The scent of buttery pastry and bubbling caramel fills my kitchen every fall, and you know what? That’s usually because I’m baking a batch of Caramel Apple Pie Bombs. There’s just something magical about the way cinnamon-spiced apples and gooey caramel come together, tucked inside a golden crust—it’s basically all the best parts of apple pie, but in a handheld treat. I first stumbled onto this recipe during a frantic search for a quick autumn dessert for my book club (let’s face it, I’d forgotten to prep the night before). Ever since, these Caramel Apple Pie Bombs have become a staple for cozy nights, potlucks, and even those weekday cravings when you need a little pick-me-up.
What really sold me on these pie bombs is their simplicity. No rolling out pie dough, no fancy pastry skills required—just a few pantry staples and you’re good to go. Plus, the combination of tart apples and sweet caramel is the ultimate comfort food (I swear, every bite tastes like fall). They’re ideal for busy families or anyone who wants homemade dessert without all the fuss. If you’ve ever wanted the flavors of classic apple pie in a fun, snackable form—this recipe’s for you. As someone who’s tested more apple desserts than I care to admit, I can promise you these Caramel Apple Pie Bombs deliver every single time.
And if you’re thinking, “Can these really be that easy?”—trust me, they are! I’ve made them for holiday gatherings, after-school treats, and even as a late-night snack while binge-watching my favorite shows. Each batch disappears faster than you’d expect. So grab your apples and caramel, and let’s get baking. Caramel Apple Pie Bombs are about to become your new fall obsession!
Why You’ll Love This Recipe
- Quick & Easy: These Caramel Apple Pie Bombs come together in under 30 minutes—no complicated techniques, no stress.
- Simple Ingredients: Everything you need is probably already in your kitchen. Apples, caramel candies, biscuit dough, and a few pantry basics—nothing fancy or hard to find.
- Perfect for Any Occasion: Whether it’s a chilly fall morning, a family gathering, or just a Tuesday night dessert, these pie bombs fit right in. They’re bite-sized, so they travel well for potlucks and parties.
- Crowd-Pleaser: I’ve lost count of how many times kids and adults have raved about the sweet, gooey centers and crisp pastry. They’re always the first thing to vanish from the dessert table.
- Unbelievably Delicious: Imagine the flavors of classic apple pie—spiced apples and caramel—packed inside soft, golden dough. It’s comfort food in its best form.
What really sets these Caramel Apple Pie Bombs apart is the technique. Instead of layering or rolling, you wrap everything up into neat little bundles. The caramel melts into the apples, creating a sticky, sweet filling that’s honestly irresistible. I’ve experimented with different apples (Granny Smith for tartness, Fuji for sweetness), and even tried adding a sprinkle of sea salt for a salted caramel twist—every version has been a hit.
This isn’t just another apple pie recipe—it’s the kind of dessert that makes you close your eyes after the first bite (I’m not kidding). There’s something about the warm, gooey center and that hint of cinnamon that feels like a hug in food form. If you love easy baking and crave classic fall flavors, these Caramel Apple Pie Bombs will be your new go-to. Plus, they’re perfect for impressing guests without breaking a sweat.
Trust me, after baking these over a dozen times (and taste-testing more than my fair share), I can say with confidence—this is my best version yet. Give it a try, and let the cozy vibes begin!
Ingredients Needed
This recipe keeps things simple, focusing on ingredients that give you bold flavor and the perfect texture—without a lot of hassle. Most are pantry staples, and you can swap things out to fit what you’ve got on hand (or your dietary needs). Here’s everything you’ll need for these irresistible Caramel Apple Pie Bombs:
- Refrigerated biscuit dough (1 can, 16 oz / 450g) – store-bought works great, or try homemade if you’re feeling adventurous
- Firm apples (2 medium, about 250g), peeled and diced – I love Granny Smith for tartness, but Honeycrisp or Fuji are awesome for sweeter bombs
- Soft caramel candies (12 pieces, about 100g) – classic Kraft caramels melt perfectly; you can use homemade caramels if you have them
- Ground cinnamon (1 teaspoon / 2.5g) – adds warmth and that cozy “pie” flavor
- Granulated sugar (2 tablespoons / 25g) – for tossing the apples and rolling the tops
- Unsalted butter (2 tablespoons / 28g), melted – helps the tops get golden and adds a rich flavor
- All-purpose flour (for dusting, optional) – keeps the dough from sticking if you need it
- Sea salt (pinch, optional) – for a salted caramel twist (try it—it’s so good!)
