Ingredients
Scale
- 2 large Granny Smith apples (or mix with Honeycrisp/Gala), peeled and diced small
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- Pinch of nutmeg
- 1 can refrigerated biscuit dough or crescent rolls
- 8 soft caramel candies (e.g. Werther’s Soft Caramels) or 8 tsp thick caramel sauce
- 2 tbsp melted butter
- ¼ cup cinnamon sugar mix (for coating)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, toss diced apples with sugar, cinnamon, and nutmeg. Set aside to macerate.
- Flatten each biscuit or crescent dough round into a ¼-inch thick circle using your fingers.
- Place about 1 tbsp of apple mixture in the center of each dough round, then top with a soft caramel candy or spoonful of caramel sauce.
- Carefully fold and pinch the dough to fully seal the filling inside, forming a round dumpling shape.
- Brush each sealed bomb with melted butter, then roll in cinnamon sugar mixture to coat.
- Place seam-side down on the prepared baking sheet and bake for 13–15 minutes, or until golden brown.
- Let cool for 5–7 minutes before serving—caramel will be hot!
Notes
Freeze caramels for 15–20 minutes before use to prevent early melting. Chill assembled bombs for 10 minutes before baking for a puffier texture. Store leftovers in an airtight container and reheat in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 210
- Sugar: 12g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg