🍎 Caramel Apple Bombs
Warm, golden apple bombs filled with sweet caramel, coated in cinnamon sugar, and finished with extra caramel and crunchy nuts. Perfect for fall—or anytime you want a rich apple dessert!
Makes: 20–24 bombs
Ingredients
- 3 medium firm apples, peeled and cored
- 1 cup caramel sauce
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp cold unsalted butter, cubed
- ⅔ cup milk
- 1 large egg
- Vegetable or canola oil, for frying
- ½ cup granulated sugar
- 1–2 tsp ground cinnamon
- ½ cup chopped pecans or walnuts, optional
- Extra caramel sauce, for drizzling
Instructions
- Prep the apples: Cut apples into small wedges or approximately ½-inch-thick pieces. Pat dry with paper towels.
- Add caramel: Spoon a small amount of caramel between two apple pieces to create a bite-size filled bomb. Chill for 10–15 minutes to help the caramel firm up.
- Make the batter: Whisk together flour, 2 tablespoons sugar, baking powder, and salt. Cut in the cold butter until crumbly. In another bowl, whisk the milk and egg. Stir the wet ingredients into the flour mixture until a thick, dip-able batter forms.
- Heat the oil: Add 2–3 inches of oil to a deep pot and heat to 350°F (175°C).
- Fry: Completely coat each apple bomb in batter. Carefully lower into the hot oil and fry in small batches for about 2–3 minutes, turning as needed, until puffed and golden brown.
- Coat: Combine ½ cup sugar with cinnamon. Drain the bombs briefly on paper towels, then roll them in cinnamon sugar while still warm.
- Finish: Arrange on a serving plate and drizzle generously with warm caramel. Sprinkle with chopped pecans or walnuts for extra crunch.
🍏 Tip: Granny Smith gives these a tart contrast to the caramel, while Honeycrisp or Pink Lady makes them sweeter.
Serve warm while the outside is crisp and the apple-caramel center is soft and gooey. 🤎
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