Optional for serving:
- Powdered sugar (for dusting)
- Vanilla ice cream or whipped cream (because why not?)
Ingredient Notes and Substitutions:
- Biscuit dough: You can swap in crescent roll dough or even puff pastry for a flakier texture. Homemade biscuit dough works, but honestly, store-bought saves so much time.
- Apples: If you’re out of fresh apples, use canned apple pie filling (just chop it up a bit). Pears also work if you want a twist.
- Caramel: If you can’t find caramel candies, use a spoonful of dulce de leche or caramel sauce (just freeze it for 10 minutes before stuffing so it doesn’t melt out).
- Spices: Mix in a pinch of nutmeg or allspice for extra fall flavor.
- Butter: For dairy-free, use coconut oil or vegan butter.
Most of these ingredients are easy to find and forgiving—so don’t stress if you need to substitute. Over the years, I’ve tried everything from gluten-free flour blends to vegan caramels, and the pie bombs still turn out delicious. Just make sure your apples are firm and your caramels are soft enough to melt (that’s where the gooey magic happens).
Equipment Needed
One of my favorite things about Caramel Apple Pie Bombs? You don’t need any fancy equipment—just basic kitchen tools. Here’s what I use every time:
- Baking sheet – Standard size, lined with parchment paper (makes cleanup a breeze)
- Small mixing bowls – For tossing apples with cinnamon and sugar
- Sharp knife and cutting board – For peeling and dicing apples (I love my old paring knife for this job)
- Pastry brush – For brushing melted butter over the tops; if you don’t have one, a spoon works in a pinch
- Measuring spoons and cups – Precision helps for the best results
- Oven mitts – Trust me, those pie bombs come out hot!
Alternatives & Tips:
- If you’re short on mixing bowls, rinse and reuse the same one for apples and butter.
- Parchment paper is optional, but it makes cleanup way easier (foil works too, just lightly grease).
- On a budget? Almost any baking sheet will work—just check for warping over time. I’ve used both thrifted pans and pricier brands, and honestly, results are pretty similar.
- Keep your pastry brush clean by rinsing with hot water right after use (especially when working with melted butter).
That’s it! No pie pans, no rolling pins, no special cutters. You’ll be amazed at how little fuss these pie bombs require—perfect for last-minute baking.
Preparation Method
- Prep the oven and baking sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper (or lightly grease it if you don’t have parchment).
- Prepare the apples: Peel and dice 2 medium apples into small cubes (about 1/2-inch / 1.3cm pieces). Toss the diced apples in a mixing bowl with 1 teaspoon ground cinnamon and 2 tablespoons sugar until evenly coated. Set aside.
- Flatten the biscuit dough: Open the can of refrigerated biscuit dough and separate into individual rounds (usually 8 or 12, depending on brand). Using your hands or a rolling pin, gently flatten each round into a circle about 3 inches (7.5cm) wide. If the dough is sticky, dust lightly with flour.
- Fill the dough: Place a spoonful of cinnamon-sugar apples (about 1 tablespoon) and one caramel candy into the center of each dough circle. If using caramel sauce, freeze small spoonfuls before stuffing so it doesn’t ooze out too quickly.
- Seal the pie bombs: Carefully gather the edges of the dough up and over the filling, pinching to seal tightly. You want a nice, secure ball so the caramel doesn’t leak. If a little does escape during baking, don’t worry—it just means extra caramel on the pan (yum!).
- Arrange and butter: Place each sealed pie bomb seam-side down on your prepared baking sheet. Brush the tops with melted butter for a golden finish. Sprinkle a little extra sugar on top if you like.
- Bake: Transfer to the oven and bake for 15-18 minutes, or until the tops are golden brown and the dough is cooked through. Start checking at 15 minutes—some ovens run hot.
- Cool and serve: Let the pie bombs cool for 5 minutes on the baking sheet. They’ll be super hot inside, so give them a little time. Serve warm, dusted with powdered sugar or alongside vanilla ice cream.
Troubleshooting Tips:
- If the caramel leaks out, double-check that the dough is sealed well. A little leak is normal—just scrape up the caramel and drizzle it over the bombs!
- Apples too juicy? Drain off excess liquid before filling.
- For smaller bombs, use less filling and more dough overlap.
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Prep Notes: The dough should feel soft but not sticky, and the apples should be diced pretty small for even cooking. If you want extra crispy tops, broil for 1 minute at the end—just watch closely!
I’ve found that working assembly-line style (filling all the dough rounds before sealing) speeds things up, especially when making big batches.
