Mouthwatering Caramel Apple Bombs

These caramel apple pie bombs transform simple ingredients into a dessert that tastes like you spent hours in the kitchen. The magic happens when the warm caramel melts into the spiced apple filling, creating pockets of gooey goodness inside pillowy biscuit dough. I created this recipe when looking for a quicker alternative to traditional apple pie, and it quickly became my go-to dessert for last-minute gatherings.

I first made these apple pie bombs during apple picking season when my kitchen was overflowing with fresh apples. The combination of warm cinnamon, tender apples, and melted caramel immediately won over my family, and now they request these little treats almost weekly throughout fall and winter.

Ingredients

• Apples fresh and firm varieties like Granny Smith or Honeycrisp work best as they hold their shape during cooking and provide the perfect balance of sweetness and tartness
• Brown sugar adds a rich molasses flavor that complements the caramel and apples beautifully
• Ground cinnamon essential for that classic apple pie flavor profile
• Refrigerated biscuit dough the convenient shortcut that makes this recipe so accessible
• Caramel candies the star ingredient that creates that irresistible gooey center
• Butter adds richness to both the apple filling and helps the exterior achieve that golden brown color
• Cinnamon sugar creates a delightful sweet crust on the outside that enhances the overall flavor experience

Step-by-Step Instructions

Prepare the Apple Filling

Cook the chopped apples with brown sugar, cinnamon, and butter until tender but not mushy, about 5 minutes. The goal is to soften the apples while concentrating their flavor. This step infuses the apples with the warm spices and creates a jammy consistency that pairs perfectly with the caramel. Allow the mixture to cool slightly before moving to the next step to prevent the dough from becoming too soft when assembling.

Prepare the Biscuit Dough

Take each biscuit and gently flatten it into a thin round using your fingers or a rolling pin. Work carefully to maintain an even thickness without tearing. The dough should be about 4 inches in diameter, which provides enough surface area to completely enclose the filling. If the dough feels sticky, lightly dust your work surface with flour to prevent sticking.

Add the Filling

Place a tablespoon of the cooled apple filling in the center of each flattened biscuit and top with a caramel candy. The caramel piece should be nestled right in the middle so it melts evenly during baking. Resist the temptation to overfill, as this can cause the bombs to burst open while baking.

Seal and Shape

Carefully gather the edges of the dough up and around the filling, pinching firmly to create a complete seal. Roll the filled dough between your palms to form a smooth ball shape. This sealing technique is crucial as it prevents the delicious filling from leaking out during baking. The seam should be completely closed with no visible openings.

Bake to Golden Perfection

Place the balls seam side down in your prepared baking dish, brush with melted butter, and sprinkle with cinnamon sugar if desired. Bake at 350°F for 30 to 35 minutes until they turn a beautiful golden brown. The transformation in the oven is magical as the dough puffs up, the caramel melts, and the aromas of cinnamon and apple fill your kitchen.

Bookmark

The caramel candies are what truly elevate this dessert from good to unforgettable. I once tried making these without the caramel pieces and while they were still tasty, they lacked that special gooey center that makes everyone gasp with delight when they take their first bite. My daughter now helps me make these every fall, carefully placing each caramel piece in the center like a hidden treasure.

Storage and Reheating

These caramel apple pie bombs stay fresh in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. When ready to enjoy again, reheat them in a 300°F oven for about 10 minutes or microwave individual bombs for 15 to 20 seconds. The microwave method works in a pinch but can make the dough slightly chewy rather than maintaining that perfect texture you get from oven reheating.

Ingredient Substitutions

If caramel candies are unavailable, try using 1 teaspoon of caramel sauce or dulce de leche in each bomb instead. For a healthier version, substitute the refrigerated biscuit dough with homemade whole wheat dough. The flavor profile can be varied by adding a quarter teaspoon of nutmeg or cardamom to the apple filling, or even a tablespoon of bourbon for an adult version. For a different twist, try dark brown sugar instead of light brown sugar for a deeper molasses flavor.

Serving Suggestions

These caramel apple pie bombs shine when paired with complementary elements that enhance their warm, sweet flavor. Serve them warm with a scoop of vanilla ice cream that melts slightly against the hot pastry. For an extra indulgent touch, drizzle additional warm caramel sauce over the top. They also pair beautifully with a cup of hot apple cider or coffee on chilly evenings. For brunch, arrange them alongside a fruit platter to balance the sweetness with fresh flavors.

Recipe Q&A

→ Can I use homemade dough instead of refrigerated biscuit dough?

Yes, you can substitute with homemade biscuit or pie dough. Just ensure the dough is rolled thin enough to wrap around the filling but thick enough to contain the melting caramel during baking. You may need to adjust baking time slightly for homemade dough.

→ What type of apples work best for this dessert?

Firm, tart-sweet apples like Honeycrisp, Granny Smith, or Pink Lady work excellently. They hold their shape during cooking while providing a nice balance to the sweet caramel. Avoid softer varieties like McIntosh which might become too mushy.

→ Can I make these ahead of time?

You can prepare the apple filling up to 2 days ahead and store it refrigerated. The assembled bombs are best baked fresh, but you can assemble them a few hours ahead and keep refrigerated until ready to bake. Once baked, they're best enjoyed warm but can be reheated gently.

→ How do I prevent the caramel from leaking during baking?

Make sure to seal the dough completely and tightly around the filling. Place the bombs seam-side down in the baking dish. If using larger caramel pieces, consider cutting them in half. You can also freeze the caramel pieces for 15 minutes before assembly to slow their melting rate during baking.

→ What can I serve with these caramel apple bombs?

They're delicious on their own, but truly shine when served with vanilla ice cream, whipped cream, extra caramel sauce, or a dusting of powdered sugar. For breakfast or brunch, try serving with a dollop of Greek yogurt for a tangy contrast to the sweetness.

→ Can I freeze these apple bombs?

Yes, you can freeze them both before or after baking. To freeze before baking, assemble completely, freeze on a baking sheet until solid, then transfer to freezer bags. Bake from frozen, adding 5-7 minutes to the baking time. Already baked bombs can be frozen and reheated in a 350°F oven until warm.