Why You’ll Love This Recipe

I like that these apple pie bombs are simple yet impressive. They use store-bought biscuits, so there’s no dough to make from scratch, and the air fryer does all the work to achieve that crisp, golden exterior. The inside stays soft and gooey, with sweet apple filling bursting through every bite. I can serve them warm for dessert or even as a fun breakfast treat, and they always disappear fast.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
¾ cup (150 g) granulated sugar
3 teaspoons apple pie spice
1 can (8-count) Pillsbury Grand biscuits, not flaky layers
1 cup (243 g) apple pie filling, apples cut into small pieces
1 teaspoon cinnamon
½ cup (113 g) unsalted butter, melted

Directions

1. In a medium bowl, mix the sugar and apple pie spice. Set aside for coating later.

2. Remove the biscuits from the can and separate each one into two layers. Press each layer into a 4-inch circle — you should have 16 circles total.

3. In a small bowl, combine the chopped apple pie filling with cinnamon and mix well.

4. Spoon about 1 tablespoon of the apple mixture into the center of each biscuit circle.

5. Fold the edges of the dough up around the filling and pinch tightly to seal, forming small balls.

6. Spray the air fryer basket with nonstick cooking spray.

7. Working in batches, place the sealed balls in the basket about 2 inches apart and lightly spray the tops with cooking spray.

8. Air fry at 350°F (175°C) for 8–9 minutes, or until golden brown and puffed.

9. Carefully remove the apple pie bombs and immediately dip each one in melted butter.

10. Roll each buttered bomb in the apple pie spice–sugar mixture until coated evenly.

11. Serve warm for the ultimate gooey treat, or at room temperature for easy snacking.

Servings and Timing

Servings: 16 apple pie bombs
Prep time: 20 minutes
Cook time: 9 minutes
Total time: 29 minutes

Variations

• I sometimes add a drizzle of caramel sauce over the top for a caramel-apple twist.

• For an extra crunch, I sprinkle a little crushed graham cracker or toasted nuts over the coated bombs.

• I’ve made these with peach or cherry pie filling too — they work perfectly with almost any fruit.

• For a lighter version, I reduce the sugar coating slightly or skip the butter dip and dust with powdered sugar instead.

• I like using pumpkin pie spice in place of apple pie spice during the fall for a cozy seasonal flavor.

Storage/Reheating

I store cooled apple pie bombs in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, I pop them in the air fryer at 325°F (160°C) for about 3–4 minutes until warm and crisp again. They can also be frozen (uncoated) for up to 2 months — I just reheat and roll them in butter and sugar before serving.

FAQs

Can I bake these in the oven instead of an air fryer?

Yes — I bake them at 375°F (190°C) for 12–14 minutes or until golden brown.

What kind of apple pie filling works best?

I prefer classic canned apple pie filling, but homemade works great too. I just chop the apples finely so they fit easily in the dough.

How do I keep the filling from leaking out?

I make sure to pinch the dough seams tightly and place the sealed side down in the air fryer.

Can I make these ahead of time?

Yes — I prepare the filled balls and refrigerate them for a few hours before air frying. They taste best fresh, though!

Do they need to be served warm?

I love them warm because the filling is gooey and fragrant, but they’re still delicious at room temperature.

Can I make them smaller for bite-size treats?

Absolutely — I cut each biscuit into thirds instead of halves for mini pie bites. The cooking time will be slightly shorter.

What’s the best coating for variety?

Besides apple pie spice, I’ve rolled them in cinnamon sugar, pumpkin spice sugar, or even powdered sugar for different flavors.

Can I use a different biscuit brand?

Yes, as long as it’s a similar dough — regular biscuit dough (not flaky layers) works best for a tender yet sturdy crust.

Can I add filling inside the dough before freezing?

Yes — I freeze them unbaked on a tray, then store them in a freezer bag. When ready, I air fry directly from frozen for about 11–12 minutes.

How can I make them extra indulgent?

I like serving them with a scoop of vanilla ice cream and a drizzle of caramel or chocolate sauce for a dessert-style twist.

Conclusion

I love how these Air Fryer Apple Pie Bombs capture everything wonderful about apple pie — buttery pastry, cinnamon spice, and gooey filling — all in a fun, handheld form. They’re fast, mess-free, and full of warm autumn flavor, making them perfect for dessert, snacks, or even a sweet breakfast treat. Every time I make them, they disappear within minutes!