There’s something about fresh, home-grown apples.
There’s so delectable. Juicier. Sweeter.
I moved into a home that had a fairly mature apple tree and it has yielded some great apples the last two autumns.
My apple tree isn’t alone, either. I’ve spotted two others like it in the city, and a woman came up to my volunteer organization the other day and dropped off a few bushels of apples. I guess Guthrie is an apple-growing town, huh?
I was scared I wouldn’t have enough recipes to plow through my apple harvest, but that anxiety quickly washed away. Not enough recipes for the apples?? Hah! What was I thinking??
There’s so much that can be done with apples in the fall, and this recipe is just one of them. I was looking for a quick and easy dessert to go along with our roast dinner on Sunday and this fit the bill perfectly.
You only need a few ingredients and you’re set. The cinnamon-sugar topping seals the deal, too.
Seriously, this recipe is incredible. I was pleasantly surprised with how it turned out.
Apple Pie Churro Bombs
A simple apple dumpling recipe made from biscuit dough and fresh apples.
- Preheat air fryer to 350 degrees.
- Unroll each biscuit (there should be 8) and flatten out into wider discs with fingers or a rolling pin (I just used my fingers).
- Melt 2 tablespoons butter in a pan over medium high heat. Add apples, brown sugar, and 1 teaspoon of cinnamon. Cook until apples are tender, about 4-5 minutes. Remove from heat and let cool.
- Spoon 1-2 spoonfuls of apple mixture into the center of each biscuit. Roll up sides around dough so that the filling is covered and the biscuits resemble balls.
- Air fry for 7-8 minutes until golden brown. Let cool.
- In a small bowl, stir together remaining cinnamon and white sugar. Roll each ball in melted butter and then roll in cinnamon sugar.