Warm apple pie filling, melty caramel, and a cinnamon-sugar crust all tucked inside golden fried biscuit dough—these caramel apple pie bombs are the kind of dessert that’s especially hard to resist while they’re still warm.
I especially like how simple they are. Refrigerated biscuit dough and canned apple pie filling take care of most of the prep, so there’s no pie crust to make and no apples to peel. The one thing worth paying attention to is the frying temperature. Keeping the oil at 325°F gives the biscuit dough enough time to cook through without getting too dark on the outside.
Serve them as soon as they’re coated in cinnamon sugar, with a little caramel sundae topping if you like. They’re sweet, warm, a little messy, and such a fun way to get all those caramel-apple flavors without making an entire pie.
Why You’ll Love This Recipe
These little treats have everything I want in a warm apple dessert. The outside is golden and covered in cinnamon sugar, while the middle is filled with soft apples and gooey caramel. That contrast is really what makes them special.
They’re also surprisingly easy to put together. Starting with biscuits and canned apple pie filling keeps the ingredient list short, and once you get into the rhythm of filling, frying, and rolling them in cinnamon sugar, the whole batch comes together in just 25 minutes.
And if you love caramel apples but want something a little cozier, this is such a fun alternative. You still get apples, caramel, and cinnamon, but everything is wrapped inside warm fried dough. A drizzle of caramel topping at the end makes them even better.
Caramel Apple Pie Bombs Ingredients
You only need a handful of simple ingredients to make these warm, gooey caramel apple pie bombs:
- Granulated Sugar – this gets mixed with the cinnamon to make that sweet coating on the outside of the warm pie bombs.
- Ground Cinnamon – gives the sugar coating its cozy cinnamon flavor and pairs perfectly with the apple filling.
- Biscuits – refrigerated biscuit dough makes the recipe especially easy. Once flattened, each biscuit becomes the dough that wraps around the apple and caramel filling. Stick with the 7.5-ounce biscuits rather than Grands, as the thicker dough may not cook completely in the center.
- Apple Pie Filling – canned apple pie filling gives you tender, sweet apples without having to cook a filling from scratch. You’ll add 1 tablespoon to the center of each biscuit.
- Caramels – this is where the gooey center comes from. Cut each individually wrapped caramel in half lengthwise and place both halves over the apple filling so the caramel melts properly as the pie bombs fry.
- Vegetable Oil – for frying. You’ll need enough to fill a 2 to 3-quart heavy-bottomed saucepan a little over halfway so the pie bombs can be completely submerged.
- Caramel Sundae Topping – optional, but a drizzle over the warm pie bombs adds even more caramel flavor right before serving.
Step-by-Step Instructions
First, get everything ready.
Pour vegetable oil into a 2 to 3-quart heavy-bottomed saucepan until it is a little more than ½ full. There should be enough oil to completely submerge the dough balls. Set the saucepan aside for now.
Combine the granulated sugar and ground cinnamon in a small heat-safe bowl. Stir until evenly mixed, then set aside.
Next, prepare the biscuit dough.
Open the biscuits and flatten each piece of dough using your fingers or a rolling pin. If the dough sticks while using a rolling pin, lightly dust the work surface with all-purpose flour.
Spoon 1 tablespoon of apple pie filling into the middle of each flattened dough circle.
Add both halves of one caramel on top of the apple filling. Cutting the caramel in half is important because a whole caramel will not melt properly.
Shape the pie bombs.
Bring the edges of the biscuit dough together over the filling and firmly pinch them closed so the dough does not open during frying. Gently tuck and roll the joined edges underneath to form a ball.
Now, fry them.
Heat the vegetable oil to 325°F. Keep the oil as close to this temperature as possible throughout the frying process.
With a slotted metal spoon, carefully lower the filled dough balls into the hot oil. Fry no more than 2 at once. Move and turn them gently with the spoon as they cook so they do not stick or scorch. Continue frying until every side is golden brown, about 5 minutes. Watch the oil temperature closely and adjust the heat when necessary. Oil that is too hot can brown or burn the exterior before the dough cooks through, while oil that is too cool can cause uneven cooking.
Finish with cinnamon sugar.
Lift each cooked pie bomb from the oil with the slotted spoon and immediately place it in the bowl of cinnamon sugar. Roll it until the entire surface is coated. Transfer to a plate and continue frying and coating the remaining pie bombs.
Serve immediately. Drizzle with caramel sundae topping, if desired.
Expert Tips
The biggest thing to watch here is the oil temperature. I’d keep a thermometer nearby and check it as you fry. At 325°F, the outside has time to become beautifully golden while the thicker biscuit dough cooks all the way to the center. If the oil gets too hot, the outside can look finished before the inside actually is.
I’d also stick with the smaller biscuits called for in the recipe rather than Grands biscuits. The larger biscuits create a much thicker layer of dough, which can stay raw in the middle.
And don’t skip cutting the caramels in half. Both halves go into each pie bomb, but those smaller pieces melt much more easily than one whole caramel would.
Finally, take a little extra time when sealing the dough. Pinch those edges together really well and tuck the seam underneath. You want all that apple and caramel goodness to stay safely inside once the dough goes into the hot oil.
