Mouthwatering Air Fryer Apple Pie Bombs

I used to think making apple pie meant spending half my Saturday rolling out dough and waiting around for the oven to work its magic. That’s what my mom did every fall, and the house smelled amazing, but who has that kind of time anymore?

Then I discovered these little apple pie bombs in my air fryer. They taste just like the real deal but come together in about 20 minutes. No rolling pins, no fancy techniques—just store-bought biscuit dough, some cinnamon apples, and that trusty air fryer doing all the heavy lifting.

What Kind of Biscuits Should I Use?

For this recipe, you’ll want to grab a can of Pillsbury Grands biscuits, but make sure you avoid the flaky layers variety. The regular Grands biscuits hold together much better when you’re stuffing them with apple filling and shaping them into bombs. The flaky layers tend to fall apart during the assembly process, which can make things messy and frustrating. If you can’t find Pillsbury Grands, any similar refrigerated biscuit dough will work as long as it’s the sturdy, non-flaky type. Just make sure the biscuits are large enough to wrap around your apple filling without tearing.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make substitutions:

• Pillsbury Grand biscuits: You can use any brand of refrigerated biscuit dough, but stick with the regular kind – avoid flaky layers as they won’t hold the filling as well. If you only have smaller biscuits, you might need to use two cans.
• Apple pie spice: Don’t have apple pie spice? Make your own by mixing 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon allspice, and ¼ teaspoon ginger.
• Apple pie filling: You can use homemade cooked apples instead – just dice 2-3 apples, cook them with a bit of sugar and cinnamon until soft, then let them cool. Make sure any filling you use isn’t too wet or it’ll make the dough soggy.
• Unsalted butter: Salted butter works fine too – just reduce any added salt in the recipe. You could also brush with melted coconut oil if you prefer.
• Granulated sugar: Brown sugar gives a nice caramel flavor, or you can use coconut sugar for a less refined option. The coating will taste slightly different but still delicious.

Watch Out for These Mistakes While Cooking

The biggest mistake when making air fryer apple pie bombs is overstuffing the biscuit dough, which causes the filling to leak out during cooking – stick to about 1 tablespoon of filling per bomb and make sure to pinch the seams tightly to seal them completely.

Another common error is not cutting your apple pie filling into small enough pieces, so take a few extra minutes to chop those apples down to bite-sized chunks that won’t burst through the dough.

Don’t skip preheating your air fryer to 350°F, and avoid overcrowding the basket – cook them in batches if needed so hot air can circulate properly around each bomb.

Finally, brush that melted butter on generously and roll them in the cinnamon sugar mixture while they’re still warm, as this creates the perfect sweet coating that makes these treats irresistible.

What to Serve With Apple Pie Bombs?

These little apple pie bombs are perfect on their own, but they’re even better with a scoop of vanilla ice cream on the side for that classic apple pie experience. A drizzle of caramel sauce takes them to the next level, especially if you warm it up first so it melts slightly over the warm pastry. They also pair nicely with a hot cup of coffee or apple cider, making them ideal for cozy fall afternoons or as a fun dessert after dinner. For an extra indulgent treat, try serving them with some freshly whipped cream or even a dollop of cinnamon butter.

Storage Instructions

Keep Fresh: These apple pie bombs are best enjoyed warm and fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. They’ll lose some of their crispy exterior, but the flavors are still delicious. I like to keep them covered with a clean kitchen towel if I’m planning to eat them within a few hours.

Freeze: You can freeze these treats for up to 1 month in a freezer-safe container with parchment paper between layers. They’re great to have on hand when you want a quick dessert! Just make sure they’re completely cooled before freezing to prevent ice crystals from forming.

Warm Up: To bring back that crispy goodness, pop them in the air fryer at 350°F for 2-3 minutes, or use a regular oven at 350°F for about 5 minutes. From frozen, they’ll need an extra minute or two. The outside gets crispy again while the inside stays soft and gooey – just like fresh!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 15-20 g
• Fat: 75-85 g
• Carbohydrates: 340-370 g

Ingredients

For the biscuit dough:

• 1 can (8-count) pillsbury grand biscuits (not flaky layers)

For the apple filling:

• 1 cup apple pie filling, diced
• 1 tsp ground cinnamon

For the sugar coating:

• 3/4 cup granulated sugar
• 3 tsp apple pie spice

For finishing:

• 1/2 cup unsalted butter, melted

Step 1: Prepare Spiced Sugar Coating

• 3/4 cup granulated sugar
• 3 tsp apple pie spice

In a medium-size bowl, combine the granulated sugar and apple pie spice.