Cooking Tips & Techniques
Years of baking these Caramel Apple Pie Bombs have taught me a few tricks for getting them just right. Here’s what I’ve learned, both from professional kitchens and my own kitchen experiments:
- Sealing is key: If you leave tiny gaps, caramel will leak. Pinch the dough together, then gently roll the sealed side on the counter to “smooth” it out.
- Chill your filling: If the apples are super juicy, pop them in the fridge for 10 minutes before stuffing. It helps prevent soggy dough.
- Don’t over-stuff: It’s tempting (I know!), but too much filling can burst the bombs in the oven. Stick to about 1 tablespoon apples and 1 caramel per bomb.
- Rotate the baking sheet: About halfway through baking, turn your pan for even browning—especially if your oven has hot spots.
- Test with a toothpick: Check the dough’s doneness with a toothpick in the thickest part. It should come out clean, and the tops should be golden.
- Batch baking: If you’re making a double batch, bake on two racks and rotate pans. Pie bombs freeze well, so making extras is never a bad idea.
Common mistakes? Overfilling, under-sealing, or rushing the cooling time (the caramel gets molten hot!). Once, I tried adding extra caramel and ended up with caramel lava on the baking sheet—still tasty, but not very pretty. If your dough is sticking, don’t be afraid to use a dusting of flour or parchment paper.
Multitasking tip: While the bombs bake, clean up the prep area or prep your toppings (ice cream, whipped cream, etc.). It makes serving a breeze!
Consistency comes down to sealing technique and watching bake times. After a few tries, you’ll know exactly how golden you like them—trust your eyes, and don’t be afraid to pull them out a minute early for a softer finish.
Variations & Adaptations
One of the best things about Caramel Apple Pie Bombs is how easily you can switch things up. Here are some of my favorite twists and adaptations:
- Gluten-Free: Use gluten-free biscuit or pastry dough. I’ve tried King Arthur’s blend and it works really well—just handle gently.
- Vegan: Swap dairy-free butter and caramels (many stores now carry vegan caramels). Use a plant-based biscuit dough, too.
- Salted Caramel: Sprinkle a pinch of flaky sea salt inside each bomb for a salty-sweet kick—this is my personal favorite version.
- Berry Pie Bombs: Mix diced apples with fresh or frozen berries for a tart twist. Blueberries and raspberries are great in summer.
- Pumpkin Spice: Add 1/2 teaspoon pumpkin pie spice to the apples for a fall flavor bomb.
Cooking Methods:
- For extra crispiness, try baking in a muffin tin to help hold their shape.
- Air fryer: Bake at 350°F (175°C) for 10-12 minutes for a speedy, crisp result (watch closely).
Allergen Notes: If nut allergies are a concern, avoid caramel brands that use nuts or cross-contamination. You can substitute coconut caramels for a safe option.
I once made a batch with diced pears and a tiny bit of ginger—everyone loved the unexpected flavor! Don’t hesitate to get creative; these pie bombs are super forgiving.
Serving & Storage Suggestions
Caramel Apple Pie Bombs are best served warm, straight from the oven when the caramel is gooey and the apples are steaming. Here’s how I like to present them:
- Serving: Arrange on a platter, dust with powdered sugar, and serve with scoops of vanilla ice cream or whipped cream. They’re perfect for brunch, dessert tables, or even a cozy breakfast treat.
- Beverage Pairings: Coffee, hot cider, or chai tea complement the fall flavors beautifully. If you’re feeling fancy, try a caramel latte!
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days—just know the dough will soften a bit.
- Freezing: Pie bombs freeze well! Wrap individually in plastic wrap, then place in a freezer bag. They’ll keep for 2-3 months.
- Reheating: Warm in a 350°F (175°C) oven for 5-7 minutes, or microwave for 15-20 seconds (the caramel can get hot, so let them cool a moment before eating).
Flavor tip: The spices and caramel meld even more overnight—so sometimes, day-old pie bombs taste even richer. I’ve reheated them for school lunches and coffee breaks, and they’re just as good as fresh!
Nutritional Information & Benefits
Here’s a quick look at the nutrition profile for Caramel Apple Pie Bombs (per bomb, based on standard ingredients):
- Calories: ~140
- Fat: 5g
- Saturated Fat: 2g
- Carbs: 22g
- Sugar: 11g
- Protein: 2g
Health Benefits: Apples add fiber and vitamin C, while cinnamon is known for its antioxidant properties. Using fresh apples (instead of canned filling) keeps the sugar in check and bumps up the nutrition. If you use whole-wheat dough, you’ll add a little more fiber.
