Apple Pie Bombs Recipe

flaky apple pie bombs with caramel drizzle on white counter

These Apple Pie Bombs capture everything you love about classic apple pie in a bite-sized, flaky treat. Filled with warm cinnamon apples and gooey caramel, they’re the perfect quick dessert for fall gatherings or cozy weeknights with family.

No ratings yet

Print Pin

Course: Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 15

Cooling & Assembly: 10

Total Time: 40

Servings: apple pie bombs

Calories: 210kcal

Cost: $8

Equipment

Baking sheet Heavy-duty for even heat
Parchment paper Prevents sticking
Cast-iron skillet Ideal for apple filling
Mixing bowl For combining ingredients
Sharp knife For dicing apples
Rolling pin To flatten dough pieces
Air fryer (optional) For crispier texture

Ingredients

2 cans crescent roll dough or crescent rolls for similar texture
3 medium apples peeled and finely diced (Granny Smith preferred)
3 tablespoon butter unsalted
2 tablespoon brown sugar light or dark works
1 tablespoon cinnamon for warm spice
0.25 teaspoon nutmeg optional
0.25 teaspoon allspice optional
0.25 teaspoon salt enhances flavor
1 tablespoon cornstarch thickens apple filling
1 pinch vanilla extract adds warmth
0.5 cup caramel sauce for drizzling or dipping
2 tablespoon cinnamon sugar for dusting before baking
cooking spray or water helps seal dough edges

Instructions

Melt butter and cook diced apples with sugar and spices until softened; stir in cornstarch and vanilla, then cool completely.
Preheat oven to 375°F (190°C). Separate crescent dough and flatten triangles slightly.
Add 1 tablespoon apple filling to each piece of dough; roll and seal tightly into balls.
Brush with butter or oil and sprinkle with cinnamon sugar.
Bake 12–15 minutes until golden brown and puffed.
Cool slightly and drizzle with caramel sauce before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition