Can I use a different type of apple in this recipe?

Absolutely! While firm baking apples like Granny Smith, Honeycrisp, or Braeburn work best because they hold their shape, you can use any apple you have on hand. Just be aware that softer varieties like McIntosh or Red Delicious will break down more and create a smoother filling.

I don't have a cast iron skillet. What else can I use?

No problem! A regular oven-safe skillet works fine, or you can use a standard 9x13 baking dish or even a muffin tin. If using a muffin tin, reduce the baking time by 2-3 minutes and check for doneness early.

Can I make these with homemade biscuit dough instead of refrigerated?

Yes! Homemade biscuit dough will work beautifully in this recipe. Roll it to about 1/4-inch thickness before cutting into circles. You might need to adjust the baking time slightly, so keep an eye on them as they bake until they reach that perfect golden brown.

Why did my filling leak out during baking?

This usually happens when the seams aren't completely sealed. Make sure to pinch the edges firmly and consider using a fork to crimp the edges for an extra-secure seal. Also, avoid overfilling – about 2 tablespoons of filling is the sweet spot.

Apple Pie Bombs Recipe - LazyDayRecipes

Description

These delicious Apple Pie Bombs are made with flaky biscuit dough filled with cinnamon-spiced apple filling. Baked until golden and finished with a buttery spiced sugar topping, they’re a quick and irresistible treat perfect for dessert or snacking.

Ingredients

Units Scale

For the Apple Filling

2 baking apples, cored and chopped
2 tablespoons unsalted butter
2 tablespoons cornstarch
1/3 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon cinnamon (or apple pie spice)
1/4 teaspoon salt
2/3 cup water

For the Dough

1 can (12 oz) Pillsbury Homestyle Butter Tastin’ refrigerated biscuits (8 biscuits total)

For Assembly and Topping

1 tablespoon unsalted butter (for greasing skillet)
4 tablespoons unsalted butter (melted, for topping)
1/3 cup granulated sugar
1 teaspoon cinnamon

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Instructions

Make the Apple Filling: In a large saucepan, add the chopped apples, 2 tablespoons butter, cornstarch, 1/3 cup granulated sugar, brown sugar, 1 teaspoon cinnamon (or apple pie spice), and salt. Stir to combine and slowly pour in the water while mixing. Bring to a low boil over medium heat and cook, stirring occasionally, until the apples are tender and the mixture thickens, about 15 minutes. Remove from heat and set aside to cool slightly.
Prepare the Oven and Pan: Preheat your oven to 375°F (190°C). Grease a 10-inch cast iron skillet generously with 1 tablespoon of butter to prevent sticking and set aside.
Shape the Dough: Using your hands or a rolling pin, flatten each biscuit from the can into a 4-inch round. This creates enough space to hold the filling.
Fill and Seal the Bombs: Spoon a couple of tablespoons of the cooled apple filling into the center of each flattened biscuit. Carefully wrap the dough around the filling, pinching the edges together to seal thoroughly. Place each seam-side down in your prepared skillet, leaving a little room between each for expansion.
Top the Biscuits: In a small bowl, mix together the remaining 1/3 cup granulated sugar and 1 teaspoon cinnamon. Evenly pour the melted 4 tablespoons butter over the biscuit bombs, then sprinkle the spiced sugar mixture over the top.
Bake: Bake in the preheated oven for 16 to 18 minutes, or until the tops are golden brown and the dough is cooked through. Allow to rest for 5 minutes before serving warm for the best texture and flavor.

Notes

Let the apple filling cool before assembling to prevent the dough from getting soggy.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in the oven for best results.
Add chopped nuts or raisins to the filling for variation.
Serve with vanilla ice cream for an even more indulgent dessert.

Nutrition

Serving Size: 1 serving
Calories: 375 kcal
Sugar: 32g
Sodium: 479mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0.4g
Carbohydrates: 55g
Fiber: 2g
Protein: 3g
Cholesterol: 27mg