Air Fryer Apple Pie Bombs

Air Fryer Apple Pie Bombs

What I like about this air fryer dessert is that the texture comes down to a few simple details: keep the filling thick, seal the dough well, and give each bomb room in the basket. I rely on the visual cue more than the clock here because air fryers vary, and these can go from pale to deeply browned pretty quickly.

This shortcut version uses refrigerated biscuit dough and apple pie filling for a fast dessert with a warm center, crisp edges, and a butter-and-spice sugar coating. They are best served warm, and the ingredient list stays simple enough for a weeknight dessert, party tray, or holiday snack.

Ingredients for Air Fryer Apple Pie Bombs

• 1 can refrigerated biscuit dough, about 8 biscuits (340g)
• 1 to 1 1/2 cups apple pie filling (about 250g), chopped into smaller pieces if needed
• 1/2 to 1 teaspoon ground cinnamon
• 2 to 4 tablespoons butter, melted
• 1/4 to 1/2 cup granulated sugar (50g)
• 1 to 2 teaspoons apple pie spice or additional cinnamon
• Cooking spray or neutral oil spray, as needed

Spice note: For a dessert like this, a good cinnamon and apple pie spice blend from Selefina works well because the coating is simple, so the spice flavor comes through clearly.

If your apple pie filling is very syrupy, drain off a little excess liquid before using it. That helps the dough seal more easily and keeps the bottoms from turning soggy.

You can also stir a little extra cinnamon into the filling before shaping. For more fresh apple texture, mix in up to 1/2 cup finely chopped fresh apple.

How to Make Apple Pie Bombs in the Air Fryer

1. Prep the filling: Chop the apple pie filling into smaller pieces so it is easier to tuck inside the dough. If you want more spice, stir in 1/2 to 1 teaspoon cinnamon. The filling should be spoonable, not watery.
2. Flatten the biscuits: Separate the biscuit dough and flatten each piece into a round large enough to wrap around a spoonful of filling. I keep the center slightly thicker than the edges so the dough is less likely to tear.
3. Fill and seal: Spoon a small amount of filling into the center of each round. Gather the edges up around the filling, then pinch firmly until there are no gaps. Roll gently into a ball and place seam side down. Do not overfill, or the seams are more likely to open.
4. Preheat the air fryer: Preheat to 350°F (175°C) for a few minutes if your model benefits from preheating. Lightly spray the basket, then lightly spray the tops of the bombs to help them brown.
5. Air fry: Arrange the bombs in a single layer with space between them. Cook at 350°F (175°C) for 8 to 12 minutes, starting to check around 8 to 9 minutes. If your air fryer browns unevenly, gently turn them halfway through. They are done when the outside is deep golden brown, the dough looks set, and the seams no longer look pale or raw.
6. Mix the coating: While the bombs cook, stir the granulated sugar and apple pie spice or cinnamon together in a bowl.
7. Coat while warm: As soon as the bombs come out, brush or dip them lightly in melted butter, then roll them in the sugar mixture. I find this works best while they are still warm because the coating sticks much better.
8. Cool briefly and serve: Let them sit for a few minutes before serving so the filling is not too hot. Serve warm for the best texture.

Air Fryer Time and Temperature for Apple Pie Bombs

350°F (175°C) is a good starting point for biscuit-dough apple pie bombs. In most air fryers, they take 8 to 12 minutes per batch.

Start checking early if your basket runs hot or you are cooking a smaller batch. The part I pay attention to is the seam and the surface color. If the tops are browned but the seams still look soft or pale, give them a little more time.

How to Keep Apple Pie Bombs from Leaking

This is where the texture can go wrong. Too much filling, large apple pieces, or loose seams can all lead to leaks.

• Use only a small spoonful of filling in each biscuit.
• Chop large apple chunks into smaller pieces before filling.
• Pinch the seams firmly closed with no openings.
• Place the bombs seam side down in the basket.
• Wipe away any syrup on the outside of the dough before air frying.

Dough Options for Apple Pie Bombs

Biscuit dough is the easiest choice here because it is sturdy, easy to flatten, and simple to seal around the filling. That is the dough I would keep as the default for this recipe.

Crescent roll dough gives a softer, more layered texture, but it can tear more easily, so keep the filling modest and seal carefully. Puff pastry makes the shell flakier and more pastry-like, but it also browns faster in the air fryer, so start checking early.

If you like stuffed pastries, these Air Fryer Hand Pies with 4 Filling Options are another good option.

Flavor Variations

Cherry or blueberry pie bombs

Swap the apple pie filling for cherry or blueberry filling and use the same basic method. Just keep the fruit pieces small enough to seal easily, and drain off excess syrup if the filling seems loose.

Serving Air Fryer Apple Pie Bombs

Serve these warm on their own, or add vanilla ice cream or whipped cream if you want a more plated dessert. A light caramel drizzle also works well if you want a richer finish.

If you want another simple apple dessert, try these Air Fryer Baked Apples or this Air Fryer Bloomin’ Apple with Caramel.

How to Store and Reheat Air Fryer Apple Pie Bombs

Let the bombs cool completely before storing. Refrigerate leftovers in an airtight container for up to 3 days.

For longer storage, freeze the cooked bombs on a tray until firm, then transfer them to a freezer bag and freeze for up to 3 months. They are still best fresh, but freezing works well if you want a make-ahead dessert.

To reheat, warm them in the air fryer just until heated through and the outside is crisp again. Start with a short reheating time and check often, since small pastries can brown quickly. The coating may soften a bit after storage, but the air fryer gives the best texture for leftovers.

Nutrition

Approximate nutrition, based on 12 apple pie bombs total and using the main ingredients only. Actual values will vary with the brand of biscuit dough, the amount of filling used, and how much butter and sugar coating sticks to each piece.

• Serving size: 1 apple pie bomb
• Calories: about 140
• Protein: about 2g
• Fat: about 6g
• Carbohydrates: about 21g

• Per 100g: about 300 calories, 4g protein, 12g fat, 44g carbohydrates