Apple Pie Bombs are the perfect blend of classic comfort and fun indulgence. Made with flaky biscuit dough, a warm apple pie filling, and a sugary cinnamon coating, each bite delivers the familiar taste of homemade pie in a compact, deep-fried treat. Whether I’m whipping up a quick dessert or serving something special for brunch, these little bombs always bring big flavor.
Why You’ll Love This Recipe
I love how ridiculously easy these are to make. With just three main ingredients, I can create something that tastes like it came straight from a bakery. The crisp golden exterior, soft interior, and warm apple center give me that cozy, fall-inspired satisfaction all year round. Plus, there’s no need for rolling out dough or prepping a whole pie—just stuff, seal, fry, and roll in sugar.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 (16.3-ounce) can Grands Big biscuits, flaky style
1 (21-ounce) can apple pie filling or caramel apple pie filling
1 cup granulated sugar
Optional: 1 tablespoon cinnamon (for coating if desired)
Oil for frying (such as vegetable or canola)
Directions
I start by separating each biscuit and flattening it slightly with my fingers.
Then, I spoon a small amount of apple pie filling into the center of each biscuit—about 1 tablespoon works well.
I fold the biscuit dough over the filling and pinch the edges to seal tightly, forming a ball.
In a heavy-bottomed pan or deep fryer, I heat oil to 350°F (175°C).
I carefully lower the biscuit bombs into the hot oil, frying a few at a time until they’re golden brown—usually 2 to 3 minutes per side.
I remove them with a slotted spoon and drain on paper towels.
While they’re still warm, I roll each bomb in granulated sugar (mixed with cinnamon if I want a little spice).
Serve warm for the best flavor and texture.
Servings and Timing
This recipe makes about 8 Apple Pie Bombs, depending on how many biscuits come in the can.
I sometimes swap the apple pie filling for cherry, peach, or blueberry to mix things up.
For a caramel twist, I use caramel apple filling or drizzle caramel sauce over the top after frying.
If I want a baked version, I bake them at 375°F (190°C) for 12–15 minutes instead of frying.
To add texture, I like mixing chopped nuts or raisins into the filling.
I’ve even used cinnamon roll dough instead of biscuits for a spiced upgrade.
Storage/Reheating
If I have leftovers (which is rare!), I store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
To reheat, I pop them in the oven at 350°F (175°C) for about 5–7 minutes, or in the air fryer for a few minutes until warm and crispy. I avoid microwaving, as it tends to make the coating soggy.
FAQs
What kind of biscuits should I use?
I always use Grands Big flaky biscuits because they’re sturdy, easy to seal, and fry up beautifully. Any large-style refrigerated biscuit dough works, though.
Can I make these in an air fryer?
Yes, I air fry them at 350°F (175°C) for 8–10 minutes, flipping halfway through. They won’t get quite as crisp as deep-fried, but they’re still delicious.
How do I keep the bombs from opening while frying?
I make sure the edges are firmly pinched and sealed. Wetting the edges slightly with water before sealing can help too.
Can I freeze them?
Yes, I freeze them after frying and cooling completely. When I want to enjoy them, I reheat them in the oven or air fryer straight from frozen.
What’s the best way to serve these?
I like serving them warm, sometimes with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra treat.
Conclusion
Apple Pie Bombs are my go-to when I want a fast, fun dessert that never fails to impress. They’re simple to make, endlessly customizable, and packed with sweet apple flavor inside a crispy golden shell. Whether I’m serving a crowd or just treating myself, these little delights always hit the spot.
Apple Pie Bombs are deep-fried biscuit dough treats filled with warm apple pie filling and rolled in cinnamon sugar. These quick, golden delights are a fun twist on classic apple pie—perfect for dessert or brunch.
Ingredients
1 (16.3 oz) can Grands Big biscuits, flaky style
1 (21 oz) can apple pie filling or caramel apple pie filling
1 cup granulated sugar
1 tablespoon ground cinnamon (optional, for coating)
Oil for frying (vegetable or canola)
Instructions
Separate each biscuit and flatten slightly with fingers.
Spoon about 1 tablespoon of apple pie filling into the center of each biscuit.
Fold biscuit over filling and pinch edges to seal into a ball.
Heat oil in a deep fryer or heavy pan to 350°F (175°C).
Fry bombs in batches for 2–3 minutes per side, until golden brown.
Remove with slotted spoon and drain on paper towels.
While warm, roll in granulated sugar (mixed with cinnamon if using).
Serve warm for best flavor and texture.
Notes
Use cherry, peach, or blueberry pie filling for variety.
Try cinnamon roll dough instead of biscuits for extra spice.
For a baked version, cook at 375°F for 12–15 minutes.
Add caramel drizzle or serve with vanilla ice cream for extra indulgence.
Store leftovers at room temp up to 2 days or refrigerate up to 4 days.
