Apple Pie Bombs A La Mode [+ Video] Recipe

There’s something about this apple pie bombs recipe that makes my heart skip a beat. I love the mix of cinnamon apples tucked inside a flaky crescent roll, especially when crowned with a lavish caramel drizzle and paired with creamy vanilla ice cream. It hits all the fall comfort notes.

I love making Apple Pie Bombs A La Mode for the fall season. I think its fun to combine crispy apple bits with soft, doughy pockets made from a can of refrigerated crescent roll dough.

My recipe starts with 3 medium apples that are peeled, cored and chopped, then mixed with a blend of 3/4 cup brown sugar, 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, a pinch of salt, and 1/4 teaspoon ground nutmeg. I also toss the apples with 1 tablespoon lemon juice and drizzle them with 1/2 cup melted unsalted butter to bring out the flavors.

When baked, the dough rises and the filling gets slightly caramelized, especially if you add a drizzle of caramel glaze on top (which is recommended). I serve it with a generous scoop of vanilla ice cream and glazed apples all over the tops.

This recipe is awesome for fall desserts, Thanksgiving treats and even as a quick snack for a chilly evening. Enjoy the video and have fun making it.

Why I Like this Recipe

I love this recipe because first, it reminds me of cozy autumn days. There’s something about the warm, spiced apple filling mixed with gooey caramel that just makes me feel happy. Second, its simplicity is a huge draw – I can throw it together on a busy day and still have a dessert that tastes like a homemade treat. Third, I really dig how customizable it is; whether I use crescent roll or biscuit dough, every bite seems to have its own little burst of flavor. And lastly, pairing the warm apple bombs with cool vanilla ice cream totally upgrades it into the perfect comfort dessert.

APPLE PIE BOMBS

It’s almost like a tradition for me to kick off fall by making these apple pie bombs. I love that they’re not too fussy, and with just a can of crescent roll dough and some simple ingredients like apples, butter, and sugars, I feel like I’m tasting a real homemade treat. Plus, when I drizzle a bit of caramel glaze over them straight from the oven and serve them with vanilla ice cream, it’s like every bite is a little party in my mouth. I know it sounds simple, but that’s what makes it awesome – it’s easy, delicious, and always hits the spot.

Ingredients

• Apples: They are packed with fibre and vitamins, giving a natural, sweet tang that balances the rich dough.

  They also add a bit of crunch and are good for your digestion.

• Butter: It gives the bomb a creamy texture and really enriches the flavor, even though it’s high in fat.

  Melt it well for best results.

• Sugars: Brown and granulated sugar help to give the bomb a delicious caramelized taste that is super sweet and energizing as they are mostly carbs.
• Cinnamon: It fills the pie with a warm, spicy aroma that makes it taste heavenly and also offers a few antioxidants.

Ingredient Quantities

• 1 can refrigerated crescent roll dough (or biscuit dough)
• 3 medium apples (peeled, cored and chopped)
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• A pinch of salt
• 1 tablespoon lemon juice
• 1/2 cup caramel glaze (optional but recommended)
• Vanilla ice cream (for serving)

How to Make this

1. Preheat your oven to 375°F and lightly grease a baking sheet.

2. In a bowl, toss the chopped apples with lemon juice, brown sugar, granulated sugar, cinnamon, nutmeg, and a pinch of salt until well coated.

3. Open your can of refrigerated crescent roll dough (or use biscuit dough) and gently separate the dough into individual pieces.

4. Spoon about a heaping tablespoon of the apple mixture onto the center of each dough triangle or biscuit round.

5. Carefully scoop up a few pieces of the apple mix if you like extra filling, but make sure you can still seal up the dough around it.

6. Fold the dough over the apples, sealing the edges as best as you can to form little bombs.

7. Place all dough bombs seam side down on your prepared baking sheet and brush the tops with the melted unsalted butter.

8. Bake them in the oven for 15-20 minutes, or until they’re golden brown and the apples inside are soft.

9. As soon as they come out of the oven, drizzle the caramel glaze over each bomb for an extra gooey topping (this step is optional but it really makes a difference).

10. Serve warm with a generous scoop of creamy vanilla ice cream and enjoy your fall treat!

Equipment Needed

1. Oven (preheat to 375°F)
2. Baking sheet (lightly greased)
3. Mixing bowl (for tossing the apple mixture)
4. Chopping board and knife (to peel, core and dice the apples)
5. Measuring cups and spoons (for butter, sugars, spices and lemon juice)
6. Can opener (if needed for the dough can)
7. Pastry brush (to apply the melted butter over the dough bombs)
8. Spoon (to scoop the apple mixture and help seal the dough)
9. Serving dish (for serving with the vanilla ice cream)

FAQ

• Q: Can I use biscuit dough instead of crescent roll dough?
  A: Yeah, you can use biscuit dough but it might turn out a bit different in texture. Just keep an eye on it while baking.
• Q: Do I need to precook the apples before mixing them in?
  A: No need to precook ’em. The apples will cook nicely in the oven with all the sugar, butter, and spices.
• Q: What do I do if I dont have caramel glaze?
  A: The caramel glaze is optional. If you dont have it on hand, you can drizzle a little store-bought caramel sauce after baking.
• Q: How long should I bake the apple pie bombs?
  A: Bake ’em at 375°F for about 12 to 15 minutes, or until they get a nice golden brown look.
• Q: How should I store leftovers?
  A: They taste best warm, but if you have leftovers, just pop them in an airtight container in the fridge and warm ’em up in the oven.

Apple Pie Bombs A La Mode [+ Video] Recipe Substitutions and Variations

• If you cant find crescent roll dough, try using puff pastry or even homemade biscuit dough for a similar flaky texture.
• Instead of unsalted butter, you can use margarine or even coconut oil if you’re feeling adventurous.
• Not in a rush for brown sugar? Mix white sugar with a little molasses (about 1 tsp per 1/2 cup sugar) to mimic the flavor.
• If you’re out of granulated sugar, honey or agave nectar can work but just note it might change how the filling cooks a bit.
• Don’t have caramel glaze? A drizzle of maple syrup or a simple homemade caramel sauce can totally substitute.

Pro Tips

1. Try not to overfill the dough pieces with apples cause if there is too much filling the dough wont seal well and you might end up with a mess in your oven.
2. If you’re using biscuit dough instead, make sure you flatten it a bit so it’s not too thick – that way the dough bakes evenly with the apple inside.
3. Warm up your apple mix before stuffing the dough so the spices really meld, but dont let it get too hot or it might start cooking the apples too soon.
4. When you seal each dough piece, be gentle with the edges cause if you pull too hard, the dough might tear and leak the apple juice while baking.