Irresistible Cherry Pie Bombs That Disappear in 5 Minutes

Oh my gosh, have you ever needed a dessert that disappears faster than you can make it? That’s exactly what happened when I first whipped up these cherry pie bombs for my niece’s birthday party. One minute there was a whole platter – the next, just a few crumbs and sticky fingers everywhere! These bite-sized treats pack all the flaky, buttery goodness of cherry pie into perfect little packages. No forks needed, just grab and go. I love how the sweet cherry filling bursts in your mouth with every bite. Trust me, once you try these, you’ll be making them for every potluck, picnic, and “just because” moment like I do!

Why You’ll Love These Cherry Pie Bombs

These little bites of joy check all the boxes for the perfect dessert. Here’s why they’ve become my go-to recipe:

• Crazy easy: Seriously, if you can open a can of biscuits and use a spoon, you’re halfway there!
• Party magic: They disappear faster than you can say “cherry bomb” at any gathering.
• Customizable: Swap the cherry filling for whatever fruit you love (my kids beg for apple cinnamon version).
• No-fuss cleanup: One bowl, one baking sheet, and you’re done – my kind of cooking!
• Hot or cold: Delicious straight from the oven or packed in lunchboxes the next day.

Honestly, I’ve never met anyone who didn’t go back for seconds (or thirds… no judgment!).

Ingredients for Cherry Pie Bombs

Here’s everything you’ll need to make these irresistible treats – I bet you have most of it in your pantry already! The beauty of this recipe is how simple the ingredients are, but they come together to create something magical. Just make sure your butter is melted and cooled slightly before you start – trust me, I’ve learned the hard way that piping hot butter makes a sticky mess!

• 1 can refrigerated biscuit dough (8-count) – the flaky layers kind works best
• 1 cup cherry pie filling – canned works great, but homemade is even better if you’re feeling fancy
• 1/4 cup granulated sugar – for that perfect sweet crunch
• 1 teaspoon cinnamon – it makes the sugar coating extra special
• 2 tablespoons melted butter – cooled just enough so it won’t burn your fingers

See? I told you it was simple! Now let’s turn these basic ingredients into something amazing.

How to Make Cherry Pie Bombs

Okay, let’s get to the fun part – turning those simple ingredients into irresistible cherry pie bombs! I’ve made these dozens of times (okay, maybe hundreds), and I’ve learned all the little tricks to make them perfect every time. Follow these steps, and you’ll be snacking on warm, gooey cherry goodness in no time!

Step 1: Prepare the Dough

First things first – preheat your oven to 375°F. While that’s heating up, pop open that can of biscuits (the best sound ever, right?). Separate them gently – don’t pull too hard or they might tear. Now here’s my secret: use your fingers to press each biscuit into a circle about 3 inches wide. You want them thin enough to fold, but not so thin they’ll tear when you add the filling. I like to do this on a lightly floured surface so they don’t stick.

Step 2: Add the Filling

Now for the star of the show – the cherry filling! Grab a teaspoon (not a tablespoon – learned that lesson the messy way!) and scoop about 1 teaspoon of filling into the center of each flattened biscuit. Pro tip: if your cherries are whole, you might want to chop them slightly so they distribute better. Resist the urge to overfill – trust me, these little guys will burst open if you get greedy with the filling!

Step 3: Seal and Coat

This is where the magic happens! Fold the edges of the dough up and over the filling, pinching them together tightly to seal. Roll gently between your palms to form a smooth ball – if you see any filling trying to escape, pinch that spot again. Now dip each ball in the melted butter (I use tongs for this to keep my hands clean), then roll in the cinnamon-sugar mixture until fully coated. The butter helps the sugar stick and gives that gorgeous golden crust.

Step 4: Bake to Perfection

Place your coated bombs on a parchment-lined baking sheet about 2 inches apart – they’ll puff up as they bake! Pop them in the oven for 12-15 minutes. You’ll know they’re done when they’re golden brown and you can smell that heavenly cinnamon-cherry aroma filling your kitchen. Let them cool for just a minute or two (if you can wait that long!) before serving – the filling stays lava-hot for a while!

Tips for Perfect Cherry Pie Bombs

After making countless batches (some more successful than others!), I’ve picked up some foolproof tricks for cherry pie bomb perfection:

• Parchment is your friend: That sugary coating loves to stick – parchment paper saves so much scraping!
• Butter coating isn’t optional: It’s the glue for that irresistible cinnamon-sugar crust – don’t try to skip it!
• Serve warm if you can: That gooey center is at its absolute best fresh from the oven.
• Seal tightly: Pinch those edges like you mean it – a tiny gap means cherry lava everywhere!

Follow these simple tips, and you’ll be the cherry pie bomb hero of any gathering!

Variations for Cherry Pie Bombs

The beauty of these little treats is how easily you can switch them up! My family loves experimenting with different fillings – try blueberry pie filling for a tart twist or apple filling with extra cinnamon for cozy fall vibes. A teaspoon of lemon zest mixed into the cherry filling adds the most wonderful brightness. For chocolate lovers (like my husband), I sometimes sneak in a few chocolate chips with the fruit filling – just don’t tell the kids or they’ll never eat the plain version again!

Serving and Storing Cherry Pie Bombs

Oh, you’ve gotta try these warm with a scoop of vanilla ice cream – the way the cold cream melts into the hot cherry filling is pure magic! If (big if) you have leftovers, pop them in an airtight container for up to 2 days. They’re still good at room temp, but for that just-baked feel, reheat in a 350°F oven for 5 minutes. Pro tip: hide a few for yourself before serving – they disappear faster than you can say “cherry bomb”!

Cherry Pie Bombs Nutrition Information

Now, I’m no nutritionist, but here’s the scoop on what’s in these tasty little treats! (Remember, these numbers can change based on your exact ingredients.) Each cherry pie bomb packs about 150 calories with 6g of fat – not bad for such a satisfying sweet bite. The sugar comes mostly from the natural fruit and that delicious cinnamon coating. Everything in moderation, right? That’s why I always say one bomb is never enough!

FAQs About Cherry Pie Bombs

I get asked these questions all the time when I bring my cherry pie bombs to gatherings – here’s everything you need to know!

Can I use homemade dough instead of canned biscuits? Absolutely! Just roll your dough to about 1/4-inch thickness – too thick and they won’t cook through, too thin and they’ll burst. My grandma’s biscuit recipe works beautifully here.

Do these freeze well? They’re best fresh (that crispy sugar coating loses its magic in the freezer), but you can freeze the unbaked balls for up to a month. Just add a few extra minutes when baking from frozen.

Can I make these in an air fryer? You bet! 375°F for about 8 minutes does the trick – just don’t overcrowd the basket. The air fryer gives them an extra-crispy exterior that’s downright addictive.

Now what are you waiting for? Try this recipe and share your results – I’d love to hear which variations you create!

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