Apple Pie Bombs

Make the Apple Pie Filling (if not using store-bought): In a medium saucepan, combine diced apples, brown sugar, cinnamon, butter, and lemon juice. Cook over medium heat for 5-7 minutes until the apples are soft. Dissolve cornstarch in water and add to the apple mixture, stirring until thickened. Remove from heat and let cool completely.

Prepare the Dough: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Separate the refrigerated biscuit dough into 8 individual biscuits. Flatten each biscuit into a 4-inch circle using your hands or a rolling pin.

Fill the Bombs: Place 1-2 tablespoons of apple pie filling in the center of each flattened dough circle. Carefully pull the edges of the dough up and around the filling, pinching them together at the top to seal completely. Shape into a smooth ball.

Bake the Bombs: Place the filled dough balls seam-side down on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until golden brown.

Coat in Cinnamon Sugar: While the bombs are baking, mix together the granulated sugar and cinnamon in a small bowl. Once the bombs are out of the oven, brush them with melted butter and immediately roll each one in the cinnamon-sugar mixture until fully coated.

Serve and Enjoy: Drizzle with caramel sauce, if desired, and serve warm.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 210 kcal | Servings: 8 bombs

Tips:

Make sure to seal the dough well to prevent the filling from leaking out during baking.

Use a mix of sweet and tart apples (such as Honeycrisp and Granny Smith) for a more balanced flavor in the filling.