Ingredients
Scale
For the Apple Pie Filling:
- 2 medium apples (Granny Smith or Honeycrisp work well), peeled, cored, and chopped into small cubes
- 1 tablespoon unsalted butter
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour (to thicken)
- A pinch of salt
- 1 teaspoon vanilla extract
For the Dough and Topping:
- 1 can (16.3 oz) refrigerated biscuit dough (such as Pillsbury Grands)
- 2 tablespoons melted butter (for brushing)
- 1/4 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
- Powdered sugar (optional, for dusting)
Ingredient Highlights
- Apples: The key ingredient to creating that authentic apple pie flavor. A mix of tart and sweet apples like Granny Smith and Honeycrisp gives the best balance of flavor and texture.
- Brown Sugar: Brown sugar is used in the filling to create a caramelized, rich flavor that pairs perfectly with the apples and cinnamon.
- Butter: Adds richness to both the filling and the biscuit dough, making the bombs soft and delicious.
- Cinnamon: The classic fall spice, cinnamon is a must-have in both the filling and the coating for a warm, cozy flavor.
- Biscuit Dough: The biscuit dough is the perfect base for the bombs, offering a buttery and flaky texture that complements the sweet apple filling.
Instructions
Prepare the Apple Pie Filling:
- Cook the Apples: In a medium saucepan, melt 1 tablespoon of butter over medium heat. Once the butter is melted, add the chopped apples, brown sugar, cinnamon, and salt. Stir to combine, and cook for about 5-7 minutes until the apples begin to soften.
- Thicken the Filling: Sprinkle 1 tablespoon of flour over the apples, and stir to coat. Cook for another 2-3 minutes to allow the mixture to thicken into a sticky, apple pie filling consistency. Remove from heat, and stir in the vanilla extract. Let the filling cool while you prepare the biscuit dough.
Prepare the Biscuit Dough:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Separate the Biscuits: Open the can of refrigerated biscuit dough and separate the biscuits. If the biscuits are large, you can gently flatten them with your hands to form a bigger surface area to hold the filling.
Assemble the Apple Pie Bombs:
- Spoon the Filling: Take a spoonful of the cooled apple pie filling and place it in the center of each biscuit. You don’t need to overfill the biscuit, as the dough will puff up during baking, and you don’t want the filling to spill out.
- Seal the Bombs: Carefully fold the edges of the biscuit dough over the filling, pinching the seams together to seal the bomb. Make sure the filling is completely enclosed within the dough.
Bake the Apple Pie Bombs:
- Brush with Butter: Place the sealed dough bombs on the prepared baking sheet. Using a pastry brush, lightly brush each apple pie bomb with melted butter for a golden, crispy finish.
- Coat with Cinnamon Sugar: In a small bowl, combine 1/4 cup of granulated sugar with 1 teaspoon of cinnamon. Sprinkle this mixture generously over the top of each apple pie bomb.
- Bake: Bake the apple pie bombs in the preheated oven for 20-25 minutes or until the dough is golden brown and crispy. Keep an eye on them towards the end of baking to ensure they don’t over-brown.
Finish and Serve:
- Cool and Dust with Powdered Sugar: Once the bombs are baked, remove them from the oven and let them cool for a few minutes. If desired, dust with a light coating of powdered sugar for an extra touch of sweetness.
- Serve and Enjoy: Serve the Apple Pie Bombs warm, either on their own or with a side of vanilla ice cream or whipped cream for an extra indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Nutrition
- Serving Size: 12-16 pieces
- Calories: 200-250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 2g