Sweet Air Fryer Apple Pie Bombs

These sweet air fryer apple pie bombs are soft on the outside, warm and gooey in the middle, and full of cosy cinnamon apple flavour. They taste like a shortcut apple pie with a golden, lightly crisp coating and a tender centre that pulls apart beautifully. This is an easy recipe that feels a little special, perfect for beginners and confident bakers alike. From start to finish, they are ready in about 25 minutes.

Ingredients

For the apple filling

• 2 medium apples, peeled, cored, and finely diced
• 2 tablespoons light brown sugar
• 1 teaspoon ground cinnamon
• 0.5 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 teaspoon cornflour

For the dough

• 1 can refrigerated biscuit dough, about 8 biscuits
• Plain flour, for dusting

For brushing and coating

• 40 g unsalted butter, melted
• 3 tablespoons caster sugar
• 1 teaspoon ground cinnamon

Method

Prepare the filling

In a small bowl, mix the diced apples with brown sugar, cinnamon, vanilla, lemon juice, and cornflour. Stir until the apples are evenly coated, then set aside while you prepare the dough.

Prepare the air fryer

Preheat the air fryer to 180°C for 3 minutes. Lightly grease the basket or line it with perforated parchment to prevent sticking.

Shape and fill

Lightly flour your work surface. Flatten each biscuit into a round about 10 cm wide. Spoon a small amount of apple filling into the centre of each round, keeping it compact.

Seal the bombs

Carefully bring the edges up and pinch them together to seal. Roll gently between your palms to form a smooth ball, making sure there are no gaps where filling can escape.

Air fry

Place the sealed balls seam side down in the air fryer basket, leaving space between them. Cook for 7 to 9 minutes, turning halfway through, until golden and puffed.

Coat and cool

Brush the hot apple pie bombs with melted butter. Mix caster sugar and cinnamon, then roll each bomb in the mixture while still warm. Let them cool for 5 minutes before serving.

Tips

How do I stop the filling from leaking out?

Do not overfill the dough and pinch the seams firmly. Rolling the ball gently helps seal any small gaps.

Can I make these extra crispy?

Brush lightly with butter before air frying, then again after cooking before rolling in sugar for a crisp finish.

What apples work best?

Firm apples like Granny Smith or Braeburn hold their shape and give the best balance of sweet and tart flavour.

Serving Suggestions

• Serve warm with vanilla ice cream
• Drizzle with caramel sauce
• Dust lightly with icing sugar
• Enjoy with a cup of tea or coffee

Storage

Room temperature

Keep in an airtight container for up to 1 day. Reheat briefly before serving.

Refrigerator

Store for up to 3 days in a sealed container. Reheat in the air fryer for 2 to 3 minutes.

Freezing

Freeze uncoated apple pie bombs for up to 2 months. Reheat from frozen in the air fryer, then brush with butter and coat in sugar.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 32 g
• Protein: 3 g
• Fat: 8 g
• Saturated Fat: 4 g
• Sodium: 260 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I make apple pie bombs without an air fryer?

Yes. Bake them in a preheated oven at 190°C for 12 to 15 minutes until golden.

Can I prepare these ahead of time?

You can assemble them a few hours ahead and keep them covered in the fridge until ready to air fry.

Can I use puff pastry instead of biscuit dough?

Biscuit dough works best for this recipe. Puff pastry will give a very different texture and may leak more easily.

Are these best served warm or cold?

They are best served warm when the apple filling is soft and gooey.