Caramel Apple Bombs

Here is a good recipe for apple and biscuit dough that you can definitely make at home. Biscuits are filled with a delicious mix of chopped apples, butter, brown sugar, cinnamon, and salt until tender, brushed with melted butter, sprinkled with cinnamon sugar and baked until golden. These are finished off with glaze of powdered sugar and cream, making them more appealing. My family just fall for them!

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Caramel Apple Bombs

Recipe by Bell BrittanyCourse: Snacks, DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

40

minutes

Total time

51

minutes

These caramel apple bombs are great for weekend gatherings. Their recipe is here, just give it a go if you get interested in.

Ingredients

• 1 (16.3-oz) can refrigerated biscuit dough

• 2 apples, finely chopped

• 8 caramel candies

• 1 tbsp. butter, plus 2 tbsp melted butter

• 2 tbsp. brown sugar

• 1/2 tsp. cinnamon

• Pinch of kosher salt

• 1/3 c. cinnamon sugar

• 3/4 c. powdered sugar

• 2 tbsp. cream

• Cooking spray

Directions

• Preheat oven to 350° and spray a medium cooking dish with cooking spray.
• Melt 1 tbsp butter in a medium skillet over medium-high heat. Add apples, brown sugar, cinnamon, and salt. Cook until tender, about 5 minutes. Set aside.
• Remove biscuits from can and stretch slightly. Add one caramel candy and a large scoop of apple mixture to center of a biscuit and create a ball, pinching together loose ends of biscuit dough.
• Transfer onto cooking dish and brush with melted butter. Sprinkle with cinnamon sugar and bake until golden, 30 to 35 minutes.
• To make glaze: Mix together powdered sugar and cream in a medium bowl.
• Once biscuits are out of the oven, drizzle with glaze and serve.

Recipe Video

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a56465/caramel-apple-bombs-recipe/

Notes

Caramel Apple Bombs are a baked biscuit-style dessert made by filling refrigerated biscuit dough with a warm apple and caramel center. Chopped apples are briefly cooked with butter, brown sugar, cinnamon, and salt, then paired with a single caramel candy inside each biscuit. The dough is sealed into rounds, brushed with butter, coated in cinnamon sugar, and baked until puffed and golden before finishing with a simple powdered sugar glaze.

This recipe works because the biscuit dough bakes up soft on the inside while developing a lightly crisp exterior. Cooking the apples ahead of time softens them and concentrates their flavor, which helps prevent excess moisture in the filling. The caramel melts during baking, blending with the apple mixture to create a cohesive center. Brushing with butter and adding cinnamon sugar before baking adds flavor and color without extra steps.

These are well suited for casual baking since they rely on store-bought dough and straightforward preparation. They are best served warm, when the filling is soft. Leftovers can be stored briefly and reheated gently. The same method works with similar fruit fillings as long as the filling is cooked and not overly wet.