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Caramel Apple Pie Bombs

close up shot of caramel apple pie bombs piled on a plate
Caramel apple pie bombs are exploding with warm apple pie filling, melted caramel candies and a sweet cinnamon sugar coating.
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Table of Contents
  1. CAMAMEL APPLE PIE BOMBS INGREDIENTS
  2. HOW TO MAKE THIS CARAMEL APPLE PIE BOMBS RECIPE
  3. HOT TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

It’s an explosion of flavors with these caramel apple pie bombs. Fried dough packed with apple pie filling and creamy sweet caramels and then rolled in cinnamon and sugar – a sweet treat couldn’t get any sweeter.

If you love this great addition to our fall dessert recipes, check out our Apple Pie Cookies and Apple Fritters for two more easy recipes for divine apple treats.

CAMAMEL APPLE PIE BOMBS INGREDIENTS

You’ll need:

  • 1 (7.5-ounce) can biscuits
  • 1 (21-ounce) can apple pie filling
  • 10 individually wrapped caramels, cut in ½ longways
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • Vegetable oil for frying
  • Caramel sundae topping (optional)

PRO TIP:

We do not recommend using Grands biscuits. The dough does NOT completely cook, and you are left with a cinnamon sugar raw dough ball.

SUBSTITUTIONS AND ADDITIONS

SPICE: You can add a sprinkle of cinnamon or even a little bit of apple pie spice on top of the apple pie filling if you want more spices. A quarter teaspoon of ground nutmeg in your cinnamon sugar mixture would add an extra hint of fall to your treats.

VEGETABLE OIL: You can use vegetable shortening in place of the vegetable oil.

Text

HOW TO MAKE THIS CARAMEL APPLE PIE BOMBS RECIPE

STEP ONE: Fill a 2 to 3 quart heavy-bottomed saucepan a little over ½ way with vegetable oil. You will want this deep enough to cover the dough balls completely. Set it aside.

STEP TWO: In a small heat-safe bowl, stir together the white sugar and ground cinnamon. Set it aside.

STEP THREE: Open the can of biscuits, and either using your fingers or a rolling pin, flatten the biscuit dough.

PRO TIP:

If you are using the rolling pin, you may need to lightly flour your work surface with all-purpose flour.

STEP FOUR: Place 1 tablespoon of apple pie filling in the center of the dough circle.

STEP FIVE: Place one of the cut caramel pieces on top of the apples. (The caramel candy will not melt properly if left whole).

STEP SIX: Pinch the edges of the dough together to ensure it does not come apart while frying. Once you have pinched the edges, gently roll the ends under into more of a ball shape.

STEP SEVEN: Heat the oil on medium heat. It should reach a hot enough temperature where a tiny piece of dough dropped in the oil will be bubbly.

STEP EIGHT: Using a slotted metal spoon, carefully lower the dough balls into the oil, cooking no more than 2 at a time. Use the slotted spoon to roll the balls around in the oil to ensure they do not stick or burn. Fry the dough balls until all sides are golden brown. 

PRO TIP:

Be sure to constantly monitor the oil temperature and adjust accordingly. Too hot and you will burn the dough, too low and it will not cook evenly.

STEP NINE: Carefully lift the pie bombs out of the oil and transfer them to the small bowl with the cinnamon sugar mixture, and roll to completely coat in the mixture. Place on a plate and repeat the process.

STEP TEN: Serve immediately. You can drizzle with the caramel sauce topping if desired.

HOT TO SERVE

These apple bombs are perfectly decadent on their own but they would be over the top amazing with a scoop of vanilla ice cream on the side, and a spoonful of whipped cream, and a drizzle of caramel sauce on top for a larger delicious dessert.

STORAGE

ON THE COUNTER: Store any leftovers of these crazy delicious caramel apple pie bombs in an airtight container at room temperature overnight.

Our yummy fried caramel apple pie bombs are an easy fall dessert but would taste amazing any time of year. Bursting with sweet caramel and warm apple pie filling and covered in cinnamon sugar, you won’t find a better sweet treat that the entire family will love.

FREQUENTLY ASKED QUESTIONS

Can I use homemade apple pie filling in this recipe?

If you have an abundance of fresh apples during apple season, you could make your own apple pie filling and use it in this simple recipe.

Could I use crescent roll dough for this recipe instead of the biscuits?

I’m not sure if the crescent rolls would do very well being fried. You could use crescent rolls and make baked apple caramel pie bombs instead if you’d prefer.

What is the best oil for frying?

Fry only with oils that have a high smoking point. The smoking point is the temperature it takes for the oil to start to break down and smoke. Once it smokes, it’s not good for frying. Good oils to use are peanut oil, canola oil, sunflower oil, safflower oil, corn oil, or vegetable oil. Olive oil on the other hand is not a good oil to fry in.

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close up shot of caramel apple pie bombs piled on a plate

Caramel Apple Pie Bombs

5 from 1 vote
Caramel apple pie bombs are exploding with warm apple pie filling, melted caramel candies and a sweet cinnamon sugar coating.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10

Ingredients
  

  • 7.5 ounces biscuits
  • 21 ounces apple pie filling
  • 10 caramels cut in ½ longways (individually wrapped)
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • vegetable oil for frying
  • caramel sundae topping optional

Instructions
 

  • Fill a 2 to 3 quart heavy-bottomed saucepan a little over ½ way with vegetable oil. You will want this deep enough to cover the dough balls completely. Set it aside.
  • In a small heat-safe bowl, stir together the granulated sugar and ground cinnamon. Set it aside.
  • Open the can of biscuits, and either using your fingers or a rolling pin, flatten the biscuit dough. (If you are using the rolling pin, you may need to lightly flour your work surface.)
  • Place 1 tablespoon of apple pie filling in the center of the dough circle.
  • Place the halved caramel on top of the apples. (The caramels will not melt properly if left whole)
  • Pinch the edges of the dough together to ensure it does not come apart while frying. Once you have pinched the edges, gently roll the ends under into more of a ball shape.
  • Heat the oil on medium heat. It should reach a hot enough temperature where a tiny piece of dough dropped in the oil will be bubbly.
  • Using a slotted metal spoon, carefully lower the dough balls into the oil, cooking no more than 2 at a time. Use the slotted spoon to roll the balls around in the oil to ensure they do not stick or burn. Fry the dough balls until all sides are golden brown. Be sure to constantly monitor the oil temperature and adjust accordingly. Too hot and you will burn the dough, too low and it will not cook evenly
  • Carefully lift the pie bombs out of the oil and transfer them to the cinnamon sugar bowl, and roll to completely coat in the sugar mixture. Place on a plate and repeat the process.
  • Serve immediately. You can drizzle with the caramel sundae topping if desired.

Video

Notes

PRO TIP: We do not recommend using Grands biscuits. The dough does NOT completely cook, and you are left with a cinnamon sugar raw dough ball.
 
PRO TIP: If you are using the rolling pin, you may need to lightly flour your work surface with all-purpose flour.
PRO TIP: Be sure to constantly monitor the oil temperature and adjust accordingly. Too hot and you will burn the dough, too low and it will not cook evenly.

Nutrition

Calories: 283kcal | Carbohydrates: 57g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 164mg | Potassium: 72mg | Fiber: 1g | Sugar: 38g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
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