Caramel Apple Pie Bombs Recipe

Caramel Apple Pie Bombs are the ultimate dessert treat for anyone who loves the cozy blend of juicy apples, warm spices, and rich caramel wrapped in buttery pastry. These little bombs of goodness deliver all the comfort of apple pie without the fuss of rolling crusts or slicing wedges—just bite‑size pockets of flavor. Imagine those first bites: crisp golden dough giving way to tender apple pieces, brown sugar sweetness, a hint of ginger and cinnamon, all finished with a caramel drizzle. Whether you’re baking for friends, family, or just yourself, Caramel Apple Pie Bombs are show‑stoppers that are surprisingly easy to make. Let’s dive in!

Why You’ll Love Caramel Apple Pie Bombs

• They combine your favorite fall flavors—apples, cinnamon, caramel—in one hand‑held pastry.
• Perfect for breakfast, dessert, or snacks: portable, shareable, and crowd‑pleasing.
• Requires minimal tools and simple ingredients you likely already have.
• The caramel and apples make for juicy, comforting filling that contrasts wonderfully with the flaky crescent roll dough.
• Great for making ahead: filling can be prepped in advance, then baked fresh when needed.

Ingredients

• 3 medium apples
• 2 teaspoons ground cinnamon divided
• ¼ teaspoon ground ginger
• 1 tablespoon brown sugar
• ¼ cup caramel sauce
• 1 tablespoon all‑purpose flour
• 16 refrigerated crescent rolls
• 1 tablespoon granulated white sugar
• Plus 1 teaspoon extra cinnamon (for sugar‑cinnamon topping)

Step‑by‑Step: How to Make Caramel Apple Pie Bombs

For Caramel Apple Filling

1. Wash, peel, and chop the apples into small ½‑inch pieces.
2. In a skillet over medium heat, add chopped apples with 1 tablespoon of brown sugar, ¼ teaspoon ground ginger, and 1 teaspoon ground cinnamon (of the 2 tsp divided). Stir to coat. Cook until apples begin to soften—about 5‑7 minutes.
3. Sprinkle in the all‑purpose flour, stir well to combine. The flour will help thicken the filling.
4. Add the caramel sauce, stirring so it melts into the apple mixture. Let it cook an additional minute so everything is well coated and just a little thick.
5. Remove from heat and let the filling cool completely, so it won’t burn or ruin the dough when assembled.

For Assembly and Baking

6. Preheat your oven to 350 °F (about 175 °C). Line a baking sheet with parchment paper or lightly grease.
7. Unroll the 16 refrigerated crescent rolls. On a clean board, flatten each triangle slightly to remove seam creases.
8. Place 1½ tablespoons of the cooled apple–caramel filling in the center of the larger end of each crescent triangle.
9. Fold one corner across the filling, pressing down to seal the dough. Then fold the opposite corner over. Any loose edges should be tucked in or pinched together to prevent leakage.
10. Roll the dough towards the smaller tip of the triangle. Press the seal well so it stays closed during baking. If there are any loose corners, fold them in and press.
11. Arrange the assembled bombs on the prepared baking sheet, spacing them about 2 inches apart.
12. In a small bowl, mix the granulated white sugar with the remaining 1 teaspoon of ground cinnamon. Sprinkle this sugar–cinnamon mix over the tops of the unbaked bombs.
13. Bake in the preheated oven for 15‑17 minutes, or until the dough is golden brown and puffed.

Helpful Tips

• Always cool the filling fully before working with the crescent dough; hot filling can melt the dough and cause tearing or soggy bottoms.
• Chop apples into uniform pieces for even cooking. If pieces are too large, they may remain too firm.
• Use firm apples like Honeycrisp, Granny Smith, or Fuji—they hold shape and balance sweetness well.
• Seal all seams well; you don’t want filling to ooze out during baking.
• If your baking sheet is dark or heats unevenly, rotate halfway through baking to ensure even browning.
• For extra crisp bottoms, use a preheated baking stone or place the sheet in the lower third of the oven.

Substitutions And Variations

• Apple Types: Swap in Gala, Pink Lady, or Braeburn apples for different flavor profiles.
• Caramel: Use homemade caramel sauce, store‑bought jarred sauce, or even salted caramel to add contrast.
• Spices: Add a pinch of nutmeg or allspice for more warmth; reduce or omit ginger if you prefer less spice.
• Dough: Crescent roll dough is classic here, but you could try puff pastry for extra flakiness.
• Sweetener: Replace brown sugar with coconut sugar or maple syrup (reduce liquid accordingly) for different sweetness and flavor.
• Toppings: After baking, drizzle extra caramel sauce, a dollop of whipped cream, or vanilla glaze. For crunch, sprinkle chopped nuts like pecans or walnuts.

Storage Instructions

• Room temperature: Store cooled Caramel Apple Pie Bombs in an airtight container at room temperature for up to 1‑2 days.
• Refrigeration: Keep in fridge for up to 4‑5 days, especially if caramel sauce has dairy. Reheat before serving.
• Freezing: Once baked and cooled, you can freeze them in a sealed freezer‑safe container for up to 2 months. To serve, thaw overnight in the fridge, then warm in oven (~325 °F) until crispy and heated through.

