Air-fried, sugar-dusted, and bubbling with warm apple — these Air Fryer Apple Pie Bombs are small, crowd-pleasing desserts that come together in under 30 minutes from start to finish. They’re perfect when you want the flavor of homemade apple pie without the fuss of rolling crusts, and they work for quick weeknight desserts, brunches, or last-minute party trays.
Why you’ll love this dish
These apple pie bombs give you all the cozy fall flavors of apple pie — cinnamon, tender apple, buttery crust — but in handheld, shareable bites. They’re fast, approachable for novice cooks, and ideal when you want something nostalgic but easy.
“A holiday favorite in mini form — golden, cinnamony, and gone in minutes.”
They’re also incredibly forgiving: store-bought biscuit dough does the heavy lifting, and small portions bake quickly and evenly in the air fryer. If you like other stuffed bite recipes, you might enjoy buffalo chicken bombs for a savory party option.
The cooking process explained
Before you start, know what happens in a few quick steps: flatten each biscuit, add a spoonful of apple filling, seal tightly, brush with butter, roll in cinnamon-sugar, then air fry until puffed and golden. Preheating the air fryer and leaving space between bombs prevents soggy bottoms and helps them brown evenly. Expect about 8–10 minutes per batch at 350°F (175°C), flipping or rotating halfway.
What you’ll need
- 1 can (8-count) Pillsbury Grand biscuits
- 1 cup apple pie filling, diced (drain excess syrup if very runny) — canned filling works well; you can also use chopped, sautéed fresh apples (see Variations)
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 3 teaspoons apple pie spice (or extra cinnamon + a pinch of nutmeg/clove)
- 1/2 cup unsalted butter, melted (can substitute melted coconut oil or vegan butter)
Optional finishing: powdered sugar or a simple glaze (powdered sugar + milk or cream)
Ingredient notes:
- If your apple pie filling is watery, drain it so the biscuits don’t get soggy.
- For a dairy-free version, use plant-based butter and check your biscuit dough label for suitability.
Step-by-step instructions
- Preheat your air fryer to 350°F (175°C). Lightly grease the basket or place perforated parchment rounds designed for air fryers.
- In a small bowl, whisk together 3/4 cup granulated sugar, 1 teaspoon cinnamon, and 3 teaspoons apple pie spice. Set aside.
- Open the can of biscuits and separate each round. Gently flatten each biscuit with your fingers or a rolling pin to about 1/4 inch thickness.
- Place 1–2 tablespoons of the diced apple pie filling in the center of each flattened biscuit, leaving a 1/2-inch edge to seal.
- Gather the edges up over the filling, pinch tightly to seal, and tuck any seams underneath to form a smooth ball. If the filling is too hot, let it cool slightly before filling.
- Brush each ball with melted butter, then roll it in the cinnamon-sugar mixture to coat evenly.
- Arrange the bombs in the air fryer basket in a single layer with space between them. Air fry for 8–10 minutes until golden brown, rotating or turning the basket halfway through to brown evenly.
- Let the bombs rest 3–5 minutes before serving (filling will be very hot). Optional: dust with powdered sugar or drizzle with a simple glaze.
Pro tip: work in batches if needed; overcrowding lowers the air flow and prevents crisping.
Best ways to enjoy it
Serve warm for the best contrast between crisp exterior and molten apple filling. Pair with:
- A scoop of vanilla ice cream or a dollop of whipped cream
- Warm caramel or salted caramel sauce for dipping
- A dusting of powdered sugar and a sprig of mint for presentation
For a fun party spread, arrange the bombs on a platter with small dipping bowls of caramel, maple cream, and cinnamon butter. For more stuffed-bite inspiration and party-friendly stuffed pastries, check out garlic parmesan cheeseburger bombs.
Storage and reheating tips
- Room temp: Let cool to room temperature and keep covered for up to 2 hours. Because these contain fruit filling and butter, don’t leave them out longer than that.
- Refrigerator: Store in an airtight container for 2–3 days. Reheat in the air fryer at 325°F for 3–4 minutes to restore crispness.
