Caramel Apple Pie Bombs

Caramel Apple Pie Bombs are bite-sized fried treats bursting with sweet apple pie filling and gooey caramel. Wrapped in soft biscuit dough, fried until golden, and coated in cinnamon sugar, they deliver classic fall flavors in every warm, crispy bite. 

Why You’ll Love This Recipe

• Perfect handheld dessert or treat for fall gatherings. 
• Sweet apple pie filling paired with melted caramel. 
• Crispy outside with gooey, warm filling inside. 
• Quick to make using store-bought biscuits. 
• Ideal with caramel sauce or ice cream on the side. 

Ingredients

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

Directions

1. Heat the Oil:
   Fill a 2–3-quart heavy-bottomed saucepan halfway with vegetable oil. Heat over medium until it’s hot enough that a tiny piece of dough dropped in bubbles quickly. 
2. Mix Cinnamon Sugar:
   In a small heat-safe bowl, combine the granulated sugar and ground cinnamon. Set aside for coating later.
3. Prepare Biscuit Dough:
   Open the can of biscuits. Using your fingers or a rolling pin, flatten each dough piece into a round circle. Lightly flour the surface if the dough sticks.
4. Fill the Dough:
   Place about 1 tablespoon of apple pie filling in the center of each dough circle. 
   Top the filling with one halved caramel piece (cut lengthwise so it melts evenly). 
5. Seal the Bombs:
   Pinch the edges of the dough together to securely encase the filling. Once closed, gently roll the edges under to form a smooth ball shape. 
6. Fry the Dough Balls:
   Carefully lower the filled dough balls into the hot oil, no more than 2 at a time. Use a slotted metal spoon to roll them in the oil so all sides become golden brown and fully cooked. Adjust heat as needed to avoid burning or undercooking. 
7. Coat in Cinnamon Sugar:
   Once fried, lift each pie bomb out of the oil and immediately transfer it to the cinnamon sugar mixture. Roll thoroughly so the warm dough is completely coated. 
8. Repeat and Serve:
   Continue frying and coating the remaining dough balls. Serve the caramel apple pie bombs immediately while warm and delicious. 

Pro Tips and Variations

• Monitor the oil temperature constantly for even frying. 
• If you want deeper spice, swap some ground cinnamon for apple pie spice.
• Use flavored caramels like sea salt caramel for a gourmet twist. 
• Freeze assembled bombs, then fry later for make-ahead convenience. 

Serving Suggestions

• Serve with vanilla ice cream or whipped cream. 
• Drizzle with caramel sundae topping (optional). 
• Pair with hot apple cider or coffee for a cozy fall pairing.

Storage/Reheating

• Room Temperature: Store leftover pie bombs in an airtight container overnight. 
• Freezer: Freeze un-fried assembled bombs on a parchment-lined sheet and then store in a freezer bag up to 3 months. 
• Refrigerator: Keep cooked leftovers covered in the fridge for 2–3 days and warm briefly before serving. 

FAQs

Can I bake these instead of frying?
Traditional caramel apple pie bombs are fried for crispiness, but you could bake at 375°F until golden, then roll in sugar.

Can I use homemade pie filling?
Yes — homemade apple pie filling adds extra flavor and texture.

What oil is best for frying?
Use high smoke point oils like canola, sunflower, or vegetable oil for best results. 

Conclusion

These Caramel Apple Pie Bombs are a fun, sweet twist on classic apple pie—crispy on the outside, gooey on the inside, with warm apple and caramel filling in every bite. Whether for fall gatherings or anytime treat cravings hit, these irresistible fried bites deliver big flavor with a cinnamon-sugar crunch.

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