Warm Apple Pie Bombs

I’ll be honest—I’d never heard of apple pie bombs until my neighbor brought some to our block party last fall. I took one bite and immediately texted her for the recipe before I even left her driveway.

These little guys are basically everything you love about apple pie, but wrapped up in flaky crescent roll dough and rolled in cinnamon sugar. No pie dish, no lattice work, no stress. You just wrap, bake, and try not to eat them all before anyone else gets home.

The best part? They take maybe twenty minutes from start to finish. My kids think I’m some kind of baking genius when I make these, which is funny because they’re actually easier than making toast.

What Kind of Apples Should I Use?

Granny Smith apples are called for in this recipe because they hold their shape well when cooked and won’t turn to mush during frying. Their tart flavor also balances nicely with the sweet cinnamon sugar coating and caramel drizzle. If you can’t find Granny Smiths, Honeycrisp or Braeburn apples are good alternatives that also maintain their texture when heated. Whatever you choose, make sure to dice them into small, uniform pieces so they cook evenly inside the crescent roll dough.

Options for Substitutions

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

• Granny Smith apples: While Granny Smiths give you that classic tart flavor, you can use Honeycrisp, Braeburn, or even Golden Delicious apples. Just keep in mind that sweeter apples might make your filling a bit less tangy.
• Pillsbury crescent rolls: This is the one ingredient you really shouldn’t substitute. The crescent dough is what makes these bombs work – it’s the right thickness and texture for frying. Other doughs might not seal properly or could turn out too dense.
• Cornstarch: If you’re out of cornstarch, you can use 3 tablespoons of all-purpose flour instead to thicken your apple filling. Just cook it a bit longer to get rid of any raw flour taste.
• Lemon juice: Apple cider vinegar works in a pinch – use the same amount. It adds that little bit of tang that balances out the sweetness.
• Caramel sauce: Feel free to skip this or swap it with a simple powdered sugar glaze, chocolate sauce, or even a drizzle of honey if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making apple pie bombs is not cooking the apple filling long enough, which leaves you with a watery mess inside your pastry – make sure to simmer the mixture until it’s thick enough to coat the back of a spoon before letting it cool completely.

Sealing the crescent dough properly is critical, so pinch those seams tightly and make sure there are no gaps, otherwise your filling will leak out during frying and create a sticky disaster in your oil.

Temperature control matters more than you think – if your oil isn’t hot enough (around 350°F), the dough will absorb too much oil and turn greasy, but if it’s too hot, the outside will burn before the dough cooks through.

To get the best results, don’t overfill each bomb with apple mixture (about 1-2 tablespoons is plenty), and always let them drain on paper towels after frying to remove excess oil before rolling them in that cinnamon sugar coating.

What to Serve With Apple Pie Bombs?

These apple pie bombs are pretty rich and sweet on their own, so I like to serve them with a scoop of vanilla ice cream that melts right into all those warm, cinnamon-sugar nooks. A drizzle of extra caramel sauce on top never hurts either, especially if you’re going all-in on dessert night. If you want to balance out the sweetness, try serving them alongside some fresh whipped cream or even a cup of hot coffee or apple cider. They’re also great as part of a dessert spread at parties – just pile them on a platter and watch them disappear!

Storage Instructions

Store: These apple pie bombs are best enjoyed fresh and warm, but you can keep leftovers in an airtight container at room temperature for up to 2 days. They’ll lose some of their crispiness, but they’re still delicious! If you want to keep them longer, pop them in the fridge for up to 4 days.

Freeze: You can freeze the apple filling on its own in a freezer-safe container for up to 3 months, which makes it super easy to whip up a fresh batch whenever you’re craving them. I don’t recommend freezing the fried bombs themselves since they get soggy when thawed.

Warm Up: To bring back some of that crispy texture, reheat your apple pie bombs in the oven at 350°F for about 5-7 minutes. The microwave works in a pinch, but they won’t be as crispy. Add a fresh drizzle of caramel sauce right before serving to make them taste like new!

Estimated Nutrition

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

• Calories: 1900-2200
• Protein: 16-20 g
• Fat: 60-75 g
• Carbohydrates: 350-390 g

Ingredients

For the apple filling:

• 2 granny smith apples, peeled and diced
• 3/4 cup water
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1 1/2 tsp lemon juice
• 1 tsp ground cinnamon

For the dough and assembly:

• 2 cans refrigerated crescent dough (pillsbury recommended)
• Vegetable oil, for frying

For the cinnamon sugar coating and finish:

• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon
• Caramel sauce, for drizzling

Step 1: Make the Apple Pie Filling

• 2 Granny Smith apples, peeled and diced
• 3/4 cup water
• 2 tbsp cornstarch
• 1/3 cup granulated sugar
• 1 1/2 tsp lemon juice
• 1 tsp ground cinnamon

In a medium saucepan over low heat, combine 3/4 cup water, 2 tablespoons cornstarch, 1/3 cup granulated sugar, 1 teaspoon ground cinnamon, and 1 1/2 teaspoons lemon juice.

