These mouth-melting apple caramel bombs are pure indulgence. I love how the tender, spiced apple filling bursts from the soft, buttery dough with every bite. When I top them with warm caramel sauce, a dusting of powdered sugar, and maybe even a few chopped nuts, they transform into a dessert that’s both comforting and elegant. Whether baked for a lighter texture or deep-fried for that ultra-soft, golden finish, these little bombs always disappear fast.

Why You’ll Love This Recipe

I love how customizable and easy this recipe is, even though it tastes like something from a bakery. I can prep the apple filling ahead of time, choose whether to bake or fry them depending on how indulgent I want to go, and even tweak the flavors with added spices or nuts. These bombs are perfect for gatherings, holidays, or just a cozy evening at home when I’m craving something sweet and warm. The caramel sauce is quick to make and adds that irresistible finishing touch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Apple Filling

• 2 medium apples (about 300–350 g), peeled, cored, and finely diced

• 2 tablespoons unsalted butter

• 2 tablespoons brown sugar

• 1 teaspoon ground cinnamon

• 1 tablespoon lemon juice

• Pinch of salt

For The Dough

• 250 g (2 cups) all-purpose flour

• 2 tablespoons granulated sugar

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 60 g (4 tablespoons) cold unsalted butter, cubed

• 120 ml (½ cup) milk (or milk plus 1 tablespoon yogurt)

• 1 large egg

For The Caramel Sauce

• 120 g (½ cup) granulated sugar

• 60 g (4 tablespoons) unsalted butter, cubed

• 120 ml (½ cup) heavy cream, warmed

• Pinch of salt (optional)

To Finish

• Powdered sugar for dusting (optional)

• Extra caramel sauce for drizzling

• Chopped walnuts or pecans (optional)

Directions

Make The Apple Filling
I start by melting the butter in a skillet over medium heat. Then I stir in the diced apples, brown sugar, cinnamon, lemon juice, and a pinch of salt. I let it cook for about 6 to 8 minutes, stirring occasionally, until the apples are soft and most of the liquid has evaporated. Once done, I set it aside to cool completely. It’s important the filling is cooled before assembling the bombs so it doesn’t melt or break the dough.

Make The Dough
If I’m planning to bake the bombs, I preheat my oven to 190°C (375°F) and line a baking sheet with parchment paper. In a mixing bowl, I whisk together the flour, sugar, baking powder, and salt. I cut in the cold cubed butter using my fingertips or a pastry cutter until the mixture becomes crumbly with small pea-sized pieces of butter throughout.

Separately, I whisk together the milk and egg, then pour this into the dry mixture. I stir it just until a soft dough forms. If it feels sticky, I add an extra tablespoon of flour; if it’s too dry, I add a small splash of milk. I turn the dough onto a floured surface and gently knead it 6 to 8 times. Then I roll it into a log and divide it into 20 to 24 equal portions.

Assemble The Bombs
I take one piece of dough and flatten it in my palm into a disc about 6 cm (2.5 inches) in diameter. I place about 1 teaspoon of the cooled apple filling in the center, fold up the edges, and pinch them tightly to seal. I roll it gently in my hands to form a smooth ball. I repeat this process with all the dough portions, placing each seam-side down on a baking sheet. For a cleaner look, I lightly roll the balls again to smooth the seams.

Baking Method (Lighter Option)
I bake the assembled bombs at 190°C (375°F) for about 12 to 15 minutes, until they turn golden on top. I let them cool for 5 minutes on the baking sheet, then transfer them to a wire rack to finish cooling.

Frying Method (Extra Tender Option)
In a deep pot, I heat neutral oil (like vegetable or rapeseed) to 175°C (350°F). I fry 3 to 4 bombs at a time for about 3 to 4 minutes, turning them occasionally so they cook evenly. Once golden brown, I remove them and let them drain on paper towels. This method gives them an incredibly tender, rich texture.

Make The Caramel Sauce
In a dry saucepan over medium heat, I melt the granulated sugar without stirring, gently swirling the pan until the sugar turns a deep amber color. I remove it from the heat and stir in the butter until melted. Then I carefully whisk in the warm cream until the sauce is smooth and glossy. I add a pinch of salt to balance the sweetness, then let it cool slightly. The sauce will thicken as it cools.

Finish And Serve
To serve, I drizzle the warm caramel sauce over each bomb. I sometimes dust them with powdered sugar and sprinkle chopped walnuts or pecans on top for extra texture. These are best enjoyed warm or at room temperature.

Servings And Timing

• Servings: About 20 to 24 bombs

• Preparation Time: 25 minutes

• Cooking Time: 12–15 minutes (baked) or 4–6 minutes per batch (fried)

• Optional Chill Time: 15 minutes

• Total Time: Approximately 45 to 50 minutes

Variations

• Make-Ahead Option: I often prepare the apple filling a day or two in advance and keep it chilled in the fridge until ready to use.

• Vegan Version: I substitute plant-based butter, non-dairy milk, and coconut cream in the dough and caramel. For the egg, I use 1 tablespoon ground flaxseed mixed with 3 tablespoons water.

• Extra Spiced Filling: I like adding a pinch of nutmeg or cardamom to the apple filling for a more aromatic flavor.

• Mini Bombs: For smaller treats, I use only 1 to 2 teaspoons of filling and adjust the dough pieces accordingly.

• Caramel Shortcut: When I’m short on time, I use a high-quality store-bought caramel sauce instead of making it from scratch.

Storage/Reheating

These bombs are best enjoyed fresh, especially on the day they’re made. If I have leftovers, I store them in an airtight container in the refrigerator. To reheat, I place them in a preheated oven at 150°C (300°F) for 5 to 7 minutes or microwave them for about 15 to 20 seconds. I drizzle with more caramel just before serving to refresh the flavor and texture.

FAQs

What Kind Of Apples Should I Use?

I like using firm, tart apples like Granny Smith or Honeycrisp. They hold their shape well during cooking and balance the sweetness of the caramel perfectly.

Can I Freeze The Apple Bombs?

Yes, I freeze the unbaked, assembled bombs on a tray until solid, then transfer them to a freezer-safe bag. When I’m ready to cook them, I bake or fry them straight from frozen, adding a few extra minutes to the cook time.

Are The Fried Bombs Much Different Than Baked?

Yes, the fried bombs are noticeably softer and more indulgent. I go for baking when I want something lighter, and I fry them when I’m craving that ultra-tender, melt-in-the-mouth texture.

Can I Make The Dough Ahead Of Time?

It’s best to make the dough fresh, but I’ve found it holds up well in the fridge for a few hours if wrapped tightly. I let it sit at room temperature for 15 minutes before rolling out.

How Do I Prevent The Dough From Getting Soggy?

I always make sure the apple filling is completely cool and not too wet. If it’s too warm or juicy, it can soften the dough and make it harder to seal.

Conclusion

These mouth-melting apple caramel bombs have earned a permanent place in my dessert rotation. Whether I’m baking them for a weekend snack or frying them for a special occasion, they always deliver cozy, sweet satisfaction. The tender apple center, buttery dough, and silky caramel come together perfectly, and the best part is that I can tweak them to fit any mood or need. Once I’ve tried them, I always find myself making them again.