Save Pin
The scent of apples bubbling with cinnamon always zips me back to autumn mornings growing up. My mom was a pro at using leftovers, turning canned biscuits and leftover apple pie filling into something brand-new and awesome. She’d pass me these little crispy treats—crunchy outside, sweet and soft inside—while the kitchen filled with giggles and the air fryer’s gentle sizzle.
The first time I realized I could split the biscuit layers and stretch the batch, it felt like a small victory for anyone who loves thrifty baking. That trick got every can to go further, and nobody had to argue about getting the last one.
Must-Have Ingredients
- Apple Pie Filling: Chop up the apples small so every bite gets some fruit. If you’ve got homemade filling, go thick and chunky, not gooey or watery.
- Pillsbury Grand Biscuits: Pick cans where the biscuits stay nicely together. Skip “flaky” kinds—they fall apart. These hold the filling and puff up well.
- Apple Pie Spice: That comforting mix of cinnamon, nutmeg, and allspice brings in all the cozy notes. Check the label for your favorite blend.
- Granulated Sugar: Adds sweetness and that dessert-style crust crunch everybody loves.
- Ground Cinnamon: Gives a warm spice kick. Try to use fresh cinnamon for the most flavor.
- Unsalted Butter: Melt some for rolling the treats so the sugar sticks. Go for creamy and sweet here.
When I’m grocery shopping, I scout out apple pie filling with big, sturdy apple pieces. Avoid anything where the syrup looks way runny—it’ll just turn mushy.
Cooking Steps
- Sweet Sugar Bucket:
- Mix sugar with apple pie spice before you begin. This mix will coat your air-fried treats and stick to that melting butter at the end, amping up flavor and sparkle.
- Molding Magic:
- Peel apart every biscuit into two and flatten each out to about four inches. Keeping these even and thin helps them get extra crispy and not doughy.
- Adding Filling:
- Spoon a hearty amount of apple filling in the middle. Cover it up fully, pinching the dough together so it’s sealed tight—this keeps all that gooey goodness inside.
- Crisping in the Air Fryer:
- Set the dough balls in a single layer so they don’t touch. A light spritz on top helps them brown evenly and stay extra tasty.
- Final Move:
- Once they come out, dunk each one into melted butter, then roll it through your spiced sugar blend. Do this while they’re hot so the coating sticks and stays sparkly.
Save Pin
Top Details
Much less greasy than deep-frying and just as crunchy
Ready to go straight from the freezer to the fryer
Perfect for kids, parties, and grabbing on the go
One stormy afternoon, I tried prepping them in advance and stacked the unbaked bombs. Woke up to a giant biscuit blob. Moral of the story: never pile them up. I always freeze them in a single layer now and toss them right into the air fryer from frozen.
Extras
Prep Tips
Lay formed, uncooked bombs on a baking tray in the freezer till they’re hard. Move to a freezer bag. When you want some, air fry while frozen and give them a few extra minutes.
Tasty Twists
Switch things up with cherry or peach for the fruit filling. Want caramel? Hide a soft caramel in the middle for a gooey treat.
Seasonal Swaps
Come winter, toss in some chopped candied ginger with your apples. In the summertime, chopped fresh peaches and a shake of cardamom bring a lighter vibe.
Handy Tools
Using a silicone pastry brush to butter your treats makes life super easy. Try nonstick parchment circles so your fryer basket stays neat and nothing sticks.
Pro Tips
- Keep the filling amount low if you’re new to this, or it’ll burst out everywhere. Less is more to start.
- Close up every seam—after pinching, roll between your hands so you’re sure nothing leaks.
- Dip in sugar mix right away so it sticks perfectly—don’t let those bombs cool first.
I’ve played around with these for years, and honestly, these sweet little biscuits put a smile on my face on tough mornings and always get people talking at parties. Turning basic stuff into these crisp, happy bites never gets old.
Save Pin
Common Questions
- → Is homemade biscuit dough okay to use?
Definitely! Homemade dough is great. Just make sure it's soft but keeps its shape so you can fill and close it up without problems before it goes in the air fryer.
- → If I make the apple filling, should I peel the apples?
Peeled apples turn out softer for the filling, but keeping the peels makes it more rustic. It's up to you—both are tasty choices.
- → Can I prep these ahead of time?
You sure can! Make them in advance and store in the fridge. Wait to roll them in butter and sugar until right before eating for the yummiest texture.
- → What else can I put inside besides apples?
Switch things up with blueberry, peach, or cherry pie fillings. Try new spices that match your chosen fruit.
- → How do I keep the filling from spilling out?
Seal those biscuit edges tight and take it easy stretching out the dough. Don't rush or pull too much so nothing leaks as they cook.