Nutritional Information

Serving Suggestions

• Serve warm, fresh from the oven with a scoop of vanilla ice cream.
• Drizzle extra caramel sauce or a salted caramel glaze on top for indulgence.
• For a festive touch, dust with powdered sugar just before serving.
• Pair with whipped cream or a caramel bourbon sauce for grown‑ups.
• These also make great breakfast treats—warm a few, serve with coffee or apple cider.

Frequently Asked Questions About Caramel Apple Pie Bombs

1. Can I prep these ahead of time?
Yes! You can make the apple‑caramel filling a day in advance and refrigerate it. Also, you can assemble the pie bombs (fill and shape) the night before. Store them covered in the fridge on the baking sheet, then bake fresh in the morning.

2. Will the bottoms get soggy?
To avoid soggy bottoms, make sure the filling is completely cooled before placing it onto the dough. Press and seal seams well so juices don’t leak. Also, bake on a pre‑lined sheet; using parchment or a silicone mat helps, or bake directly on a preheated baking stone if you have one to promote better crisping.

3. Can I use another pastry instead of crescent rolls?
Absolutely. Puff pastry works well and gives a flakier crust. Just cut into triangles, brush edges with egg wash to seal, and adjust baking time slightly if needed (puff pastry may bake a little faster).

4. What apples are best?
Apples that hold their shape and have balanced sweetness are ideal—like Granny Smith for tartness, Honeycrisp or Fuji for sweetness. Softer apples will cook faster and may become mushy.

5. How do I store leftovers?
Keep them in an airtight container at room temperature for 1‑2 days. For longer storage, refrigerate for up to 4‑5 days. To refresh, reheat in a 325‑330℉ (160–165 °C) oven for several minutes until heated through and crust crisp.

6. Can I make them smaller or larger?
Yes. If you shrink the size, reduce filling accordingly so they seal well. Baking time also adjusts: smaller bombs may take slightly less time; larger ones may need an extra few minutes—watch for golden color and puffing of dough.

Conclusion

Thank you so much for baking along with me! I absolutely adore how Caramel Apple Pie Bombs bring together the warm, comforting flavors of apple pie in a fun, hand‑held format. The ease of assembling with crescent dough, the sweet gooey caramel, the tender apples, and that golden spice crust—it’s a treat I love sharing with family and friends. I hope when you make these, the aroma fills your kitchen, your taste buds are delighted, and you feel proud of what you’ve whipped up. Enjoy every bite of these Caramel Apple Pie Bombs—and thanks for being part of this delicious, cozy recipe journey. Happy baking!

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Caramel Apple Pie Bombs Recipe

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• Author: lisa
• Total Time: 32 minutes
• Yield: 16 pie bombs 1x

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Description

Caramel Apple Pie Bombs are bite-sized desserts packed with tender cinnamon-spiced apples and gooey caramel, all wrapped in golden crescent dough. They’re fast, easy, and irresistibly delicious—perfect for sharing, gifting, or snacking.

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Ingredients

Scale 1x2x3x

3 medium apples

2 tsp ground cinnamon, divided

¼ tsp ground ginger

1 tbsp brown sugar

¼ cup caramel sauce

1 tbsp all-purpose flour

16 refrigerated crescent rolls

1 tbsp granulated white sugar

1 tsp cinnamon (for topping)

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Instructions

For Caramel Apple Filling

1. Wash, peel, and chop the apples into small ½‑inch pieces.
2. In a skillet over medium heat, add chopped apples with 1 tablespoon of brown sugar, ¼ teaspoon ground ginger, and 1 teaspoon ground cinnamon (of the 2 tsp divided). Stir to coat. Cook until apples begin to soften—about 5‑7 minutes.
3. Sprinkle in the all‑purpose flour, stir well to combine. The flour will help thicken the filling.
4. Add the caramel sauce, stirring so it melts into the apple mixture. Let it cook an additional minute so everything is well coated and just a little thick.
5. Remove from heat and let the filling cool completely, so it won’t burn or ruin the dough when assembled.

For Assembly and Baking

6. Preheat your oven to 350 °F (about 175 °C). Line a baking sheet with parchment paper or lightly grease.
7. Unroll the 16 refrigerated crescent rolls. On a clean board, flatten each triangle slightly to remove seam creases.
8. Place 1½ tablespoons of the cooled apple–caramel filling in the center of the larger end of each crescent triangle.
9. Fold one corner across the filling, pressing down to seal the dough. Then fold the opposite corner over. Any loose edges should be tucked in or pinched together to prevent leakage.
10. Roll the dough towards the smaller tip of the triangle. Press the seal well so it stays closed during baking. If there are any loose corners, fold them in and press.
11. Arrange the assembled bombs on the prepared baking sheet, spacing them about 2 inches apart.
12. In a small bowl, mix the granulated white sugar with the remaining 1 teaspoon of ground cinnamon. Sprinkle this sugar–cinnamon mix over the tops of the unbaked bombs.
13. Bake in the preheated oven for 15‑17 minutes, or until the dough is golden brown and puffed.

Notes

Use firm apples like Honeycrisp or Granny Smith for best texture.

Filling can be made 1 day ahead.

Cool filling before assembly to avoid tearing dough.

• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Category: Dessert

Nutrition

• Serving Size: 1 pie bomb
• Calories: 210
• Sugar: 13g
• Carbohydrates: 29g
• Protein: 2.5g