f you loved my Cinnamon Sugar Sourdough Biscuit Bombs, you’re going to fall head over heels for this cozy autumn twist! These Apple Pie Stuffed Sourdough Biscuit Bombs are filled with a simple homemade cinnamon apple filling, baked until perfectly golden, and finished with a sweet vanilla glaze. They’re buttery, tender, and packed with all the warm apple pie flavors you crave, making them the perfect treat for crisp fall mornings, holiday gatherings, or whenever you’re looking for an easy sourdough discard recipe everyone will love.
Why You’ll Love This Recipe
- Everything you love about apple pie—made easier. You get all the cozy cinnamon apple flavor without making or rolling out a pie crust.
- A delicious way to use sourdough discard. These biscuit bombs come together quickly with no yeast or long rise time required.
- Perfectly gooey centers. Each biscuit is stuffed with a homemade cinnamon apple filling that’s sweet, soft, and packed with fall flavor.
- Ready in under an hour. They’re simple enough for a weekend baking project but easy enough to whip up for unexpected guests.
What Is a Biscuit Bomb?
Biscuit bombs first became popular as a fun way to stuff refrigerated biscuit dough—usually the classic canned kind—with everything from cheese to sweet fillings before baking them until golden and fluffy. I loved the idea but wanted to create a homemade sourdough version instead.
This sourdough discard biscuit dough is buttery, tender, and incredibly flaky, making it the perfect vessel for all kinds of fillings. Whether you’re going savory or sweet, the possibilities are endless. After my viral Cinnamon Sugar Biscuit Bombs, this apple pie version felt like the perfect fall twist—and I already have plenty more flavor ideas in the works!
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! Active sourdough starter works just as well in this recipe. Since the baking powder provides the rise, there’s no need to wait for the dough to ferment.
What are the best apples for the filling?
Firm baking apples work best because they hold their shape as they cook. Honeycrisp, Pink Lady, Granny Smith, Braeburn, or a combination of sweet and tart apples are all great choices.
Can I make the apple filling ahead of time?
Absolutely! The apple pie filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Be sure to let it cool completely before stuffing the biscuit bombs.
Can I freeze them?
Yes. Freeze the baked biscuit bombs once they’ve cooled completely. Reheat them in a 300°F oven until warmed through, then drizzle with fresh glaze before serving for the best texture.
How do I store leftovers?
Store leftover biscuit bombs in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Warm them slightly before serving to soften the filling and glaze.
Can I make these ahead of time?
Yes! You can prepare and stuff the biscuit bombs, cover the pan, and refrigerate them for several hours before baking. You can bake them straight from the fridge.
How to make apple pie stuffed sourdough biscuit bombs: step-by-step
Biscuit Dough
- 250 g all-purpose flour
- 24 grams sugar
- 8 g (2 teaspoons) baking powder
- ¼ teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 75 g cold unsalted butter, grated
- 200 g cold sourdough discard
- 80 g cold buttermilk or heavy cream
Easy Apple Pie Filling
- 300 grams peeled and finely diced apples — about 2 medium apples
- 25 grams unsalted butter
- 40 grams brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of salt
- 5 grams lemon juice
- 5 grams cornstarch
- 10 grams water
Streusel Topping
- 2 tablespoons (30 grams) melted unsalted butter
- 1.5 tablespoons (22 grams) brown sugar
- 1.5 tablespoons (22 grams) sugar
- 1/3 cup (45 grams) all purpose flour
- A pinch of cinnamon and salt
Vanilla Glaze
- 100 grams powdered sugar
- 15–20 grams milk or heavy cream
- 2 grams vanilla extract
- Tiny pinch of salt
Equipment
- Mixing bowl
- Food scale
- Cheese grater
- 1 8×8 inch baking pan (square or round works)
- Parchment paper
Instructions: Make the apple pie filling & streusel
The apple filling & streusel can be prepped the night before and refrigerated overnight for flexibility.
- Make the streusel: In a small bowl, combine melted butter, both sugars, cinnamon, salt, and flour. Mix until crumbly and chill until ready to use. If the mixture is too wet add a little more flour. If it is too dry. add a little more melted butter.
- Make the apple filling: Honeycrisp, Pink Lady, Granny Smith, or a combination work well in this recipe.. Dice them pretty small—around 1/4-inch pieces.
- In a medium skillet set over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, salt, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the apples have softened slightly but still hold their shape.
- n a small bowl, whisk together the cornstarch and water until smooth. Pour the slurry into the skillet and stir constantly for 1–2 minutes, or until the filling has thickened and is glossy.
- Transfer the apple pie filling to a bowl and let it cool completely before assembling the biscuit bombs (a cold filling makes for easiest shaping).
Mix the biscuit bomb dough
Place the butter in the freezer for 15-20 minutes
- In a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Grate the frozen butter into the mixture and use a fork or a dough scraper to cut the butter into the mixture until it resembles coarse crumbs.
- In a separate bowl whisk together the sourdough discard, and buttermilk or heavy cream.
- Add the wet mixture to the dry and mix until a shaggy dough is formed. Dough should be soft, but not sticky.
How to assemble apple pie stuffed sourdough biscuit bombs
- Line a 8×8 inch baking pan with parchment paper.
- Divide the dough into 16 equal portions (I use a food scale for accuracy) and gently flatten each piece.
- Spoon about 1 tablespoon of the cooled apple pie filling into the center.
- Bring the edges of the dough up and over the filling, pinching tightly to completely seal. Roll gently between your hands to form a smooth ball.
