Apple Pie Bombs

Quick and easy handheld Apple Pie Bombs made with canned biscuits, apple pie filling, and cinnamon sugar. No pie crust, no forks, just warm gooey apple goodness you can eat with your hands. Perfect for parties, game nights, or last-minute desserts.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Air fryer Churro apple pie bombs, Apple Pie Bombs, Apple pie bombs biscuit, Apple pie bombs crescent rolls, Apple pie Bombs with pie crust, Baked apple pie bombs, Deep fried apple pie bombs, Easy apple pie Bombs

Prep Time: 20

Cook Time: 15

Cooling & Coating: 5

Total Time: 40

Servings: bombs

Calories: 160kcal

Cost: $7

Equipment

1 Baking sheet (Regular size fits about 8 bombs)
1 Parchment Paper or Silicone Mat (Prevents sticking)
1 Rolling pin or hands (To flatten biscuits)
1 Pastry brush (For brushing melted butter)
1 Small bowl (To mix cinnamon sugar)
1 Microwave-safe bowl (For melting butter)

Ingredients

▢ 1 can (16 oz) Refrigerated biscuit dough - 8 large biscuits or 16 smaller
▢ 1 can (21 oz) Apple pie filling Drain excess liquid
▢ ¼ cup Granulated sugar - For coating
▢ 1 tablespoon Ground cinnamon - Mix with sugar
▢ 4 tablespoon Butter - Melted, for brushing
▢ 1 teaspoon Vanilla extract - Optional, adds flavor
▢ Caramel sauce - Optional drizzle
▢ Chopped pecans or walnuts - Optional add-in
▢ Cream cheese Optional - Optional, for creamy filling

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Drain excess liquid from apple pie filling. Mix cinnamon and sugar in a small bowl. Melt butter for brushing later.
Separate biscuits and flatten each into a round about 4–5 inches wide using your hands or a rolling pin. Don’t make them too thin or they’ll tear.
Spoon one heaping tablespoon of apple pie filling into the center of each flattened biscuit.
Pull edges of dough up around the filling, pinch tightly to close, and roll gently into a ball shape to make sure there are no gaps.
Place sealed bombs seam-side down on the prepared baking sheet, leaving space between them. Brush tops with melted butter.
Bake 12–15 minutes until golden brown and puffed. Remove from oven when fully browned.
While still hot, roll each bomb in the cinnamon sugar mixture so the coating sticks evenly.
Let cool about 2 minutes before serving. Optional: drizzle with caramel sauce or serve with ice cream.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition