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These warm, gooey apple caramel bombs are the ultimate comforting dessert when you want something indulgent yet easy to make. Filled with spiced apples and melted caramel, they bring together crisp fruit flavor and buttery sweetness wrapped in flaky pastry. Perfect for a cozy evening or a special treat that feels homemade but a little extra special.
The first time I made these during a chilly fall weekend everyone was enchanted by how the caramel oozed with each bite. Now they’re a go-to for seasonal gatherings and casual dessert cravings alike.
Ingredients
- Two medium apples: Granny Smith or Honeycrisp peeled and diced for that perfect tart sweetness and texture
- Unsalted butter: to sauté the apples, giving richness without overpowering
- Brown sugar: adding deep molasses notes while granulated sugar balances the sweetness
- Cinnamon and nutmeg: for a warm, fragrant spice mix that complements the fruit
- Vanilla extract: enhances all the flavors, making the filling taste luxurious
- All-purpose flour: to thicken the filling so it holds together without being goopy
- Refrigerated biscuit dough or puff pastry: as an easy buttery shell that crisps golden
- Soft caramel candies or caramel sauce: to create the molten center that makes each bite magical
- Melted butter: for brushing to help the cinnamon sugar stick and give a golden crust
- Sugar and cinnamon: for the final coating that adds crunch and extra flavor
- Caramel sauce mixed with heavy cream: for a rich drizzle with optional sea salt to brighten the sweetness
Step-by-Step Instructions
- Prepare the Apple Filling:
- Melt two tablespoons butter in a skillet over medium heat. Add diced apples and cook, stirring frequently, until they soften and just start to caramelize about 5 to 7 minutes. Add brown sugar, granulated sugar, cinnamon, and nutmeg. Stir continuously to combine well. Sprinkle in the flour to thicken the mixture and cook for another minute. Remove from heat and stir in vanilla extract. Let the filling cool to room temperature so it does not melt the dough when assembled.
- Prepare the Dough:
- If using biscuit dough, gently flatten each piece into a circle about 4 inches wide. For puff pastry, cut the sheet into roughly 3 by 3 inch squares. The dough should be cold but pliable.
- Fill and Shape the Bombs:
- Spoon about two tablespoons of the cooled apple filling onto the center of each dough piece. Add one caramel candy or drizzle an equal amount of caramel sauce on top of the filling. Fold the dough over to enclose the filling completely and carefully pinch the edges to seal any gaps. Roll gently between your palms to form a smooth ball. Place the bombs seam-side down on a lined baking sheet.
- Bake the Bombs in the Oven:
- Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Brush the bombs generously with melted butter for a beautiful golden crust. Bake for about 14 to 18 minutes until deep golden brown. Remove and cool slightly.
- Bake the Bombs in the Air Fryer:
- Preheat your air fryer to 350 degrees Fahrenheit or 175 degrees Celsius. Fry the bombs in batches for 7 to 9 minutes, turning them halfway through to ensure even coloring.
- Coat with Cinnamon Sugar:
- Mix the sugar and cinnamon in a shallow dish. Brush the warm bombs with melted butter, then roll or sprinkle in the cinnamon sugar blend so every bite is crispy and spiced.
- Make the Caramel Glaze:
- Gently heat caramel sauce with heavy cream in a small saucepan over low heat, stirring until smooth and slightly thickened. Add a pinch of sea salt if you like a sweet and salty balance. Drizzle this warm glaze over the bombs just before serving.
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Storage Tips
Cool completely and store leftover bombs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or air fryer to restore crispness and melt the caramel filling again.
Ingredient Substitutions
You can swap butter for a dairy-free alternative if needed but remember it affects flavor and texture slightly. Using frozen puff pastry works well too but thaw it fully before assembling. Maple sugar can replace brown sugar for an interesting twist.
Serving Suggestions
Serve these bombs warm with a scoop of vanilla ice cream or a dollop of whipped cream to balance their rich sweetness. A simple cup of black tea or spiced apple cider complements them beautifully on a chilly day.
Cultural Context
Stuffed pastries like these apple caramel bombs take inspiration from various fruit-filled dessert traditions worldwide. The use of spiced apples hearkens to classic American fall desserts while the caramel drizzle adds a modern indulgence.
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Frequently Asked Questions
- → What types of apples work best?
Firm apples like Granny Smith or Honeycrisp hold their shape well and provide a nice balance of tartness and sweetness.
- → Can I use puff pastry instead of biscuit dough?
Yes, puff pastry creates a flakier texture, while biscuit dough results in a softer, breadier finish.
- → How do I prevent caramel from leaking out?
Seal the dough edges tightly and smooth into a ball to keep the caramel contained during baking.
- → Is the cinnamon sugar coating necessary?
It adds a delightful crunch and extra warmth that complements the sweet caramel and apple filling.
- → Can I make these ahead of time?
Yes, assemble and refrigerate them before baking to save time when ready to serve.
- → How is the caramel glaze prepared?
Gently heat caramel sauce with heavy cream until smooth, then drizzle over the finished pastries for a glossy finish.