
• Savory Version: Use savory fillings like pepperoni and cheese, and coat in garlic butter and parmesan.

How to Make Cherry Pie Bombs

Step 1: Prepare the Dough

Split each biscuit in half horizontally to create 16 circles. Roll each into a 4-inch round using your hands or a rolling pin.

Step 2: Fill and Seal

Spoon about 1 tablespoon of cherry pie filling into the center of each dough circle. Pinch the edges firmly to seal, then gently roll into a ball shape.

Step 3: Coat in Cinnamon Sugar

Brush each ball generously with melted butter, then roll it in the cinnamon-sugar mixture until fully coated.

Step 4: Cook Your Way

Air Fryer Method:

• Lightly oil your air fryer basket or racks.
• Place bombs in a single layer with space between each.
• Air fry at 330°F for 6-7 minutes. Gently loosen if they stick, then cook for 1-2 more minutes until golden brown.

Oven Method:

• Preheat oven to 375°F and line a baking sheet with parchment paper.
• Arrange bombs about 2 inches apart.
• Bake for 12-15 minutes, until puffed and deeply golden.

Step 5: Serve Warm

Let them cool just slightly, but serve while still warm so the cherry filling is ooey-gooey and irresistible.

Pro Tips for Making the Recipe

• Seal Well: Really pinch those edges closed so the filling doesn’t leak out during cooking.
• Don’t Overfill: A heaping tablespoon is perfect—too much and you’ll risk a messy explosion.
• Use Parchment Paper: If baking, parchment helps prevent sticking and makes cleanup a breeze.
• Keep an Eye on the Air Fryer: Cooking times may vary slightly by model, so check early to avoid over-browning.

How to Serve

These Cherry Pie Bombs are best served warm—ideally right out of the oven or air fryer. Here’s how to make them shine:

With a Side:

• Serve alongside vanilla ice cream for a classic combo.
• Pair with whipped cream or a drizzle of sweetened condensed milk.

As a Sweet Platter:

• Add them to a dessert board with chocolate-dipped strawberries and mini cupcakes for a fun, shareable spread.

Topping Ideas:

• Sprinkle powdered sugar for extra sweetness.
• Drizzle with glaze made from powdered sugar and milk for a bakery-style touch.

Make Ahead and Storage

Storing Leftovers

Place any cooled leftovers in an airtight container and refrigerate for up to 3 days. They’ll still be tasty cold, but reheating brings back that warm, gooey magic.

Freezing

Yes, you can freeze them! Flash freeze on a baking sheet, then transfer to a zip-top bag. They’ll keep for up to 2 months.

Reheating

Warm in the microwave for 15-20 seconds or pop in the air fryer or oven for a few minutes until heated through and crisp again.

FAQs

Can I use homemade pie dough instead of canned biscuits?
Absolutely! Just be sure to roll it fairly thick so it can hold the filling. But for speed and ease, canned biscuits are hard to beat.

What if I don’t have an air fryer?
No problem—the oven works just as well. The result will be slightly less crisp than air-fried but still totally delicious.

Can I make these ahead of time?
Yes! You can assemble the bombs and refrigerate them for a few hours before baking or air frying. Just don’t coat in butter and sugar until ready to cook.

Can I use a different fruit filling?
Definitely! Apple, blueberry, or peach pie fillings are great alternatives. You could even try pumpkin for a fall twist.

Final Thoughts

These Cherry Pie Bombs are the kind of dessert that makes people say, “Wait…you made these?!” They’re quick, easy, and irresistibly good, with a soft center and crunchy cinnamon shell that’s pure comfort in every bite. Try them once, and you’ll be making them again and again—whether for a weeknight treat, holiday dessert tray, or just because. Go ahead, give them a go—you won’t regret it.

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