Air Fryer Apple Pie Bombs with Biscuit Dough & Cinnamon Sugar

Air Fryer Apple Pie Bombs

What I like about this air fryer method is how quickly these little pastries brown, but I rely on the visual cue more than the clock because air fryers vary. The part I pay attention to most is the seam: if the filling is chopped small, not too wet, and the dough is sealed well, the bombs stay neater and cook through more evenly.

This version keeps things simple with refrigerated biscuit dough, canned apple pie filling, and a butter-and-spiced-sugar finish that gives them apple pie flavor without a lot of extra prep. They work well for dessert or a snack, and you can cook them in batches and freeze the extras.

Ingredients for Air Fryer Apple Pie Bombs

• 1 can refrigerated flaky-layer biscuits, 8 count (16.3 ounces/460g)
• 1 can apple pie filling, chopped (21 ounces/595g)
• 1/2 to 1 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, melted (55g)
• 1/2 cup granulated sugar (100g)
• 1 to 1 1/2 teaspoons apple pie spice, or use ground cinnamon
• Neutral cooking spray, as needed

Optional but useful: stir 1/2 teaspoon vanilla extract and a pinch of salt into the chopped filling for a little more bakery-style flavor.

Flaky-layer biscuits are the best fit for the main version because you can split each biscuit into 2 thinner rounds and get about 16 bite-size bombs. If your filling looks heavy on gel, drain off 1 to 2 tablespoons before assembling so the centers do not get too wet.

How to Make Air Fryer Apple Pie Bombs

1. Prep the filling and coating: Chop the apple filling into small pieces, about pea-size to blueberry-size. Stir in the 1/2 to 1 teaspoon cinnamon, plus the optional vanilla and pinch of salt if using. In a shallow bowl, mix the granulated sugar with the apple pie spice.
2. Preheat the air fryer: Preheat to 350°F (175°C) for 3 minutes if your air fryer benefits from preheating. This helps the bottom seam set a little faster.
3. Prep the basket: Lightly spray the basket with cooking spray, or use a perforated parchment liner and spray that lightly. Do not preheat with parchment alone; it should go in only when weighed down by the food.
4. Split and flatten the biscuits: Open the biscuit can and gently split each flaky biscuit horizontally into 2 thinner rounds to make 16 pieces. Press each one into a circle about 3 1/2 to 4 inches wide, keeping the thickness as even as you can.
5. Fill and seal: Spoon about 2 teaspoons of apple filling into the center of each round. Bring the edges up and over the filling, pinch firmly to seal, then roll the seam underneath so each one forms a smooth ball. Do not overfill, or the seams are more likely to leak.
6. Arrange in a single layer: Place the bombs seam-side down in the basket with space between them. Cook in batches if needed so they brown instead of steaming.
7. Air fry: Cook at 350°F (175°C) for 7 to 10 minutes per batch, starting to check around 6 minutes. I do not flip them, since flipping can pull the seams open. Instead, rotate the basket or gently turn each bomb 180 degrees halfway through, around 4 to 5 minutes, for more even color.
8. Check for doneness: They are ready when the tops are deep golden brown, the seams feel set instead of doughy, and the sides do not show raw biscuit layers. Basket-style air fryers often brown the tops faster than the bottoms, so I usually check the seam and side layers before pulling them out.
9. Brush with butter and coat: While still hot, brush each bomb with melted butter, then roll in the sugar-spice mixture until coated. I find this works best in small batches so the butter stays warm and the sugar sticks evenly.
10. Cool briefly: Let them rest for about 5 minutes on a rack before serving. The filling stays very hot right out of the air fryer.

Air Fryer Time and Temperature for Apple Pie Bombs

Cook the bombs at 350°F (175°C) for about 7 to 10 minutes per batch. Start checking around 6 minutes, especially if your air fryer runs hot.

If you skip preheating, expect them to need about 1 to 2 minutes more. Oven-style air fryers may also take a little longer than basket models.

The best doneness cue is not just color on top. Look for a sealed bottom seam, browned sides, and no raw-looking dough layers around the edges.

