I’ll never forget the evening we spent at the small-town fall festival a few years ago. The air smelled of cinnamon, butter, and fried dough—every booth had something warm and golden to tempt you.
My daughter spotted a stand selling bite-sized “apple pie balls,” and we couldn’t resist. We bought a box, still warm, and bit into crisp shells filled with gooey apple filling. The mix of tart apples and sugar felt like autumn in a single bite.
That memory came rushing back one rainy Sunday when I wanted to bring that same warmth home. With a can of biscuits and a jar of apple pie filling, I decided to try my own version—simple enough for a weekday, but festive enough to make everyone smile. My husband wandered into the kitchen drawn by the scent of cinnamon, and before long, the kids were waiting by the counter.
It’s funny how something so easy can fill the house with laughter, chatter, and the kind of comfort that only homemade treats can bring. These Apple Pie Bombs turned out crisp outside, soft inside, and honestly? They tasted even better than the ones from the fair.
Short Description
Crispy on the outside and filled with warm, cinnamon-spiced apples inside, these Apple Pie Bombs are a quick, comforting dessert made with biscuit dough and pie filling. Perfect for cozy evenings, potlucks, or anytime you crave a sweet bite of nostalgia.
Key Ingredients
- 1 (16.3-ounce) can Grands Big biscuits, flaky
- 1 (21-ounce) can apple pie filling or caramel apple pie filling
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- Vegetable oil for frying
Tools Needed
- Heavy-bottomed saucepan (2–3 quart)
- Rolling pin or your hands for flattening dough
- Mixing bowl
- Slotted spoon
- Paper towels
- Shallow bowl for cinnamon sugar
Cooking Instructions
Step 1: Prepare the cinnamon sugar and oil
Mix sugar and cinnamon in a shallow bowl and set aside. Fill a heavy saucepan just over halfway with vegetable oil—enough to submerge the dough balls completely.
Step 2: Prepare the dough and filling
Separate each biscuit into two layers and flatten into thick circles with your fingers or a rolling pin. Avoid making them too thin or the filling may leak during frying.
Step 3: Assemble the bombs
Spoon about 1 tablespoon of apple pie filling into the center of each dough circle. Pinch the edges tightly to seal, then roll gently into a smooth ball.
Step 4: Fry until golden
Heat oil to 325°F and maintain the temperature. Carefully lower 2–3 dough balls into the oil using a slotted spoon. Turn often to brown evenly, about 5 minutes total. Adjust heat as needed to keep the oil steady.
Step 5: Coat and serve
Remove fried bombs from oil and place on paper towels briefly. While still warm, roll them in the cinnamon sugar mixture until fully coated. Serve immediately for the best texture—crispy outside, gooey inside.
Why You’ll Love This Recipe
Simple & Quick: Uses only five ingredients and takes less than 30 minutes start to finish.
Budget-Friendly: Made with pantry staples—no fancy tools or dough required.
Warm & Comforting: The combination of flaky dough and spiced apples makes each bite cozy and nostalgic.
Perfect for Sharing: Great for parties, brunches, or family dessert nights.
Versatile: Works with caramel, cherry, or peach fillings too.
Mistakes to Avoid & Solutions
Overstuffing the dough: Too much filling can cause leaks. Stick to 1 tablespoon per piece.
Oil too hot: This burns the outside before the inside cooks. Keep it at 325°F and adjust if browning too quickly.
Not sealing tightly: Gaps in the dough will let filling escape. Pinch seams firmly and roll into smooth balls.
Skipping the sugar coating: The cinnamon sugar adds both texture and flavor—don’t skip it!
Letting them cool too long before coating: The sugar sticks best while the bombs are still warm.
Serving and Pairing Suggestions
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Dust with powdered sugar for a bakery-style touch.
Pair with coffee, spiced tea, or hot apple cider for a cozy afternoon treat.
Arrange on a platter for parties or holiday gatherings, they look as good as they taste.
Storage and Reheating Tips
Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheating: Warm in a 350°F oven for 5–7 minutes to restore crispness. Avoid microwaving—it makes them soggy.
Freezing: Freeze uncoated fried bombs in a single layer, then reheat in the oven and coat with cinnamon sugar just before serving.
FAQs
1. Can I bake these instead of frying?
Yes. Bake at 375°F for 15–18 minutes until golden, then roll in melted butter and cinnamon sugar.
2. Can I use homemade apple pie filling?
Absolutely! Just make sure it’s thick so it doesn’t leak during frying.
3. How can I prevent them from falling apart in oil?
Seal tightly and avoid overcrowding the pan. Fry in small batches for even cooking.
4. What’s the best oil for frying?
Use vegetable or canola oil—both have high smoke points and neutral flavors.
5. Can I make them ahead of time?
You can shape and refrigerate them up to 6 hours ahead, then fry right before serving.
Tips & Tricks
Chill the biscuit dough for 10 minutes before filling—it’s easier to handle.
Chop large apple chunks into smaller pieces for smoother sealing.
Use a candy thermometer to maintain the perfect oil temperature.
Roll in extra cinnamon sugar for a more flavorful crust.
Serve with whipped cream or caramel dip for a fun dessert platter.
Recipe Variations
Caramel Apple Bombs: Replace regular filling with caramel apple pie filling or drizzle caramel sauce over the top.
Apple Cinnamon Roll Bombs: Use cinnamon roll dough instead of biscuits for extra sweetness.
Mini Apple Fritter Bombs: Mix chopped apples with cinnamon and sugar, then fold directly into biscuit dough before frying.
Air Fryer Version: Air fry at 350°F for 8–10 minutes, turning halfway. Brush lightly with oil before air frying.
Apple Pie Cheesecake Bombs: Add a teaspoon of cream cheese with the apple filling for a creamy surprise inside.
Final Thoughts
When I brought a batch of these Apple Pie Bombs to our office potluck, they disappeared faster than anything else on the table. Everyone wanted to know how something so simple could taste so amazing. That’s the beauty of them—uncomplicated, golden bites of joy.
The flaky crust, the cinnamon sugar crunch, and the warm apple center feel like comfort you can hold in your hand. Making these at home reminds me that happiness doesn’t always come from big, elaborate recipes—it often starts with a can of biscuits, a little sugar, and a kitchen that smells like love.
Apple Pie Bombs
Ingredients
- 1 16.3-ounce can Grands Big biscuits, flaky
- 1 21-ounce can apple pie filling or caramel apple pie filling
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- Vegetable oil for frying
Instructions
- Mix sugar and cinnamon in a shallow bowl and set aside. Fill a heavy saucepan halfway with oil for frying.
- Separate each biscuit into two layers and flatten into thick circles, being careful not to make them too thin.
- Spoon a tablespoon of apple pie filling into the center of each circle, pinch the edges to seal, and roll into smooth balls.
- Heat oil to 325°F, then fry 2–3 dough balls at a time for about 5 minutes, turning often until golden and evenly browned.
- Drain briefly on paper towels, then roll warm bombs in cinnamon sugar until fully coated. Serve right away for the perfect crispy shell and gooey apple filling.