- Freezing: Freeze baked bombs in a single layer on a sheet pan until solid, then transfer to a freezer bag for up to 1 month. Reheat from frozen in the air fryer at 350°F for 5–7 minutes, checking for even heating. You can also freeze unbaked, sealed bombs on a sheet pan and then transfer to a bag; bake from frozen but add a few minutes.
Food safety: refrigerate within 2 hours of cooking to limit bacterial growth.
Pro chef tips
- Don’t overfill: too much filling = leaking during cooking. 1–2 tablespoons is ideal.
- Seal seams under the bomb and press firmly; a tiny vent hole isn’t necessary if sealed well.
- Use perforated parchment rounds or a well-greased basket to prevent sticking and make cleanup easier.
- Rotate halfway and check color: air fryers vary — start checking at 7 minutes the first time you make them.
- If the exterior browns too quickly but the interior is underdone, lower the temp to 330°F and add a couple minutes.
Creative twists
- Caramel apple: mix a small amount of soft caramel or a caramel candy piece into the filling for gooey centers.
- Fresh-apple version: toss chopped apples with 1–2 tablespoons sugar, 1/2 teaspoon cinnamon, and a splash of lemon; sauté briefly to soften, cool, then use as filling.
- Savory-sweet: add a thin slice of sharp cheddar under the apple filling for a classic apple-cheddar combo.
- Vegan/gluten-free: use dairy-free butter and a gluten-free biscuit dough or make small rounds from premade gluten-free pastry.
- Breakfast bombs: add a smear of cream cheese and apple filling for morning-friendly bites.
Common questions
Q: Will the biscuits get soggy from the apple filling?
A: Drain very runny filling before using and avoid overfilling. Preheating the air fryer and giving each bomb space helps the exterior crisp quickly, reducing sogginess.
Q: Can I bake these in a conventional oven instead of an air fryer?
A: Yes. Preheat oven to 375°F, place on a parchment-lined baking sheet, and bake 12–15 minutes until golden, turning halfway for even browning.
Q: How many does this recipe serve and how long does it take?
A: The can is 8 biscuits, so it serves about 4–8 people depending on appetite (1–2 bombs per person). Active prep is about 10–15 minutes, plus 8–10 minutes per air-fryer batch.
Q: Can I use fresh apples instead of canned filling?
A: Absolutely. Cook chopped apples briefly with a little sugar, cinnamon, and a splash of lemon until slightly softened, then cool before filling.
Q: Are they safe to eat right away?
A: The filling will be hot after air frying. Let bombs cool for 3–5 minutes before biting to avoid burns.
If you have more questions about equipment, timing for larger batches, or dietary swaps, ask and I’ll help troubleshoot.
Air Fryer Apple Pie Bombs
Ingredients
For the Pie Bombs
- 8 count 1 can (8-count) Pillsbury Grand biscuits
- 1 cup apple pie filling, diced (drain excess syrup if very runny) Canned filling works well; fresh apples can also be used.
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 3 teaspoons apple pie spice (or extra cinnamon + a pinch of nutmeg/clove)
- 1/2 cup unsalted butter, melted Can substitute melted coconut oil or vegan butter.
Optional Finishing
- to taste powdered sugar or a simple glaze (powdered sugar + milk or cream)
Instructions
Preparation
- Preheat your air fryer to 350°F (175°C). Lightly grease the basket or place perforated parchment rounds designed for air fryers.
- In a small bowl, whisk together 3/4 cup granulated sugar, 1 teaspoon cinnamon, and 3 teaspoons apple pie spice. Set aside.
- Open the can of biscuits and separate each round. Gently flatten each biscuit with your fingers or a rolling pin to about 1/4 inch thickness.
- Place 1–2 tablespoons of the diced apple pie filling in the center of each flattened biscuit, leaving a 1/2-inch edge to seal.
- Gather the edges up over the filling, pinch tightly to seal, and tuck any seams underneath to form a smooth ball.
- Brush each ball with melted butter, then roll it in the cinnamon-sugar mixture to coat evenly.
Cooking
- Arrange the bombs in the air fryer basket in a single layer with space between them. Air fry for 8–10 minutes until golden brown, rotating or turning the basket halfway through.
- Let the bombs rest for 3–5 minutes before serving (filling will be very hot).