Gooey Caramel Apple Bombs

There is something irresistible about caramel apple pie bombs They take the cozy flavors of classic apple pie and wrap them up into a warm handheld treat These are perfect for when you crave pie without making a full crust and they never fail to impress at gatherings or as a fun weekend dessert

The first time I made these was for a movie night I was surprised at how quickly they disappeared Everyone keeps asking for them ever since

Ingredients

• Granny Smith apples: Give a tart flavor that balances the sweetness Choose apples that feel firm with smooth skin
• Lemon juice: Brightens up the apple filling and prevents browning Use freshly squeezed juice if possible
• Cinnamon: Brings warmth and depth to the apples Choose fresh ground cinnamon for better flavor
• Brown sugar: Melts into the filling for a caramelized gooey texture Light or dark brown sugar both work
• Butter: Gives the filling richness and helps the apples cook evenly Use real unsalted butter for best results
• Refrigerated crescent roll dough: Creates a soft flaky shell Make sure the dough is kept cold until use for easier handling
• Caramel sauce: Delivers that classic pie bomb sweetness Pick a thick store bought caramel or make your own if you like
• Egg for egg wash: Gives the crust a glossy finish Use a large egg
• Vanilla extract: Adds fragrant flavor to the apple filling Go for pure vanilla if possible
• Granulated sugar for sprinkling: Gives the tops a delicate crunch Use a fine white sugar
• Optional whipped cream or vanilla ice cream: Takes these to the next level Look for high quality when possible

Step-by-Step Instructions

Prepare the Filling:

Melt butter in a medium saucepan over medium heat Stir in diced apples lemon juice brown sugar and cinnamon Let cook five to seven minutes until apples are soft and juices are bubbling Remove from heat and allow to cool a little to avoid melting the dough

Preheat the Oven:

Heat your oven to three hundred seventy five degrees Fahrenheit Make sure to give it time to reach the proper temperature

Prepare the Crescent Rolls:

Unroll the crescent roll dough onto a clean floured surface Separate it into triangles using the lines from the package Keep the rest covered with plastic so it does not dry out

Fill and Roll:

Place a spoonful of apple filling in the center of each dough triangle Drizzle a little caramel sauce over apples Take care not to add too much or it will be hard to seal the dough Roll from the wide end up tucking edges and pinching closed to form a round shape

Egg Wash:

Beat the egg with a splash of water in a small bowl Brush this mixture gently over the tops of each dough ball so you get a beautiful golden color after baking

Sprinkle and Bake:

Move the filled bombs to a parchment lined baking sheet Sprinkle a bit of granulated sugar across the tops Bake for twelve to fifteen minutes until they are puffed and golden brown

Serve:

Let your pie bombs cool a few minutes Drizzle more caramel sauce before serving For a special touch add a scoop of vanilla ice cream or whipped cream and enjoy while still warm

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My favorite part of these is the caramel apple filling When I made these last fall the smell filled the whole house and my family could not wait to dig in It really reminds me of baking pie with my grandmother on chilly afternoons

Storage Tips

Let pie bombs cool completely before storing Place them in an airtight container and keep at room temperature for one to two days For longer freshness refrigerate up to four days and warm in the oven to crisp up To freeze wrap each in plastic and keep in a freezer bag They reheat beautifully for up to one month

Ingredient Substitutions

Use any firm tart apple if you do not have Granny Smith Try Honeycrisp or Braeburn Crescent roll dough can be swapped for biscuit dough for a fluffier shell If you need a quick caramel sauce try melting soft caramel candies with a splash of cream

Serving Suggestions

For gatherings set out a platter and let guests drizzle on extra caramel or add their own toppings These are delightful with hot apple cider or even coffee For a fun brunch treat serve with scrambled eggs and sausage

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These caramel apple pie bombs are cozy, fun, and perfect for any occasion. Enjoy them warm with your loved ones!

Frequently Asked Questions

→ Can I make these caramel apple pie bombs ahead of time?

Yes! You can prepare the apple filling up to 2 days ahead and store in the refrigerator. You can also assemble the unbaked bombs and keep them refrigerated for up to 24 hours before baking. For best results, apply the egg wash just before baking.

→ What type of apples work best for this dessert?

Granny Smith apples are ideal because their tartness balances the sweet caramel, and they hold their shape when cooked. Other good options include Honeycrisp, Pink Lady, or Braeburn apples.

→ Can I freeze these caramel apple bombs?

Yes! After baking, allow them to cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to an airtight container and store for up to 3 months. Reheat in a 350°F oven for 10-15 minutes until warmed through.

→ What can I use if I don't have crescent roll dough?

Puff pastry makes an excellent substitute. You can also use pie crust, though the texture will be different. Cut the dough into squares, add filling to the center, then pinch corners together to seal.

→ Why did my bombs leak during baking?

This usually happens if the seams aren't properly sealed or if they're overfilled. Make sure to pinch all seams firmly closed and don't add too much filling. You can also try chilling the assembled bombs for 15 minutes before baking to help them keep their shape.

→ What type of caramel sauce works best?

Store-bought caramel ice cream topping works perfectly. For an elevated version, use homemade caramel sauce or dulce de leche. Avoid thin caramel syrups as they may make the dough too wet.