How to Keep Apple Pie Bombs from Bursting

This is where the texture can go wrong. Canned pie filling is convenient, but large apple chunks and too much gel make it easier for the seams to pop open.

• Chop the filling smaller before using it.
• Drain off a little excess gel if the filling seems very loose or slippery.
• Use about 2 teaspoons filling per biscuit round.
• Pinch the dough closed firmly and tuck the seam underneath.
• Cook seam-side down.

If one leaks a little, it is usually still fine to serve, but the cleanest batches come from modest filling and a tight seal.

How to Get Even Browning in the Air Fryer

Air fryers often brown the tops faster than the bottoms on pastry recipes like this. If the tops are getting dark before the seams look set, lower the heat slightly to 340°F (170°C) and give them a little more time.

• Rotate the basket halfway through cooking for more even color.
• If sticking is an issue, use a perforated parchment liner, but still leave space around each piece.
• If the bottoms stay pale, cook in smaller batches so the air can move around them better.

Best Dough for Apple Pie Bombs

Flaky-layer biscuits are the easiest choice because they split cleanly into thinner rounds and give you smaller bombs with a soft, layered center.

If you use regular non-flaky biscuits, do not split them. Press each biscuit into a 3 1/2- to 4-inch round and make 8 larger bombs instead. Those usually need 1 to 2 minutes more in the air fryer.

Easy Variations

Apple Pie Bombs with Crescent Rolls

Use refrigerated crescent dough, pinch the perforations closed, cut into workable rectangles, and add about 2 teaspoons filling to each. Seal very well, then air fry at 340°F to 350°F (170°C to 175°C) for about 6 to 8 minutes, rotating halfway. Crescent dough tends to reopen more easily, so keep the filling amount modest.

Apple Pie Bombs with Puff Pastry

For a flakier version, use puff pastry cut into about 3-inch squares. Add 2 teaspoons filling, moisten the edges with water, and crimp tightly. Air fry at 350°F to 360°F (175°C to 182°C) for about 8 to 12 minutes, watching closely since puff pastry can brown fast.

Churro-Style Apple Pie Bombs

For a heavier cinnamon-sugar finish, increase the coating to 2 teaspoons cinnamon per 1/2 cup sugar and dip the hot bombs more generously in butter before rolling. The coating comes out thicker and sweeter, with a richer crust.

Oven-Baked Option

If you do not want to use the air fryer, bake the sealed bombs seam-side down on a parchment-lined sheet at 375°F (190°C) for about 12 to 15 minutes, or until golden. Brush with butter and roll in the sugar mixture while still warm.

Serving Air Fryer Apple Pie Bombs

Serve them warm on their own, or with caramel sauce for dipping. They are also good with powdered sugar, a scoop of vanilla ice cream, or coffee or hot cider on the side.

For another fruity bite, check out these Crispy Air Fryer Blueberry Cheesecake Wontons.

If you like hand-held desserts, these Air Fryer Nutella Toast Pies are another easy one.

And if you want more cinnamon, these Sweet Cinnamon Air Fryer Banana Chips are a lighter, crunchier option.

How to Store and Reheat Air Fryer Apple Pie Bombs

Let the bombs cool completely before storing. Refrigerate in an airtight container for up to 4 days.

To freeze, place the cooled bombs on a sheet pan until solid, then transfer to a freezer bag or container for up to 3 months.

To reheat from the refrigerator, air fry at 320°F (160°C) for 3 to 4 minutes, until warmed through and lightly crisp outside. From frozen, reheat at 300°F to 320°F (150°C to 160°C) for 6 to 8 minutes, checking early.

They reheat well, but the texture will be a little softer than when freshly made. If you want, add a light extra sprinkle of cinnamon-sugar after reheating.

Nutrition

Approximate nutrition, based on 12 servings and not including optional vanilla or salt.

• Serving size: 1 to 2 apple pie bombs
• Calories: about 280
• Protein: about 3g
• Fat: about 10g
• Carbohydrates: about 45g

Approximate nutrition per 100g:

• Calories: about 310
• Protein: about 3g
• Fat: about 11g
• Carbohydrates: about 49g

These values are estimates and will vary with the biscuit brand, apple filling, and how heavily the butter and sugar coating are applied.