Dietary Notes: Easy to make gluten-free or vegan with swaps. Contains dairy and wheat (unless modified). Caramel candies may contain traces of nuts—always check labels if allergies are a concern.
Honestly, I love that this recipe brings a bit of wellness to indulgent dessert—especially when you keep portions in check. It’s a treat, but not a sugar overload!
Conclusion
So, why make Caramel Apple Pie Bombs? Because they’re simple, crave-worthy, and full of those classic fall flavors we all love. You get gooey caramel, tender apples, and a golden crust—all in a cute, snackable package. There’s no fuss, no fancy skills required, just a little time and a lot of happy taste buds.
Don’t be afraid to mix things up—try different apples, play with the spices, or add a sprinkle of sea salt for a modern twist. I keep coming back to this recipe because it’s both comforting and fun to make. Whether you’re baking for family, friends, or just yourself (midnight snack, anyone?), these pie bombs always deliver.
Give them a whirl, and let me know how yours turn out! Did you add your own twist? Drop a comment below, share your photos on Pinterest, or tag me on social media. Happy baking—and happy fall!
Frequently Asked Questions
Can I use store-bought apple pie filling instead of fresh apples?
Absolutely! Just chop the filling into small pieces and use about a tablespoon per pie bomb. It’s quick and still tastes delicious.
How do I keep the caramel from leaking out during baking?
Make sure you seal the dough tightly around the filling. If some leaks, don’t worry—scrape up the caramel and drizzle it over the finished bombs!
Can I make Caramel Apple Pie Bombs ahead of time?
Yes, you can prep and refrigerate the unbaked bombs for up to 24 hours. Bake straight from the fridge, adding 1-2 minutes to the bake time.
What’s the best apple to use for this recipe?
Granny Smith apples are my favorite for their tartness, but Honeycrisp and Fuji work well for a sweeter flavor. Just use firm apples so they hold up during baking.
Can I freeze Caramel Apple Pie Bombs?
Definitely! Wrap cooled bombs individually, freeze, and reheat in the oven or microwave. They’re perfect for make-ahead treats!
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Caramel Apple Pie Bombs
- Total Time: 25-28 minutes
- Yield: 12 pie bombs 1x
Description
Caramel Apple Pie Bombs are a quick and easy fall dessert featuring cinnamon-spiced apples and gooey caramel wrapped in golden biscuit dough. These handheld treats deliver all the flavors of classic apple pie in a fun, snackable form—perfect for cozy nights, potlucks, or weekday cravings.
Ingredients
- 1 can (16 oz) refrigerated biscuit dough
- 2 medium firm apples (about 9 oz), peeled and diced
- 12 soft caramel candies
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
- All-purpose flour, for dusting (optional)
- Pinch sea salt (optional, for salted caramel twist)
- Powdered sugar, for dusting (optional)
- Vanilla ice cream or whipped cream, for serving (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease.
- Peel and dice apples into small cubes (about 1/2-inch pieces). Toss apples with cinnamon and sugar in a mixing bowl until evenly coated.
- Open biscuit dough and separate into individual rounds. Flatten each round into a circle about 3 inches wide. Dust with flour if sticky.
- Place a spoonful of cinnamon-sugar apples (about 1 tablespoon) and one caramel candy in the center of each dough circle.
- Gather edges of dough up and over the filling, pinching to seal tightly into a ball.
- Place sealed pie bombs seam-side down on the prepared baking sheet. Brush tops with melted butter and sprinkle with extra sugar if desired.
- Bake for 15-18 minutes, until golden brown and cooked through. Start checking at 15 minutes.
- Let cool for 5 minutes on the baking sheet before serving. Serve warm, dusted with powdered sugar or alongside vanilla ice cream.
Notes
Seal the dough tightly to prevent caramel leaks. For a salted caramel twist, add a pinch of sea salt inside each bomb. Use firm apples for best texture. Pie bombs freeze well and can be reheated in the oven or microwave. For gluten-free or vegan adaptations, use suitable dough and caramels. Broil for 1 minute at the end for extra crispy tops.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 pie bomb
- Calories: 140
- Sugar: 11
- Sodium: 220
- Fat: 5
- Saturated Fat: 2
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: caramel apple pie bombs, apple dessert, fall baking, easy dessert, handheld pie, caramel, apple pie, biscuit dough, quick dessert, autumn treat
