Crispy, golden, and filled with gooey cinnamon apples, these apple pie bombs are the ultimate bite-sized dessert. They’re easy to make with biscuit dough, taste like mini apple pies, and are perfect for snacking, parties, or even Thanksgiving dessert tables.

why you’ll love apple pie bombs

These little treats give you all the flavors of apple pie without the fuss of making a crust. Each bite has a warm apple filling wrapped in soft, golden dough. They’re fried until crisp, then rolled in cinnamon sugar or dusted with powdered sugar. The best part is they’re quick and easy, so you can whip up a batch anytime a craving strikes.

If you love cozy fall desserts, you might also enjoy this Ultimate Apple Crumble Cheesecake Delight that blends apples, cinnamon, and creamy cheesecake in one indulgent dessert.

how to make apple pie bombs

Start with the apple filling by cooking diced apples in butter, sugar, cinnamon, and vanilla. A little cornstarch slurry helps thicken the mixture so it doesn’t leak out of the bombs. Let the filling cool before assembling.

For the dough, use refrigerated biscuits or homemade soft dough. Flatten each round, add a spoonful of apple filling, and pinch the edges closed to form a ball. Fry in hot oil until golden and crisp, then finish with a dusting of powdered sugar or a roll in cinnamon sugar.

For another cozy brunch favorite, check out this Fluffy German Pancake (Dutch Baby) — it puffs beautifully in the oven and pairs perfectly with fruit toppings.

Ingredients:

For the Apple Filling:
2 medium apples (like Granny Smith), peeled and diced
2 tbsp unsalted butter
2 tbsp brown sugar
1 tsp ground cinnamon
½ tsp vanilla extract
1 tsp cornstarch + 1 tbsp water (mixed into a slurry)

For the Dough:
1 can refrigerated biscuit dough (8-count) or use homemade soft dough
1 egg (for egg wash, optional)

For Frying:
Vegetable oil (for deep frying)

For Topping:
Powdered sugar (for dusting)
Optional: Cinnamon sugar mix (¼ cup sugar + 1 tsp cinnamon)

Directions:

Melt butter in a pan. Add diced apples, brown sugar, cinnamon, and vanilla. Cook 3–5 minutes until softened. Stir in cornstarch slurry to thicken. Let cool.
Flatten each biscuit round. Add 1 tbsp apple filling in the center. Pinch edges to seal tightly into a ball.
Heat oil to 350°F (175°C). Fry bombs 2–3 minutes per side until golden. Drain on paper towels.
While warm, dust with powdered sugar or roll in cinnamon sugar. Serve immediately.

tips for success

Make sure the edges are sealed well to prevent filling leaks.
Fry in small batches to keep the oil temperature steady.
Let the filling cool before wrapping in dough so it doesn’t soften the dough too much.

creative variations

Apple Pie Bombs in the Oven: Bake at 375°F (190°C) for 15–18 minutes instead of frying for a lighter version.
Caramel Apple Bombs: Add a drizzle of caramel sauce inside or on top for extra sweetness.

serving suggestions

Serve warm with a scoop of vanilla ice cream for a mini apple pie sundae.
Pile them on a platter for a Thanksgiving dessert spread.
Dip them in caramel or chocolate sauce for a fun party treat.

storing leftovers

Store cooled apple pie bombs in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F (163°C) for 8–10 minutes to restore crispiness. Avoid microwaving, as it makes them soggy.

Apple Pie Bombs – Crispy, Sweet, and Bursting with Flavor!