How To's

How To: Caramel Apple Pie Bombs

Today is the first day of November, and what says “November” more than apple desserts? Apples really are the perfect fall fruit. Lately, I’ve been slicing them up and enjoying them with caramel dip, adding them to my oatmeal in the morning, and most recently, I used them in a dessert that is most definitely worth sharing with you. I pinned it a while ago and have been wanting to use it, and today I had the baking itch for long enough to actually get in the kitchen and throw it together. Let me just say, worth it! (My husband says so too.) We enjoyed them tonight after a dinner of roasted broccoli and ricotta-stuffed shells, another recipe worth sharing, but I’ll save that one for another time.

I adapted my version of this recipe from a recipe on Country Outfitter, which you can find here. They are perfect little bites of apple, cinnamon, sugar, and caramel, and taste especially good when served with ice cream or, in my case, cream poured over top. Yum, yum! And to make it even better, they were incredibly easy to make.

Because I adapted this recipe, I’ll share what I did specifically, but I’m sure the original is good too!

First, I preheated the oven to 350 and diced up two apples. I tossed the apple pieces in a bowl with one tablespoon of cinnamon and two tablespoons of sugar. I also cut up caramel squares into 4 pieces each. (I’m thinking you could also use those little caramel “morsels” they have in the baking aisle. Those things are gooooood.)

Next, I opened a can of refrigerated biscuit dough, and flattened all 8 pieces out to make little biscuit-dough pancakes. I spooned some of the apple mixture onto each little pancake, topped each with a few little caramel pieces, and pinched the dough together to make little balls of dough filled with apple-caramel mixture.

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Then, I buttered a casserole dish and placed the apple pie balls into the dish and brushed each one with melted butter.

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Finally, after each one was sprinkled with brown sugar and the leftover apple pieces, they baked, uncovered, for exactly 20 minutes (any longer and the crust, especially the bottom, would have been too done, so I’m glad I didn’t go the full 25 minutes).

Here is the final product!

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The original recipe suggests making a caramel sauce to pour over top. I skipped this step — I don’t like desserts that are too sweet, and I often think apple desserts are tasty enough without too much sweetness added. If you like caramel a lot, by all means go for it! Hubby and I both thought it was good enough without it. I DID, however, as I mentioned above, put my apple pie ball into a bowl and poured a little half-and-half over top. Oh man, that was good. I love cream, and it goes so well with cinnamon and apples!

This would be a good recipe for Thanksgiving or Christmas in lieu of regular pie. I actually liked it better than regular pie, just because I LOVE dough and sometimes pie crust is just not doughy enough for me! The biscuits added the perfect amount of dough to complement the apples and cinnamon, at least in my book.

Happy November!

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