Print

Mouth-Melting Apple Caramel Bombs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Mouth-Melting Apple Caramel Bombs are tender, buttery dough balls filled with warm spiced apple filling and topped with rich caramel sauce. Whether baked for a lighter texture or fried for an indulgent golden crust, they’re a cozy, elegant dessert perfect for any occasion.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 50 minutes
  • Yield: 20–24 bombs
  • Category: Dessert
  • Method: Baked or Fried
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the Apple Filling:
  • 2 medium apples (about 300–350 g), peeled, cored, and finely diced
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • Pinch of salt
  • For the Dough:
  • 250 g (2 cups) all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 60 g (4 tbsp) cold unsalted butter, cubed
  • 120 ml (1/2 cup) milk (or milk plus 1 tbsp yogurt)
  • 1 large egg
  • For the Caramel Sauce:
  • 120 g (1/2 cup) granulated sugar
  • 60 g (4 tbsp) unsalted butter, cubed
  • 120 ml (1/2 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)

Instructions

  1. Make the Apple Filling: In a skillet, melt butter over medium heat. Add diced apples, brown sugar, cinnamon, lemon juice, and salt. Cook 6–8 minutes until soft and most liquid has evaporated. Cool completely before using.
  2. Make the Dough: If baking, preheat oven to 190°C (375°F) and line a baking sheet with parchment. In a bowl, whisk flour, sugar, baking powder, and salt. Cut in cold butter until crumbly. In another bowl, whisk milk and egg, then combine with dry ingredients until a soft dough forms. Adjust with a little flour or milk if needed. Knead gently 6–8 times, then divide into 20–24 portions.
  3. Assemble the Bombs: Flatten each dough piece into a 6 cm (2.5 in) disc. Place 1 tsp cooled apple filling in the center, seal edges tightly, and roll into smooth balls. Place seam-side down on the baking sheet.
  4. Bake (Lighter Option): Bake 12–15 minutes until golden. Cool 5 minutes on the sheet, then transfer to a wire rack.
  5. Fry (Extra Tender Option): Heat oil to 175°C (350°F). Fry 3–4 bombs at a time for 3–4 minutes until golden, turning occasionally. Drain on paper towels.
  6. Make the Caramel Sauce: In a saucepan, melt sugar over medium heat until amber. Remove from heat and stir in butter. Carefully whisk in warm cream until smooth, adding salt if desired. Cool slightly.
  7. Finish and Serve: Drizzle warm caramel sauce over bombs. Dust with powdered sugar and top with chopped nuts if desired. Serve warm or at room temperature.

Notes

  • Cool the apple filling completely before assembling to prevent soggy dough.
  • Use tart apples like Granny Smith or Honeycrisp for balanced flavor.
  • Frying gives a softer, richer texture; baking keeps them lighter.
  • Prepare apple filling in advance and refrigerate for up to 2 days.
  • Reheat in the oven at 150°C (300°F) for 5–7 minutes before serving.
  • For a vegan version, use plant-based butter, non-dairy milk, and coconut cream.

Nutrition

Find it online: https://savorymomskitchen.com/mouth-melting-apple-caramel-bombs/