Caramel Apple Pie Bombs: Warm, Gooey, Bite-Sized Bliss (Print Version)
Warm, gooey Caramel Apple Pie Bombs are easy, delicious, and bursting with fall flavors. Get my honest recipe for this delightful treat!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Dough & Apples
01 -
Refrigerated crescent roll dough (1 can, 8 rolls)
02 -
Granny Smith apples (2 medium, peeled, cored, and diced small)
→ Flavor & Spice
03 -
Light brown sugar (1/4 cup, packed)
04 -
Ground cinnamon (1 teaspoon, plus more for topping)
05 -
Unsalted butter (2 tablespoons, melted)
06 -
Vanilla extract (1/2 teaspoon)
07 -
Pinch of salt
→ Finishing Touches
08 -
Caramel sauce (1/4 cup, for drizzling)
09 -
Granulated sugar (2 tablespoons, for topping)
# Instructions:
01 -
First, peel, core, and dice those Granny Smith apples into really small pieces. I'm talking like, quarter-inch dice. This is where I sometimes get a little impatient and make them too big, and then they don't soften enough, which is a bummer. Small pieces cook faster and more evenly, giving you that tender, gooey apple center we're after. Honestly, it’s worth the extra minute of chopping!
02 -
In a medium bowl, toss your diced apples with the brown sugar, 1 teaspoon of ground cinnamon, the vanilla extract, and that tiny pinch of salt. Give it a good stir until everything is nicely coated. It should smell absolutely divine already, like fall baking just started. This is the heart of your Caramel Apple Pie Bombs, so make sure those apples are well-loved by all those spices!
03 -
Gently unroll your can of refrigerated crescent roll dough onto a clean surface or a lightly floured cutting board. Separate the dough into those eight individual triangles. Sometimes they stick a little, don't fret, just gently pull them apart. This is where I usually try to get my kids to help, and it turns into a sticky, floury mess, but hey, memories!
04 -
Now for the fun part! Place a small spoonful (about 1-2 teaspoons, don't overdo it like I did the first time, oops!) of the apple mixture onto the wide end of each crescent roll triangle. Roll them up, starting from the wide end and moving towards the point. This is the crucial bit: pinch those seams and edges really well to seal the filling inside. You want little neat packages, not exploding apple grenades, trust me on this one.
05 -
Preheat your oven to 375°F (190°C). Arrange your sealed dough bombs on a baking sheet lined with parchment paper. In a small bowl, melt your butter. Brush each bomb generously with the melted butter. In another small bowl, mix the remaining 2 tablespoons of granulated sugar with a little extra cinnamon. Sprinkle this mixture over the buttered bombs. Pop them in the oven and bake for 12-15 minutes, or until they're beautifully golden brown and smell absolutely incredible.
06 -
Once they're out of the oven, let them cool on the baking sheet for just a few minutes. They'll be hot, like lava hot, so give them a moment. Then, grab your caramel sauce and drizzle it generously over the warm Caramel Apple Pie Bombs. I honestly think the more caramel, the better. Serve them warm, maybe with a scoop of vanilla ice cream, and watch them disappear!
# Notes:
01 -
Don't overfill those dough triangles, honestly, it's a messy lesson I've learned too many times.
02 -
These Caramel Apple Pie Bombs are best enjoyed warm, right out of the oven, but they do make for a delightful breakfast if you're brave enough to reheat them.
03 -
No Granny Smiths? Any firm, tart apple like Honeycrisp or Braeburn will work, though the flavor profile might shift a tad.
04 -
A tiny sprinkle of sea salt on top of the caramel drizzle? Trust me, it makes the flavors sing!
# Equipment Needed:
01 -
Baking sheet
02 -
parchment paper
03 -
mixing bowls
04 -
small knife
05 -
measuring spoons and cups
# Nutrition (Per Serving):
Calories: 250-300
Total Fat: 12-15g
Total Carbohydrate: 30-35g
Protein: 2-3g