Can I use canned apple pie filling instead of making my own?

Yes, you can use canned filling in a pinch, but homemade filling really makes these bombs special. If using canned, drain excess liquid and still add some extra cinnamon for flavor boost.

What if I don't have a cast iron skillet?

No problem! You can use a regular baking dish or even a muffin tin in a pinch. A baking dish won't give quite the same crispy exterior, but they'll still be delicious.

Can I make these with puff pastry instead of biscuit dough?

Absolutely! Puff pastry creates a more delicate, flaky exterior. Cut the pastry into squares, fill, and fold corners to center to create a different look.

Why did some of my bombs open up during baking?

This usually happens when the seams aren't pinched tightly enough. Make sure to really press the edges together firmly, and consider using a fork to crimp the edges for extra insurance.

Apple Pie Bombs Recipe

Description

Delicious and easy-to-make Apple Pie Bombs, featuring a warm apple filling wrapped in buttery biscuits and topped with cinnamon sugar.

Ingredients

Units Scale

Apple Filling

2 baking apples, cored and chopped
2 tablespoons cornstarch
1/3 cup granulated sugar
1/3 cup light brown sugar
2 teaspoons cinnamon, or apple pie spice
1/4 teaspoon salt
2/3 cup water

Biscuit Dough

1 can (12 oz) Pillsbury Homestyle Butter Tastin’ refrigerated biscuits

Additional Ingredients

7 tablespoons unsalted butter, divided
1/3 cup granulated sugar
1 teaspoon cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Apple Filling: In a large saucepan, combine apples, 2 tablespoons butter, cornstarch, ⅓ cup granulated sugar, brown sugar, 1 teaspoon cinnamon, and salt. Slowly stir in ⅔ cup water. Bring the mixture to a low boil and cook, stirring occasionally, until the apples are tender (about 15 minutes). Remove from heat and set aside.
Preheat the Oven: Preheat the oven to 375°F. Grease a 10-inch cast iron skillet with 1 tablespoon of butter and set aside.
Flatten the Biscuits: Using your hands or a rolling pin, flatten each refrigerated biscuit into a 4-inch round.
Fill the Biscuits: Place a couple of tablespoons of the prepared apple filling in the center of each biscuit. Wrap the dough around the filling, pressing the edges to seal.
Arrange in the Skillet: Place the filled biscuits seam-side down in the prepared skillet, leaving some space between them to allow for spreading.
Prepare the Topping: In a small bowl, whisk together ⅓ cup granulated sugar and 1 teaspoon cinnamon. Set aside.
Add Butter and Topping: Melt the remaining 4 tablespoons butter and pour it evenly over the biscuits. Sprinkle the top of the biscuits with the prepared cinnamon-sugar mixture.
Bake the Biscuits: Bake in the preheated oven for 16 to 18 minutes, or until golden brown. Allow to rest for 5 minutes before serving warm.

Notes

Make sure the edges of the biscuit dough are sealed properly to prevent the filling from leaking out during baking.
Feel free to substitute apple pie spice with nutmeg or cardamom for a different flavor profile.
These are best served warm and can be paired with a scoop of vanilla ice cream or whipped cream for an indulgent treat.
If using a different brand of refrigerated biscuits, adjustments to baking time might be needed.

Nutrition

Serving Size: 1 apple pie bomb
Calories: 230
Sugar: 18g
Sodium: 310mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg