Caramel Apple Pie Bombs

There is something irresistible about these Caramel Apple Pie Bombs. Warm fluffy biscuit dough filled with gooey apple pie and molten caramel centers all rolled in cinnamon sugar make them a sweet comfort for any casual get together or special moment.

The first time I made these was for a cozy autumn movie night and now they are asked for on every holiday morning. The caramel surprise never fails to delight my kids.

Ingredients

• Granulated sugar: Adds sweetness and the perfect cinnamon sugar coating. Choose fine white sugar for best texture.
• Ground cinnamon: Provides warmth and classic spice. Look for a fresh jar for peak flavor.
• Biscuits: Offers fast fluffy dough. Use a trusted refrigerated biscuit brand for tender results.
• Apple pie filling: Packs juicy apple flavor. Opt for one with visible apple chunks and a touch of cinnamon.
• Caramels: Delivers the irresistible gooey center. Soft chewy caramel works best for even melting.
• Vegetable oil: Used for frying. A neutral oil with a high smoke point like canola keeps the flavor clean.
• Caramel sundae topping (optional): Extra drizzle for those wanting more caramel shine and stickiness.

Instructions

Prep the Oil:

Pour vegetable oil into a heavy-bottomed saucepan filling it a little more than halfway. You want enough to fully submerge the dough balls. Set aside for now.

Mix Cinnamon Sugar:

Combine the granulated sugar and cinnamon in a small heatproof bowl and stir thoroughly. Set aside.

Flatten the Biscuits:

Open your biscuit package and flatten each dough round with your hands or a rolling pin. If using a rolling pin flour your surface lightly so the dough does not stick.

Add the Filling:

Place about one tablespoon of apple pie filling in the center of each dough circle. Try to get both apples and syrup in every bit.

Layer in the Caramel:

Place a half piece of caramel on top of the apple pie filling. The caramel melts better when halved.

Seal and Shape:

Pinch dough edges up and together over the filling. Take your time pinching tightly to avoid leaks. Gently roll the pinched dough into a ball shape tucking seams underneath.

Heat the Oil:

Set the pan with oil over medium heat. Allow it to reach a point where a tiny bit of dough sizzles on contact.

Fry the Bombs:

Working with only a couple at a time use a slotted spoon to lower dough balls into the hot oil. Gently roll and turn them so all sides become golden brown. Control the oil heat to avoid burnt outsides or undercooked middles.

Coat in Cinnamon Sugar:

Move hot pie bombs from the oil directly to the cinnamon sugar bowl. Rolling each one to completely coat while still hot helps the sugar stick better.

Serve:

Place coated bombs on a plate and repeat until all are done. Serve immediately while warm. Drizzle caramel sundae topping over the top if you like even more gooeyness.

There is something magical about the way the caramel melts into the tangy apples. As a child I always looked forward to helping roll dough in cinnamon sugar with my mom. The smell takes me right back.

Storage Tips

Store leftover bombs in an airtight container at room temperature for up to two days. For longer storage keep in the refrigerator and rewarm gently in the microwave or low oven. A quick zap brings back the gooey center.

Ingredient Substitutions

Pizza dough can be used in place of biscuits for a different texture. If you only have fresh apples chop and cook with a little sugar and spice before filling. Soft chewy candies like toffee squares can substitute for standard caramels in a pinch.

Serving Suggestions

Try serving with vanilla ice cream if you want a true apple pie sundae effect. A little whipped cream never hurts. For big brunches I set out extra cinnamon sugar and caramel so everyone can add more if desired.

Cultural and Historical Context

Fried dough stuffed with sweet fillings is loved in many cultures from American fried pies to Mexican buñuelos. These pie bombs are a playful blend of fair food nostalgia and the apple desserts found at every family gathering.

Seasonal Adaptations

Sprinkle a tiny bit of pumpkin spice into the cinnamon sugar in autumn. Substitute berry pie filling during summer for a fruity twist. Use apple butter and skip the caramel for a simple lighter version.

Three Helpful Notes

Work in batches to avoid crowding the oil. Let bombs cool slightly before biting in the caramel gets very hot. For a crispier shell let them sit one minute before rolling in sugar.

Success Stories

My friend once brought these to a baby shower and they disappeared before any other treat. The recipe is also a hit every year at our Halloween block party. Guests always ask for the secret to the gooey inside.

Freezer Meal Conversion

You can form and freeze the filled pie bombs before frying. Space on a tray and freeze solid then store in a freezer bag. When ready fry from frozen just add another minute or two to the cooking time.

These bombs taste best warm and fresh. Enjoy every melty bite with your favorite people.

Recipe FAQs

→ How do I prevent the filling from leaking during frying?

Seal the edges of the dough tightly and gently roll into a ball to keep the filling secure while frying.

→ Can I use homemade dough instead of canned biscuits?

Yes, homemade biscuit or sweet dough works well, just ensure it's rolled thin enough to wrap the filling.

→ What oil is best for frying these treats?

Vegetable oil is ideal due to its high smoke point and neutral flavor for even, golden frying.

→ Can I substitute the caramel candies?

Soft caramel or even caramel sauce can be used, but candies keep a gooey center while frying.

→ How should these be served?

Enjoy warm, either plain or with a drizzle of caramel sundae topping for an extra-sweet finish.