Apple Pie Bombs-Sweet Easy Dessert Recipe

Apple Pie Bombs are a delightful explosion of fall flavors, neatly contained in a bite-sized package that’s both charming and utterly irresistible. Have you ever craved that comforting taste of classic apple pie, but wanted something a little more playful and convenient? That’s precisely where these little wonders shine. People adore them because they capture the very essence of a warm, spiced apple pie – think tender, sweet apples mingling with cinnamon and nutmeg – but without the fuss of a full-sized crust. What truly makes Apple Pie Bombs special is their unique presentation; they’re often baked in mini muffin tins or rolled into perfect spheres, creating a delightful surprise with every mouthful. They’re perfect for parties, potlucks, or simply as a sweet treat to brighten your afternoon. Get ready to fall in love with this addictive creation!

Ingredients:

• 1 (16.3 oz) can Grands “Big” biscuits, flaky
• 1 (21 oz) can apple pie filling or caramel apple apple pie filling
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon
• Vegetable oil for frying

Preparing Your Apple Pie Bombs

Mixing the Cinnamon Sugar Coating

The first step to achieving those delightfully crispy and sweet exteriors for your Apple Pie Bombs is to create the perfect cinnamon sugar coating. In a shallow bowl or a pie plate, combine the 1 cup of granulated sugar with the 1 tablespoon of ground cinnamon. Whisk them together thoroughly with a fork or a small whisk until the cinnamon is evenly distributed throughout the sugar. This mixture will be used to coat the fried bombs, giving them that irresistible spiced sweetness. Make sure there are no clumps of cinnamon. This coating is crucial for both flavor and texture, so don’t rush this part! Set this bowl aside for later.

Preparing the Biscuits and Filling

Now, let’s get our main components ready. Carefully open the can of Grands “Big” biscuits. You’ll want to gently separate each biscuit. Try not to tear or overwork the dough, as this can affect the fluffiness of the final product. For each biscuit, you’re going to create a pocket for the apple pie filling. You can do this by gently pressing your thumb into the center of each biscuit, creating a well. Alternatively, you can carefully flatten each biscuit slightly into a rough circle, about 4-5 inches in diameter, being careful not to make it too thin. This will give you more surface area to work with when adding the filling.
Next, open the can of apple pie filling. If you’re using a regular apple pie filling, you might want to give it a quick stir to ensure the apples are well distributed. If you opted for the caramel apple pie filling, the caramel will add an extra layer of richness and gooeyness. Spoon approximately 1 to 2 tablespoons of the apple pie filling into the center of each prepared biscuit. Be generous, but don’t overfill them, or you’ll have trouble sealing the bombs. You want enough filling to give that classic apple pie taste in every bite, but not so much that it oozes out uncontrollably during the frying process.

Sealing the Apple Pie Bombs

This is a critical step to ensure your bombs stay intact and the delicious filling stays where it belongs. Once you have the filling placed in the center of each biscuit, you need to carefully enclose it. If you pressed a well into the biscuit, gently fold the edges of the dough inwards towards the center, pinching and sealing them tightly around the filling. If you flattened the biscuits, take another flattened biscuit (or a piece of one) and place it over the filling, then carefully pinch and seal the edges of both biscuits together. The key here is to create a secure seal. Press firmly around the entire edge, ensuring there are no gaps. You can even crimp the edges with a fork for extra security, much like you would with a traditional pie crust. This will prevent the filling from escaping during the frying process and create that beautiful, round “bomb” shape.

Frying the Apple Pie Bombs

Heating the Oil

It’s time to get ready for frying! Select a deep, heavy-bottomed pot or a Dutch oven for frying. Pour enough vegetable oil into the pot to ensure your apple pie bombs can be submerged at least halfway, ideally fully, when they are placed in the oil. A general guideline is to use about 3-4 inches of oil. Attach a candy thermometer to the side of the pot, making sure the tip is submerged in the oil but not touching the bottom. Heat the oil over medium-high heat. You’re aiming for a consistent temperature of 350°F (175°C). Maintaining this temperature is crucial for achieving perfectly golden-brown and cooked-through bombs without burning the exterior before the inside is heated. Allow the oil to preheat for at least 5-10 minutes, or until it reaches the desired temperature. If the oil is too cool, the bombs will absorb too much grease and become soggy. If it’s too hot, they’ll brown too quickly and be raw inside.

Frying to Golden Perfection

Once your oil has reached a steady 350°F (175°C), you’re ready to fry! Carefully, using tongs or a slotted spoon, gently lower 3-4 apple pie bombs at a time into the hot oil. Don’t overcrowd the pot, as this will cause the oil temperature to drop dramatically, leading to uneven cooking. Let the bombs fry for about 2-3 minutes per side, or until they are a deep golden brown and puffed up. You’ll see them float to the surface and puff up as they cook. Use your tongs or slotted spoon to carefully turn them over to ensure even browning on all sides. Keep a close eye on them, as they can go from perfectly golden to burnt very quickly. The goal is a beautiful, even crispness all around.

Coating and Serving

As soon as the apple pie bombs are a rich golden brown on all sides and you’ve removed them from the hot oil using your slotted spoon, immediately transfer them to a plate lined with paper towels. This will help absorb any excess oil. While they are still hot – and this is important for the coating to adhere properly – gently roll each fried bomb in the prepared cinnamon sugar mixture. Make sure to coat them completely, turning them to get all sides dusted. The heat from the bombs will help the sugar and cinnamon cling to the surface, creating that wonderfully spiced, sweet crust. Serve these Apple Pie Bombs warm for the best experience. They are absolutely divine when the filling is gooey and the exterior is perfectly crisp and coated.

Conclusion:

And there you have it – the delightful journey of creating these irresistible Apple Pie Bombs! We’ve walked through each simple step, from preparing the tender apple filling to perfectly encasing them in golden dough. These little bites are a true testament to how a classic dessert can be reimagin extracted into a fun and shareable treat. Don’t be afraid to get creative with your toppings or enjoy them just as they are, warm from the oven. I truly hope you enjoy making and, more importantly, devouring these little explosions of apple pie goodness as much as I do. Share them with friends and family, or savor them all to yourself – they’re that good!

Frequently Asked Questions:

Can I make the Apple Pie Bombs ahead of time?

Yes, you can prepare the filling and even assemble the bombs up to a day in advance. Store them covered in the refrigerator. For best results, bake them closer to serving time for that perfect warm, gooey center. You might need to add a couple of extra minutes to the baking time if they are going directly from the fridge to the oven.

What other fruit fillings work well for these Apple Pie Bombs?

The possibilities are wonderfully endless! While apples are classic, you can absolutely experiment with other fruits. Pear and cinnamon, mixed berries with a touch of lemon zest, or even a simple cherry filling would be absolutely delicious. Just ensure the fruit is diced into small, manageable pieces and adjust the sweetness and spices according to your chosen fruit.

Apple Pie Bombs

Easy and delicious fried dessert bombs filled with apple pie filling and coated in cinnamon sugar.

Prep Time
15 Minutes

Cook Time
15 Minutes

Total Time
30 Minutes

Servings
8

Ingredients

• 1 (16.3 oz) can Grands “Big” biscuits, flaky
• 1 (21 oz) can apple pie filling or caramel apple apple pie filling
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon
• Vegetable oil for frying

Instructions

1. Step 1
   In a shallow bowl or pie plate, combine 1 cup granulated sugar with 1 tablespoon ground cinnamon. Whisk until evenly distributed. Set aside.
2. Step 2
   Open the can of Grands “Big” biscuits. Gently separate each biscuit. Create a well in the center of each biscuit by pressing your thumb into it, or flatten each biscuit into a rough circle about 4-5 inches in diameter.
3. Step 3
   Spoon approximately 1 to 2 tablespoons of apple pie filling into the center of each prepared biscuit. Do not overfill.
4. Step 4
   Carefully enclose the filling by folding the edges of the dough inwards and pinching to seal. If using flattened biscuits, place another flattened biscuit on top and pinch/seal edges together securely. Crimp edges with a fork for extra security.
5. Step 5
   Heat about 3-4 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Maintain this temperature.
6. Step 6
   Carefully lower 3-4 apple pie bombs at a time into the hot oil. Fry for about 2-3 minutes per side, until deep golden brown and puffed up. Turn to ensure even browning.
7. Step 7
   Remove fried bombs from oil and place on a paper towel-lined plate. While still hot, gently roll each bomb in the prepared cinnamon sugar mixture until completely coated. Serve warm.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.