Description

These bite-sized Apple Pie Bombs wrap sweet, spiced apples in buttery biscuit dough and roll them in cinnamon sugar for the perfect fall treat. They’re gooey, golden, and irresistible—ideal for brunches, parties, or a cozy dessert.

Ingredients

1 can refrigerated biscuit dough
2 medium apples (Granny Smith or Honeycrisp), peeled and diced
2 tbsp unsalted butter (plus more for rolling)
2 tbsp brown sugar
1 tbsp granulated sugar (plus more for coating)
1/2 tsp ground cinnamon (plus more for coating)
1 tsp lemon juice
1 egg, beaten (for egg wash)

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a skillet, melt 2 tbsp butter over medium heat. Add diced apples, lemon juice, brown sugar, granulated sugar, and 1/2 tsp cinnamon. Cook until apples are tender and the mixture is syrupy, about 5–7 minutes. Let cool.
Separate biscuit dough and flatten each round into a 4-inch disk.
Spoon about 1 tbsp of apple filling into the center of each disk. Pinch edges together to form a sealed ball. Place seam-side down on the baking sheet.
Brush each bomb with the beaten egg. Bake for 12–15 minutes until golden brown and puffed.
While warm, brush each bomb with melted butter, then roll in a cinnamon-sugar mixture (about 1/2 cup sugar + 1 tsp cinnamon).
Serve warm, optionally topped with powdered sugar, caramel drizzle, or a scoop of vanilla ice cream.

Notes

Chill assembled bombs for 10 minutes before baking to help prevent leaking.
Try adding chopped nuts or raisins to the filling for extra texture.
Leftovers store well in an airtight container at room temp for up to 3 days.