Ingredients
Scale
- 1 can (16.3 oz) refrigerated flaky layers biscuits (8 count)
- 1 cup canned apple pie filling (apples diced into small pieces)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
- Optional: Caramel sauce for drizzling
- Optional: Vanilla ice cream for serving
Instructions
- Start by opening the can of biscuits and separating them into eight individual rounds. On a clean surface or cutting board, use your fingers or a rolling pin to flatten each biscuit into a 4-inch circle. Take your apple pie filling and use a knife or kitchen shears to chop the larger apple chunks into smaller, pea-sized pieces. This ensures you can fit more filling inside without the biscuit tearing.
- Place about one tablespoon of the chopped apple filling into the center of each flattened biscuit. Be careful not to overfill, as the juices will leak out during cooking. Carefully lift the edges of the dough and gather them at the top, pinching tightly to create a sealed ball. Roll the ball gently between your palms to ensure the seam is completely closed and the bomb is round.
- Preheat your air fryer to 330°F (165°C) if your model requires preheating. Lightly grease the air fryer basket or line it with a piece of perforated parchment paper. Place the apple pie bombs in the basket, seam-side down, ensuring they do not touch each other. Cook for 7 to 9 minutes, or until the tops are a deep golden brown and the dough is cooked through. You may need to work in batches depending on the size of your air fryer.
- While the bombs are cooking, mix the granulated sugar and cinnamon in a small bowl. Once you remove the bombs from the air fryer, immediately brush them with the melted butter. While they are still wet, roll each bomb in the cinnamon-sugar mixture until evenly coated. Serve them warm, optionally drizzled with caramel sauce or alongside a scoop of cold vanilla ice cream.
- Cook Time: 23 minutes