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Caramel Apple Pie Bombs with Cinnamon Sugar

Caramel apple pie bombs with cinnamon sugar are filled with tender spiced apples and a soft caramel, then baked in refrigerated biscuits until golden. A buttery cinnamon-sugar coating adds a crisp, sweet finish.
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Prep Time 15 minutes
Cook Time 23 minutes
Cooling and resting 25 minutes
Total Time 1 hour 3 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the apple filling
  • 1 apple medium, about 1 cup, peeled, cored, and cut into 1/4-inch dice
  • 2 tbsp brown sugar packed light
  • 1 tsp lemon juice
  • 0.25 tsp apple pie spice
  • 0.5 tsp cornstarch
  • 1 tsp water
For the bombs
  • 1 can (16.3 oz) refrigerated buttermilk biscuits 8-count, not flaky layers
  • 8 caramel candies soft, unwrapped
For the cinnamon-sugar coating
  • 0.25 cup granulated sugar
  • 1 tsp ground cinnamon
  • 3 tbsp unsalted butter melted

Equipment

  • 1 10-inch skillet
  • 1 18x13-inch rimmed baking sheet

Method
 

Cook the apple filling
  1. In a 10-inch skillet over medium heat, stir together the apple, brown sugar, lemon juice, and apple pie spice. Cook, stirring often, for 5–7 minutes, until the apple is tender but still holds its shape.
  2. In a small bowl, whisk the cornstarch into the water, then stir the mixture into the skillet. Cook for 1 minute, until glossy and thickened.
  3. Transfer the filling to a shallow bowl and cool completely, about 20 minutes.
Assemble and bake
  1. Heat the oven to 375°F and line an 18x13-inch rimmed baking sheet with parchment paper.
  2. Separate the biscuits and flatten each into a 4-inch round.
  3. Put 1 caramel candy and 1 tablespoon cooled apple filling in the center of each round, then pinch the edges firmly closed.
  4. Place the biscuits seam-side down on the baking sheet.
  5. Bake for 14–18 minutes, until the biscuits are golden brown and cooked through.
Coat with cinnamon sugar
  1. Stir the granulated sugar and cinnamon together in a shallow bowl.
  2. Brush the hot bombs with the melted butter, then roll them in the cinnamon sugar until coated.
  3. Let the bombs rest for 5 minutes before serving, as the caramel filling will be very hot.

Notes

For a neat seal, pinch each biscuit edge firmly closed before baking. Store covered in the refrigerator for up to 3 days; freezer storage is not recommended because the biscuit texture can suffer. For a dairy-free swap, use dairy-free biscuits, caramel candies, and butter if available.