Air Fryer Cinnamon-Apple Bombs
These flaky, golden brown Cinnamon-Apple Bombs are canned biscuits flattened, then filled with apple pie filling. They are dipped in butter and coated in cinnamon sugar before cooking to create a pie crust-like crust. They are like apple-filled donut holes without the frying!
Servings: 16 servings
Calories: 157kcal
Cost: 5
Equipment
Ingredients
- 1/3 cup butter
- 1/2 cup cinnamon sugar (See NOTES to make your own)
- 1 cup apple pie filling from a 20-ounce can of apple pie filling I used Lucky Leaf
- 1 16.3-ounce can Pillsbury Grands Flaky Layers biscuits (Sweet Hawaiian, Honey Butter, or Original) (8 large biscuits)
Instructions
- Melt the butter in the microwave in a small microwave-safe bowl at HIGH for 30 seconds; stir until melted. Combine sugar and cinnamon spice together in a small bowl if making your own.
- Chop the apples in the filling into about 1/2 inch pieces. Store remaining in the fridge in an airtight container for other batches or top pancakes with them.
- Preheat the air fryer to 350F degrees.
- Working with 4 biscuits for the first batch (keep remaining 4 cool in the fridge), pull apart the biscuits in half horizontally, separating the layers. Using a rolling pin or cylinder glass, roll each biscuit into a 3 1/2-inch circle. Spoon about 1 rounded tablespoonful of fried apples in the center of each circle.
- Pull the outside edges in toward the center like a dumpling and pinch to seal. Dip the smooth tops of each ball into the butter, then the bottoms. Dip the tops in the cinnamon-sugar, then the bottoms. Optional: Dip the bottoms in butter and cinnamon sugar.
- If your air fryer rack is metal and not nonstick, spray with cooking spray. Arrange the balls on the air fryer rack so they are not touching, pinched-side-down.
- Air fry at 350F degrees for 7 minutes or until golden brown and crisp on the outside.
- While the first batch cooks, repeat the procedure with the remaining ingredients. Best served warm.
Notes
Make your own Cinnamon Sugar: Combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon.
Use different spices: You can trade out an equal amount of apple pie spice or pumpkin pie spice or combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice to make your own apple pie spice to add to the sugar.
Leftover apple pie filling can be stirred into breakfast oatmeal, top pancakes with them, and fill frozen phyllo cups. You can also freeze pie filling in an airtight container for up to 3 months.
Storage and reheating: Place in an airtight container or zip-top plastic bag and store in the refrigerator for 3 days and freeze up to 3 months.
To reheat from the fridge, air fryer at 350F degrees for 2 minutes. To reheat frozen pie bombs, air fry them at 350F degrees for 3 minutes, turn them over and air fry 3 to 4 additional minutes or until they are warm in the center. Bake in Oven: Prepare the apple pie bomb dough balls up to right before placing them in the air fryer. Place all of them on a greased baking sheet or lined with parchment paper, 1 inch apart, and bake them in a conventional oven at 375F degrees for 15 minutes or until golden brown.
To reheat from the fridge, air fryer at 350F degrees for 2 minutes. To reheat frozen pie bombs, air fry them at 350F degrees for 3 minutes, turn them over and air fry 3 to 4 additional minutes or until they are warm in the center. Bake in Oven: Prepare the apple pie bomb dough balls up to right before placing them in the air fryer. Place all of them on a greased baking sheet or lined with parchment paper, 1 inch apart, and bake them in a conventional oven at 375F degrees for 15 minutes or until golden brown.
Nutrition
Serving: 1apple pie bomb | Calories: 157kcal