Caramel Apple Pie Bombs are a creative apple dessert. Warm seasoned apples and caramel sauce are rolled into a crescent roll and baked. The end result is a fluffy pastry that is bursting with caramel apple flavor!
This week I am celebrating fall flavors with a bunch of friends. At the end of this post, just past the recipe, you will find a listing fall inspired recipes and a fun giveaway from the event sponsors.
Who doesn't love caramel apples in the fall? I know it is one of my favorite flavors combinations, and I always treat myself to a couple during the season.
However, I wanted to make something that was a little easier to eat and simple to prepare for my kids.
I used a bottle of caramel sauce for this treat, and it is perfect to make one of my favorite caramel apple inspired treats, Caramel Apple Pie Bombs.
Why are they called bombs? Simple, they literally explode with flavor and ingredients when you bite into them. Each bomb is stuffed with a generous amount of caramel and homemade apple pie filling. I love to give each treat a good sprinkle of cinnamon and sugar for a delicious handheld fall inspired dessert.
Ingredients
- Apples- I like to use a tart apple for this recipe
- Ground Cinnamon
- Ground Ginger
- Brown Sugar- I like this over white sugar for a richer flavor
- Caramel Sauce
- All-Purpose Flour
- Refrigerated Crescent Rolls
- Granulated White Sugar- for the topping, brown sugar will work too.
- Cutting Board
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Instructions
For the filling:
- Wash and peels apples.
- Chop the apples into small ½ inch pieces.
- Place apples in a skillet and add brown sugar, ginger, and cinnamon.
- Cook until apples begin to soften
- Add flour and caramel sauce. Stir and cook an additional minute. Remove from oven and allow to cool before folding into the crescent rolls.
How to fold the crescent rolls dough:
- Lay triangle flat on cutting board
- Place 1 ½ tablespoon of filling in the center of the larger end of the triangle.
- Fold one corn across the filling and press down to seal.
- Repeat with the other corner.
- Tuck in the other two corners that are sticking our from where the dough was bent to fold inward.
- Roll the dough towards the smaller end of the crecent.
- Press the seal.
- Press together any loose corners.
- Place on baking sheet and top with sugar and cinnamon. Bake at 350°F till for 15-17 minutes. The dough will be golden brown.
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Let's Talk Apples
I love to use a tart apple for this recipe. I actually prefer tart apples in most of my baking because I think the texture holds up better, and the flavor is more distinct than a sweet apple.
My favorite type of apple for this recipe are Macitosh, Granny Smith, or Cortland. Early apple varieties like Wealthy are great too.
If you like a semi-tart apple Braeburn, Pink Lady, or Ginger Gold are great options.
Helpful Tips
- Make sure that the apples are not cut to small because they are pre-cooked in a skillet. If they are too small you will not get the nice pieces in side the dessert
- I use caramel sauce in this recipe, but the square caramel candies or the round baking pieces also work for the caramel filling. If you are using these skip adding them to the pan, and add them with the apples to the crescent before rolling.
- If you experiencing leaking the edges might not be sealed well. It helps to slightly stretch the dough so there is enough room to make a seal. Leaking can also happen if the filling isn't cooled prior to adding it to the crescents because the caramel is too viscous.
Related Apple Recipes
Grilled Apple and Pear Salad with Maple Vinaigrette
Grilled Dijon Pork and Apple Foil Packets
Caramel Apple Upside Down Cake
Tart Apple Galette with Cinnamon Crumble
If you’ve tried my Caramel Apple Pie Bombs or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Caramel Apple Pie Bombs
Ingredients
- 3 Medium Apples
- 2 teaspoon Ground Cinnamon divided
- ¼ teaspoon Ground Ginger
- 1 tablespoon Brown Sugar
- ¼ cup Caramel Sauce
- 1 tablespoon All-Purpose Flour
- 16 Refrigerated Crescent Rolls
- 1 tablespoon Granulated White Sugar
Instructions
For Caramel Apple Filling
- Wash and peels apples.
- Chop the apples into small ½ inch pieces.
- Place apples in a skillet and add brown sugar, ginger, and 1 teaspoon cinnamon.
- Cook until apples begin to soften
- Add flour and caramel sauce. Stir and cook an additional minute. Remove from oven and allow to cool before folding into the crescent rolls.
For Assembly and Baking
- Lay crescent triangle flat on cutting board
- Place 1 ½ tablespoon of filling in the center of the larger end of the triangle.
- Fold one corn across the filling and press down to seal.
- Repeat with the other corner.
- Tuck in the other two corners that are sticking our from where the dough was bent to fold inward.
- Roll the dough towards the smaller end of the crescent.
- Press the seal.
- Press together any loose corners.
- Place on baking sheet. Mix white sugar and 1 teaspoon cinnamon. Sprinkles over the top of the crecent rolls. Bake at 350°F till for 15-17 minutes. The dough will be golden brown.
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Wendy Klik
Perfect recipe right there....easy, peasy and delicious. Definitely getting made here this fall.
Cindy
What a cool dessert idea!
Hezzi-D
These look yummy! I love mini pies!
Lisa Kerhin
I totally could eat the whole pan!
Christie
Oh my goodness! These look amazingly simple and delicious! Perfect for any night of the week. I'd top mine with ice cream for sure.
Karen
Perfect little hand pies! I need to try this!