Scale

2 medium apples, peeled and diced

2 tbsp unsalted butter

2 tbsp brown sugar

1 tsp ground cinnamon

½ tsp vanilla extract

1 tsp cornstarch + 1 tbsp water

1 can refrigerated biscuit dough (8-count)

1 egg (optional, for egg wash)

Vegetable oil (for frying)

Powdered sugar (for dusting)

¼ cup sugar + 1 tsp cinnamon (optional topping)

Cook Mode Prevent your screen from going dark

Melt butter in pan. Add apples, brown sugar, cinnamon, and vanilla. Cook 3–5 minutes until softened. Stir in cornstarch slurry to thicken. Cool.

Flatten biscuit dough. Place 1 tbsp filling in center. Pinch edges to seal into ball.

Heat oil to 350°F (175°C). Fry bombs 2–3 minutes per side until golden. Drain on paper towels.

Dust with powdered sugar or roll in cinnamon sugar while warm. Serve immediately.

Seal edges tightly to prevent leaks. Fry in small batches. Let filling cool before wrapping in dough.