- Arrange the coated dough balls in the prepared baking dish so they’re just touching. Place the biscuit bombs in the fridge for 20-30 minutes while the oven preheats.
They can rest for a few hours in the fridge before baking for flexibility.
Bake the apple pie sourdough biscuit bombs
- Preheat the oven to 400 degrees F.
- Pull the biscuit bombs from the fridge and brush them with melted butter and top with the streusel topping.
- Bake the apple pie biscuit bombs for 30-35 minutes or until cooked through. Pro tip: To ensure your biscuit bombs are baked through, aim for an internal temperature of 200–205°F (93–96°C) in the center.
- Allow to cool for about 10-15 minutes before glazing.
- While the biscuit bombs cool, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. If needed, add a little more milk, 1 teaspoon at a time, until the glaze reaches a thick but pourable consistency.
- Drizzle the glaze generously over the warm biscuit bombs and serve immediately while the apple filling is still warm and gooey.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Warm individual portions in the microwave for 15–20 seconds before serving.
More recipes like this
- Cinnamon Sugar Sourdough Biscuit Bombs (easy discard recipe)
- Sourdough Apple Cinnamon Sticks (discard recipe)
- Sourdough Discard Apple Cinnamon Roll Muffins
- Apple Cinnamon Sourdough Scones (w/ a caramel glaze!)
Apple Pie Stuffed Sourdough Biscuit Bombs (discard recipe)
These Apple Pie Stuffed Sourdough Biscuit Bombs are filled with homemade cinnamon apple pie filling, baked until golden, and finished with a sweet vanilla glaze for the ultimate fall treat
Equipment
- Mixing bowl
- Food scale
- Cheese grater
- 1 8x8 inch baking pan
- Parchment paper
- Large frying pan and spatula
Ingredients
Dry Ingredients
- 250 grams all-purpose flour
- 24 grams sugar
- 8 grams (2 teaspoons) baking powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 75 grams cold unsalted butter (grated)
Wet Ingredients
- 200 grams cold sourdough discard
- 80 grams buttermilk (or heavy cream )
- 5 grams (1 teaspoon) vanilla extract
Streusel Topping
- 30 grams melted unsalted butter (cooled)
- 22 grams brown sugar
- 22 grams sugar
- 45 grams all-purpose flour
- a pinch of cinnamon & salt
Easy Apple Pie Filling
- 300 grams (2-3 apples) apples (peeled and finely diced)
- 25 grams unsalted butter
- 40 grams brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- pinch of salt
- 5 grams cornstarch
- 10 grams water
Vanilla Glaze
- 100 grams powdered sugar
- 15-20 grams milk or heavy cream
- 2 grams vanilla extract
- pinch of salt
Instructions
Make the apple pie filling & streusel
-
The apple filling & streusel can be prepped the night before and refrigerated overnight for flexibility.
-
Make the streusel: In a small bowl, combine melted butter, both sugars, cinnamon, salt, and flour. Mix until crumbly and chill until ready to use. If the mixture is too wet add a little more flour. If it is too dry. add a little more melted butter.
-
Make the apple filling: Honeycrisp, Pink Lady, Granny Smith, or a combination work well in this recipe.. Dice them pretty small—around 1/4-inch pieces.
-
In a medium skillet set over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, salt, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the apples have softened slightly but still hold their shape.
-
In a small bowl, whisk together the cornstarch and water until smooth. Pour the slurry into the skillet and stir constantly for 1–2 minutes, or until the filling has thickened and is glossy.
-
Transfer the apple pie filling to a bowl and let it cool completely before assembling the biscuit bombs (a cold filling makes for easiest shaping).
Mix the biscuit bomb dough
-
Place the butter in the freezer for 15-20 minutes.
-
In a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon.
-
Grate the frozen butter into the mixture and use a fork or a dough scraper to cut the butter into the mixture until it resembles coarse crumbs.
-
In a separate bowl whisk together the sourdough discard, and buttermilk or heavy cream.
-
Add the wet mixture to the dry and mix until a shaggy dough is formed. Dough should be soft, but not sticky.
How to assemble apple pie stuffed sourdough biscuit bombs
-
Line a 8×8 inch baking pan with parchment paper.
-
Divide the dough into 16 equal portions (I use a food scale for accuracy) and gently flatten each piece.
-
Spoon about 1 tablespoon of the cooled apple pie filling into the center.
-
Bring the edges of the dough up and over the filling, pinching tightly to completely seal. Roll gently between your hands to form a smooth ball.
-
Arrange the coated dough balls in the prepared baking dish so they’re just touching. Place the biscuit bombs in the fridge for 20-30 minutes while the oven preheats.
They can rest for a few hours in the fridge before baking for flexibility.
Bake the apple pie sourdough biscuit bombs
-
Preheat the oven to 400 degrees F.
-
Pull the biscuit bombs from the fridge and brush them with melted butter and top with the streusel topping.
-
Bake the apple pie biscuit bombs for 30-35 minutes or until cooked through. Pro tip: To ensure your biscuit bombs are baked through, aim for an internal temperature of 200–205°F (93–96°C) in the center.
-
Allow to cool for about 10-15 minutes before glazing.
-
While the biscuit bombs cool, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. If needed, add a little more milk, 1 teaspoon at a time, until the glaze reaches a thick but pourable consistency.
-
Drizzle the glaze generously over the warm biscuit bombs and serve immediately while the apple filling is still warm and gooey.
-
Store leftovers in an airtight container in the refrigerator for up to 4 days.
-
Warm individual portions in the microwave for 15–20 seconds before serving.
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