Air Fryer Apple Pie Bombs are the cozy dessert shortcut you didn’t know you needed. Imagine warm spiced apples wrapped in a tender, golden crust, then finished with a buttery cinnamon-sugar sparkle—all in under 20 minutes. These little pockets taste like classic apple pie, but they’re handheld, fun, and made with simple store-bought dough.
The air fryer gives you that bakery-style crisp edge without deep frying or turning on the oven. Whether you’re craving a quick fall treat, planning a holiday platter, or just want something sweet after dinner, these pie bombs hit the spot. Serve them warm and watch them disappear fast.
Equipment You Will Need
You don’t need much to make these, which is part of their charm. An air fryer is the star of the show, giving you a quick, even crisp without heating the whole kitchen. You’ll also want a medium skillet or saucepan to cook down the apples, plus a cutting board and sharp knife for prep. A rolling pin helps flatten the dough neatly, and a pastry brush makes it easy to add butter for that golden finish. Finally, grab a mixing bowl for your cinnamon sugar and a pair of tongs or a spatula to lift the bombs out safely.
Ingredients List (Bulleted with specific measurements)
- 2 medium apples (about 2 cups), peeled and diced small
- 2 tbsp unsalted butter, divided
- 3 tbsp brown sugar (light or dark)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1 tbsp lemon juice
- 1 tsp cornstarch + 1 tbsp water (slurry)
- 1 tube refrigerated biscuit dough (8 biscuits) or crescent roll dough
- 1/2 cup granulated sugar
- 1 1/2 tsp ground cinnamon (for coating)
- 1/4 tsp salt
- Cooking spray (neutral oil)
- Optional: 1/4 cup caramel sauce for dipping
- Optional: powdered sugar for finishing
Step-by-Step Instructions (Extensive, paragraph form, detailed)
Start by making the apple pie filling. Peel your apples, core them, and dice into small, even cubes—think about the size of a chickpea. Smaller pieces cook faster and tuck into the dough without tearing it. Set a medium skillet over medium heat and melt 1 tablespoon of butter. Add the diced apples, brown sugar, cinnamon, nutmeg if you’re using it, lemon juice, and a pinch of salt.
Stir well so every piece of apple gets coated in sugar and spice. Let the mixture cook for about 5–7 minutes, stirring often, until the apples soften and the syrup becomes glossy. You’re not trying to fully break down the apples; you just want them tender with a little bite left.
Once the apples are softened, thicken the filling so it doesn’t leak out in the air fryer. Stir your cornstarch slurry (cornstarch mixed with water) and pour it into the skillet. Cook for another 30–60 seconds, stirring continuously, until the sauce turns from watery to lightly thick and clings to the apples. Remove from heat and let the filling cool for at least 10 minutes. Warm filling can melt the dough and make sealing harder, so this cooling step matters.
While the filling cools, prepare your coating and dough station. In a shallow bowl, mix granulated sugar with 1 1/2 teaspoons cinnamon and a tiny pinch of salt. Set aside. Open your biscuit dough and separate the pieces.
Lightly flour your surface and use a rolling pin to flatten each biscuit into a 4–5 inch round. You want it thin enough to wrap, but not so thin that it tears—about 1/8 inch is perfect. If you’re using crescent dough, pinch seams together and cut into squares before rolling slightly.
Spoon about 1 tablespoon of cooled apple filling into the center of each dough round. Resist overfilling; too much stuffing makes sealing impossible and causes blowouts. To seal, bring the edges up around the filling like a little pouch, then pinch firmly at the top.
Flip the ball seam-side down and gently roll it between your palms to smooth the seam and create a tight, even sphere. If you spot cracks, pinch them shut—any gap will let syrup escape.
Preheat your air fryer to 350°F (175°C) for 3–4 minutes. Lightly spray the basket with cooking spray. Arrange the pie bombs seam-side down in a single layer with space between them; they need airflow to crisp properly. Spray the tops lightly with oil.
Air fry for 7–9 minutes, checking around minute 7. They should be puffed, evenly golden, and firm to the touch. If your air fryer runs hot, pull them earlier; if they’re pale, add 1–2 minutes.
As soon as they come out, brush each bomb with the remaining melted butter (about 1 tablespoon). This buttery layer is what makes the cinnamon sugar stick and gives that classic fried-donut vibe. Roll each warm bomb in the cinnamon sugar mixture until fully coated. Set on a plate and let them rest for 2–3 minutes so the filling settles slightly. Serve warm for the best gooey center.
Expert Tips for Success
Cool the filling before assembling—warm apples are the #1 cause of dough tears and leaks. Cut apples small and evenly so they soften at the same rate and pack neatly into the dough. Don’t skip preheating the air fryer; the hot basket helps the dough puff quickly and seals the crust before the filling can ooze out.
If a seam feels loose, dab a fingertip of water on it and pinch again like glue. Lastly, coat in cinnamon sugar while they’re still hot and buttery; waiting too long means the sugar won’t cling and you lose that iconic finish.
Variations and Substitutions
You can swap the apples for pears for a mellow, floral twist, or mix apples with a handful of chopped berries for a pie-bomb mashup. If you want a richer filling, add a teaspoon of vanilla extract or a splash of apple cider while cooking the apples. For a nutty version, stir in 2 tablespoons of chopped pecans or walnuts once the filling is off heat.
Dough-wise, biscuit dough tastes like a tender pie-donut, while crescent dough gives a flakier, lighter crust—both work, just choose your vibe. To reduce sugar, cut the brown sugar to 2 tablespoons and skip the outer coating, finishing instead with a light dusting of powdered sugar.
Serving Suggestions and Pairings
These are best served warm, when the centers are gooey and the crust is crisp. Stack them on a platter and drizzle with caramel sauce for a party-ready look. They pair beautifully with vanilla ice cream, whipped cream, or even a spoonful of Greek yogurt if you want a breakfast-dessert hybrid. For drinks, go classic with hot coffee, chai, or spiced apple cider.
If you’re serving guests, set out dipping options like caramel, chocolate ganache, or maple glaze so everyone can customize their bite.
Storage, Freezing, and Reheating
If you have leftovers, let them cool completely and store in an airtight container at room temperature for up to one day, or in the fridge for up to three days. The coating may soften slightly in the fridge, but the flavor stays great. To reheat, pop them back into the air fryer at 320°F (160°C) for 3–4 minutes until warmed through and re-crisped.
Avoid microwaving unless you’re in a rush—it makes the crust chewy. For freezing, freeze uncoated, fully cooked bombs on a tray until solid, then transfer to a freezer bag for up to two months. Reheat from frozen in the air fryer at 330°F (165°C) for 6–8 minutes, then butter-brush and sugar-coat.
Frequently Asked Questions
Can I use canned apple pie filling?
Yes. Chop it a bit finer so it fits better, and use about 1 tablespoon per bomb. Since it’s already thick, you can skip the cornstarch step.
What apples work best?
Firm, slightly tart apples like Granny Smith, Honeycrisp, or Pink Lady hold their shape and balance the sweetness.
Why did my bombs leak?
Most leaks come from overfilling, warm filling, or weak seams. Use less filling, cool it, and pinch tightly.
Can I make these ahead for a party?
You can cook and freeze them ahead. Reheat in the air fryer and coat right before serving.
Do I need liners in the air fryer?
Not necessary, but parchment liners can help with cleanup if you’re worried about drips.
Can I bake these instead?
Sure. Bake at 375°F (190°C) for about 12–15 minutes until golden, then butter and coat.