Stir constantly and bring the mixture to a boil.

Cook for 3-4 minutes, until the sauce thickens.

Add the diced Granny Smith apples, stir to coat, and simmer for 8-10 minutes until the apples are just tender.

Remove from the heat and allow the filling to cool to room temperature.

I find it helps to spread the filling on a plate to cool it faster, especially if you’re in a hurry.

Step 2: Prepare and Fill the Crescent Dough

• 2 cans refrigerated crescent dough (Pillsbury recommended)
• apple pie filling from Step 1

Unroll the crescent dough onto a lightly floured surface.

Pinch together any seams and roll out the dough just until it is smooth and even.

Cut the dough into 2½-3 inch squares.

Place about 1 tablespoon of the cooled apple pie filling (from Step 1) in the center of each square.

Fold the two ends over, then fold the sides over the filling and pinch together to seal the edges, forming a compact bomb shape.

Step 3: Fry the Pie Bombs

• Vegetable oil, for frying
• filled dough bombs from Step 2

Heat vegetable oil in a frying pan over medium heat.

Once the oil is hot (about 350°F if you have a thermometer), add a few filled pie bombs at a time to the oil.

Fry them for about 1-2 minutes per side, or until golden brown.

Remove them using a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.

I like to fry in batches to avoid crowding the pan, which helps keep the oil temperature steady.

Step 4: Bake the Pie Bombs

• fried pie bombs from Step 3

Preheat your oven to 375°F (190°C).

Place the fried pie bombs (from Step 3) on a baking sheet.

Bake in the preheated oven for 10-12 minutes, or until the dough is cooked through and the exterior is crisp.

Remove from the oven and let them cool slightly before moving to the next step.

Step 5: Coat Pie Bombs in Cinnamon Sugar and Serve

• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon
• pie bombs from Step 4
• Caramel sauce, for drizzling

In a small bowl, mix together 1/2 cup granulated sugar and 1 tablespoon ground cinnamon.

Roll each baked pie bomb (from Step 4) in the cinnamon sugar mixture until well coated and place them on a serving platter.

Drizzle the finished pie bombs with caramel sauce just before serving.

For extra indulgence, I sometimes serve them warm with a scoop of vanilla ice cream on the side.

Warm Apple Pie Bombs

Delicious Warm Apple Pie Bombs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 14 minutes mins

Cook Time 28 minutes mins

Total Time 42 minutes mins

Servings 4

Calories 2050 kcal

Ingredients

  

For the apple filling:

• 2 Granny Smith apples, peeled and diced
• 3/4 cup water
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1 1/2 tsp lemon juice
• 1 tsp ground cinnamon

For the dough and assembly:

• 2 cans refrigerated crescent dough (Pillsbury recommended)
• Vegetable oil, for frying

For the cinnamon sugar coating and finish:

• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon
• Caramel sauce, for drizzling

Instructions

 

• In a medium saucepan over low heat, combine 3/4 cup water, 2 tablespoons cornstarch, 1/3 cup granulated sugar, 1 teaspoon ground cinnamon, and 1 1/2 teaspoons lemon juice. Stir constantly and bring the mixture to a boil. Cook for 3-4 minutes, until the sauce thickens. Add the diced Granny Smith apples, stir to coat, and simmer for 8-10 minutes until the apples are just tender. Remove from the heat and allow the filling to cool to room temperature. I find it helps to spread the filling on a plate to cool it faster, especially if you’re in a hurry.
• Unroll the crescent dough onto a lightly floured surface. Pinch together any seams and roll out the dough just until it is smooth and even. Cut the dough into 2½-3 inch squares. Place about 1 tablespoon of the cooled apple pie filling (from Step 1) in the center of each square. Fold the two ends over, then fold the sides over the filling and pinch together to seal the edges, forming a compact bomb shape.
• Heat vegetable oil in a frying pan over medium heat. Once the oil is hot (about 350°F if you have a thermometer), add a few filled pie bombs at a time to the oil. Fry them for about 1-2 minutes per side, or until golden brown. Remove them using a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. I like to fry in batches to avoid crowding the pan, which helps keep the oil temperature steady.
• Preheat your oven to 375°F (190°C). Place the fried pie bombs (from Step 3) on a baking sheet. Bake in the preheated oven for 10-12 minutes, or until the dough is cooked through and the exterior is crisp. Remove from the oven and let them cool slightly before moving to the next step.
• In a small bowl, mix together 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. Roll each baked pie bomb (from Step 4) in the cinnamon sugar mixture until well coated and place them on a serving platter. Drizzle the finished pie bombs with caramel sauce just before serving. For extra indulgence, I sometimes serve them warm with a scoop of vanilla ice cream on the side.