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Apple Pie Bombs Recipe

Apple Pie Bombs

iamwinfred
Apple Pie Bombs are the cozy, handheld answer to apple pie cravings without the fuss of rolling out a crust. Buttery crescent dough wraps around a warm, spiced apple filling, then each bite-sized bundle is rolled in cinnamon sugar until it looks like a little golden pillow. They bake up in under 20 minutes and disappear even faster once they hit the table — perfect for fall gatherings, potlucks, or a lazy Sunday baking project.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American
Servings 12 apple pie bombs
Calories 180 kcal

Equipment

  • Medium saucepan For cooking the apple filling
  • Mixing bowls For cinnamon sugar coating and cornstarch slurry
  • Cutting board and knife For peeling, coring, and dicing apples
  • Rolling Pin For flattening crescent dough triangles
  • Rimmed baking sheet Prevents butter from dripping into oven
  • Parchment paper Prevents sticking and makes cleanup easy
  • Pastry brush For brushing melted butter on bombs
  • Measuring cups and spoons

Ingredients
  

For the Apple Filling

  • 2 medium Granny Smith apples peeled, cored, and finely diced
  • 2 tablespoons unsalted butter 28g
  • 1/3 cup brown sugar 67g, packed
  • 1 teaspoon ground cinnamon 2.6g
  • 1/4 teaspoon ground nutmeg 0.6g
  • 1 tablespoon lemon juice 15ml
  • 1 tablespoon cornstarch 8g, mixed with 2 tablespoons water
  • salt pinch

For the Dough and Coating

  • 2 cans (8 oz each) refrigerated crescent roll dough 226g each
  • 4 tablespoons unsalted butter 56g, melted
  • 1/2 cup granulated sugar 100g
  • 1 teaspoon ground cinnamon 2.6g, for the coating

For Serving (Optional)

  • 1/4 cup caramel sauce 60ml, for drizzling

Instructions
 

  • Melt 2 tablespoons butter in a medium saucepan over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and salt; stir to coat and cook 4–5 minutes until apples soften slightly.
  • Stir in lemon juice. Whisk cornstarch and water until smooth, pour into apple mixture, and cook 2–3 minutes, stirring constantly, until sauce thickens. Remove from heat and cool 10 minutes.
  • Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper and set aside.
  • Open both cans of crescent dough and separate into individual triangles. Gently flatten each triangle with your fingers or a rolling pin, pinching any perforated seams together to form a solid piece.
  • Spoon about 1 tablespoon cooled apple filling onto the wider end of each triangle. Fold dough over filling and pinch edges together to seal completely. Roll gently between palms into a rounded ball, ensuring no open seams.
  • Place each bomb seam side down on the prepared baking sheet, leaving about 1 inch of space between each. Bake 12–15 minutes until puffed and golden brown. Let rest on sheet 2–3 minutes.
  • While bombs bake, stir together granulated sugar and 1 teaspoon cinnamon in a shallow bowl. Melt remaining 4 tablespoons butter in a small dish. Brush each warm bomb generously with melted butter, then roll in cinnamon sugar until fully coated.
  • Arrange coated bombs on a serving plate. Drizzle with warm caramel sauce, if using, right before serving. Serve warm for the best texture and flavor.

Notes

  • Apple choice: Granny Smith apples hold their shape well and add a nice tart contrast to the sweet coating. Honeycrisp, Braeburn, or Fuji also work if you prefer a sweeter filling.
  • Dice uniformly: Cut apples into small, even pieces so they cook evenly and fit neatly inside the dough without tearing it.
  • Cool the filling: Let the apple filling cool for at least 10 minutes before assembling. Hot filling can melt the dough and cause tearing or leaks.
  • Don't overfill: Use only about 1 tablespoon of filling per triangle. Overfilling can cause seams to pop open in the oven.
  • Seal carefully: Pinch every seam firmly closed and check twice before placing on the pan. Roll the sealed dough gently between your palms to smooth out any openings.
  • Coat while warm: Roll the bombs in cinnamon sugar while they are still warm so the sugar sticks properly and creates that classic donut-like coating.
  • Make-ahead: Assemble the bombs and refrigerate unbaked for up to 24 hours. Add a few extra minutes to the bake time if going into the oven cold.
  • Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 300°F oven for 5–7 minutes to re-crisp the outside. Avoid microwaving too long, as it can make the dough tough.
  • Freezing: Baked and cooled bombs freeze well for up to 2 months. Reheat straight from frozen in a 325°F oven until warmed through.
  • Variations: Swap crescent dough for biscuit dough for a thicker bite, add a small cube of cream cheese for a cheesecake-style center, stir in chopped pecans for crunch, or drizzle with melted white chocolate instead of caramel.

Nutrition

Serving: 1BombCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 13gVitamin A: 4IUVitamin C: 2mgCalcium: 1mgIron: 2mg
Keyword apple pie bombs, cinnamon sugar apple bombs, crescent roll apple desserts, easy fall dessert, handheld apple pie
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