Ingredients
Method
- Preheat the air fryer to 350°F for 5 minutes so the basket is hot and ready.
- In a medium bowl, combine the granulated sugar and apple pie spice, stir until evenly mixed, and set aside for coating.
- In a small bowl, stir together the diced apple pie filling and ground cinnamon until the apples are well coated.
- Open the can of biscuits and separate them, then gently press each biscuit into a flat circle with your fingers, keeping the center slightly thicker.
- Place about 1 tablespoon of the cinnamon apple filling in the center of each biscuit circle.
- Lift the edges of the dough up around the filling and pinch the seams together firmly to completely seal, then gently roll each piece between your hands to form a smooth ball.
- Arrange the sealed apple pie bombs seam side down in the air fryer basket in a single layer with space between each one, cooking in batches if needed to avoid overcrowding.
- Air fry at 350°F for 7 to 8 minutes, or until the bombs are deep golden brown and cooked through.
- Carefully remove the hot apple pie bombs from the air fryer, then immediately dip each one into the melted butter, turning to coat all sides.
- Roll each buttered apple pie bomb in the spiced sugar mixture until evenly coated, then place on a plate or rack to set.
- Serve warm for the best gooey center, or let cool to room temperature before serving or storing.
Notes
- Use regular Pillsbury Grands biscuits, not the flaky layers variety, so the bombs stay sealed and do not split open.
- Do not overfill; keep the filling to about 1 tablespoon per biscuit and pinch seams tightly to prevent leaking.
- Dice the apple pie filling into small, bite sized pieces so they fit neatly and do not burst through the dough.
- Always preheat the air fryer to 350°F and avoid overcrowding the basket; cook in batches for even browning.
- Roll the bombs in the spiced sugar while still warm so the coating sticks and forms a crisp, sweet crust.
- Serve with vanilla ice cream, caramel sauce, whipped cream, hot coffee, apple cider, or cinnamon butter for an extra treat.
- Store cooled leftovers in an airtight container at room temperature for up to 2 days, separating layers with parchment or paper towels.
- Freeze cooled apple pie bombs for up to 1 month with parchment between layers, then reheat before serving.
- Reheat in the air fryer at 350°F for 2 to 3 minutes, or from frozen for 3 to 5 minutes, until warmed through and slightly crisp.
- Do not overfill; keep the filling to about 1 tablespoon per biscuit and pinch seams tightly to prevent leaking.
- Dice the apple pie filling into small, bite sized pieces so they fit neatly and do not burst through the dough.
- Always preheat the air fryer to 350°F and avoid overcrowding the basket; cook in batches for even browning.
- Roll the bombs in the spiced sugar while still warm so the coating sticks and forms a crisp, sweet crust.
- Serve with vanilla ice cream, caramel sauce, whipped cream, hot coffee, apple cider, or cinnamon butter for an extra treat.
- Store cooled leftovers in an airtight container at room temperature for up to 2 days, separating layers with parchment or paper towels.
- Freeze cooled apple pie bombs for up to 1 month with parchment between layers, then reheat before serving.
- Reheat in the air fryer at 350°F for 2 to 3 minutes, or from frozen for 3 to 5 minutes, until warmed through and slightly crisp.