Caramel Apple Pie Bombs (Print Version)
# Ingredients:
01 -
2 cups of Granny Smith apples, peeled and diced
02 -
1 teaspoon lemon juice
03 -
1 tablespoon cinnamon
04 -
½ cup brown sugar
05 -
1 tablespoon butter
06 -
1 can refrigerated crescent roll dough
07 -
½ cup caramel sauce
08 -
1 egg (for egg wash)
09 -
½ teaspoon vanilla extract
10 -
1 tablespoon granulated sugar (for sprinkling)
11 -
Optional: whipped cream or vanilla ice cream for serving
# Instructions:
01 -
In a medium saucepan over medium heat, melt the butter. Add the diced apples, lemon juice, brown sugar, and cinnamon. Cook for about 5-7 minutes until the apples are tender and the mixture is bubbly. Remove from heat and let it cool slightly.
02 -
Preheat your oven to 375°F (190°C).
03 -
Unroll the crescent roll dough onto a clean, lightly floured surface. Separate the dough into individual triangles as per the instructions on the can.
04 -
Place a spoonful of the apple filling in the center of each crescent triangle. Drizzle a small amount of caramel sauce over the filling. Be careful not to overfill, as this will make sealing them tricky. Roll the dough from the wide end, tucking in the sides as you go to form a neat ball. Pinch the seams to seal tightly.
05 -
In a small bowl, whisk the egg with a splash of water. Brush the egg wash over the tops of the dough balls to achieve a beautiful golden color when baked.
06 -
Place the filled bombs on a baking sheet lined with parchment paper. Sprinkle the tops lightly with granulated sugar. Bake in the preheated oven for 12-15 minutes or until golden brown.
07 -
Allow the pie bombs to cool for a few minutes. Drizzle with additional caramel sauce before serving. Enjoy them warm on their own or with a scoop of vanilla ice cream or whipped cream on the side.
# Notes:
01 -
These caramel apple pie bombs are best served warm when the filling is still gooey and the outside is crisp.