Stir well and set the mixture aside; this will be used to roll the baked apple pie bombs after they’re cooked.

Step 2: Shape Biscuit Circles

• 1 can (8-count) Pillsbury Grand biscuits (not flaky layers)

Remove the biscuits from the can and carefully separate each one into two layers, yielding a total of 16 pieces.

Press each layer into a 4-inch circle with your fingers to create a flat surface for filling.

Step 3: Make the Apple Cinnamon Filling

• 1 cup apple pie filling, diced
• 1 tsp ground cinnamon

In a small bowl, combine the diced apple pie filling with the ground cinnamon.

Stir until the cinnamon is evenly distributed throughout the filling.

This will add a nice warmth and depth of flavor to your apple bomb centers.

I like to use a little extra cinnamon sometimes for a spicier kick!

Step 4: Assemble the Apple Pie Bombs

• biscuit circles (from Step 2)
• apple cinnamon filling (from Step 3)

Spoon about 1 tablespoon of the apple cinnamon filling (from Step 3) into the center of each biscuit circle (from Step 2).

Fold the sides of the dough up and over the filling, pinching to completely seal.

Once sealed, gently roll each piece between your hands to form a ball.

Step 5: Air Fry the Bombs

• apple pie bombs (from Step 4)

Spray the basket of your air fryer with nonstick cooking spray.

Working in batches, arrange the apple pie bombs (from Step 4) in the basket, spacing them about 2 inches apart.

Spray the tops with cooking spray.

Air fry at 350°F for 8–9 minutes, or until golden brown.

I find that rotating the basket halfway through ensures even cooking.

Step 6: Coat with Butter and Spiced Sugar

• 1/2 cup unsalted butter, melted
• spiced sugar mixture (from Step 1)

Carefully remove the hot apple pie bombs from the air fryer.

Dip each one into the melted butter, coating all sides.

Immediately roll each buttered bomb in the spiced sugar mixture (from Step 1) until evenly coated.

This step gives a deliciously sweet and aromatic finish.

For extra flavor, I sometimes add a little extra apple pie spice to the sugar mixture.

Step 7: Serve

Serve the apple pie bombs immediately while warm for the best texture and gooey filling, or let them cool to room temperature.

Enjoy your treat!

Mouthwatering Air Fryer Apple Pie Bombs

Delicious Mouthwatering Air Fryer Apple Pie Bombs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 18 minutes mins

Total Time 26 minutes mins

Servings 4

Calories 2200 kcal

Ingredients

  

For the biscuit dough:

• 1 can (8-count) Pillsbury Grand biscuits (not flaky layers)

For the apple filling:

• 1 cup apple pie filling, diced
• 1 tsp ground cinnamon

For the sugar coating:

• 3/4 cup granulated sugar
• 3 tsp apple pie spice

For finishing:

• 1/2 cup unsalted butter, melted

Instructions

 

• In a medium-size bowl, combine the granulated sugar and apple pie spice. Stir well and set the mixture aside; this will be used to roll the baked apple pie bombs after they're cooked.
• Remove the biscuits from the can and carefully separate each one into two layers, yielding a total of 16 pieces. Press each layer into a 4-inch circle with your fingers to create a flat surface for filling.
• In a small bowl, combine the diced apple pie filling with the ground cinnamon. Stir until the cinnamon is evenly distributed throughout the filling. This will add a nice warmth and depth of flavor to your apple bomb centers. I like to use a little extra cinnamon sometimes for a spicier kick!
• Spoon about 1 tablespoon of the apple cinnamon filling (from Step 3) into the center of each biscuit circle (from Step 2). Fold the sides of the dough up and over the filling, pinching to completely seal. Once sealed, gently roll each piece between your hands to form a ball.
• Spray the basket of your air fryer with nonstick cooking spray. Working in batches, arrange the apple pie bombs (from Step 4) in the basket, spacing them about 2 inches apart. Spray the tops with cooking spray. Air fry at 350°F for 8–9 minutes, or until golden brown. I find that rotating the basket halfway through ensures even cooking.
• Carefully remove the hot apple pie bombs from the air fryer. Dip each one into the melted butter, coating all sides. Immediately roll each buttered bomb in the spiced sugar mixture (from Step 1) until evenly coated. This step gives a deliciously sweet and aromatic finish. For extra flavor, I sometimes add a little extra apple pie spice to the sugar mixture.
• Serve the apple pie bombs immediately while warm for the best texture and gooey filling, or let them cool to room temperature. Enjoy your treat!