Recipe Variations
If you want to lean even further into the cozy apple-pie flavors, sprinkle a little cinnamon or apple pie spice over the apple filling before closing the dough. You can also stir ¼ teaspoon ground nutmeg into the cinnamon sugar for another layer of warm spice.
Homemade apple pie filling works here too. It’s a nice option during apple season when you have fresh apples around, though I’d still stick with the same 1 tablespoon of filling for each pie bomb so they aren’t too full to seal.
You can also play around with the caramel. Sea-salt caramel adds a sweet-salty note, while chocolate-filled caramels turn these into an even richer dessert.
For the frying fat, vegetable shortening can be used instead of vegetable oil.
Storage & Reheating
These really are at their best right after frying. That’s when the cinnamon-sugar coating is fresh, the biscuit exterior has its best texture, and the caramel in the middle is still wonderfully soft.
If you do have leftovers, keep them in an airtight container at room temperature overnight or refrigerate them for up to 2 to 3 days. Warm them just until heated through before serving. Be careful with that first bite—the caramel center can become very hot.
You can also freeze the cooked pie bombs. Let them cool completely, freeze them separately on a baking sheet, and then transfer them to a freezer-safe container or bag. They’ll keep for up to 3 months.
Want to get some of the work done ahead of time? Assemble and shape the pie bombs, but stop before frying. Freeze them on a parchment-lined baking sheet until solid, then transfer them to an airtight container or freezer bag for up to 3 months.
Serving Suggestions
I think these are best served simply: warm, freshly rolled in cinnamon sugar, and eaten while the caramel inside is still gooey. Add a drizzle of caramel sundae topping if you want to make that caramel flavor even more pronounced.
For dessert, try putting one or two next to a scoop of vanilla ice cream. The cold, creamy ice cream with the warm apple filling is such a good combination. A little whipped cream works nicely too.
And for a cozy fall afternoon, serve them with something warm to drink. Coffee, apple cider, or a pumpkin spice latte all fit right in with the cinnamon, caramel, and apple flavors.
However you serve them, don’t wait too long. These caramel apple pie bombs are definitely a dessert to enjoy while they’re still warm.
Recipe FAQs
1. How do I keep the pie bombs from opening while frying?
Make sure you pinch the edges of the biscuit dough together really well before frying. I also like to tuck the sealed edges underneath and gently shape the dough into a ball. Don’t add more than 1 tablespoon of apple pie filling, or they can become too full and harder to seal.
2. Why are my pie bombs brown outside but still doughy inside?
This usually happens when the oil is too hot or the biscuits are too large. Keep the oil right around 325°F so the dough has enough time to cook through without getting too brown. I also don’t recommend using Grands biscuits because the thicker dough can stay raw in the middle.
3. Why do I need to cut the caramels in half?
The smaller pieces melt much better while the pie bombs are frying. You’ll still use one whole caramel per pie bomb, just cut it in half lengthwise and place both halves over the apple filling. If you leave the caramel whole, it may not melt completely.
4. Can I prepare caramel apple pie bombs ahead of time?
Yes, you can definitely make these ahead. Simply assemble and shape the pie bombs, but don’t fry them. Place them on a parchment-lined baking sheet and freeze until firm, then transfer to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.
5. What’s the best way to store leftover pie bombs?
These are best served warm right after frying, but you can store leftovers in an airtight container in the refrigerator for 2 to 3 days. You can also freeze the cooled pie bombs for up to 3 months. When reheating, warm just until heated through and be careful when biting into them because the caramel center can get very hot.
Caramel Apple Pie Bombs
Ingredients
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 7.5 ounces biscuits
- 21 ounces apple pie filling
- 10 caramels, cut in ½ longways (individually wrapped)
- Vegetable oil for frying
- Caramel sundae topping, optional
Instructions
- Pour vegetable oil into a 2 to 3-quart heavy-bottomed saucepan until it is a little more than ½ full. There should be enough oil to completely submerge the dough balls. Set the saucepan aside for now.
- Combine the granulated sugar and ground cinnamon in a small heat-safe bowl. Stir until evenly mixed, then set aside.
- Open the biscuits and flatten each piece of dough using your fingers or a rolling pin. If the dough sticks while using a rolling pin, lightly dust the work surface with all-purpose flour.
- Spoon 1 tablespoon of apple pie filling into the middle of each flattened dough circle.
- Add both halves of one caramel on top of the apple filling. Cutting the caramel in half is important because a whole caramel will not melt properly.
- Bring the edges of the biscuit dough together over the filling and firmly pinch them closed so the dough does not open during frying. Gently tuck and roll the joined edges underneath to form a ball.
- Heat the vegetable oil to 325°F. Keep the oil as close to this temperature as possible throughout the frying process.
- With a slotted metal spoon, carefully lower the filled dough balls into the hot oil. Fry no more than 2 at once. Move and turn them gently with the spoon as they cook so they do not stick or scorch. Continue frying until every side is golden brown, about 5 minutes. Watch the oil temperature closely and adjust the heat when necessary. Oil that is too hot can brown or burn the exterior before the dough cooks through, while oil that is too cool can cause uneven cooking.
- Lift each cooked pie bomb from the oil with the slotted spoon and immediately place it in the bowl of cinnamon sugar. Roll it until the entire surface is coated. Transfer to a plate and continue frying and coating the remaining pie bombs.
- Serve immediately. Drizzle with caramel sundae topping, if desired.
