This recipe for Cherry Pie Bombs started as a spontaneous idea the first time I opened a can of refrigerated biscuits and a jar of cherry pie filling at the same time. I was chasing an easy party dessert that would be portable, impressive, and something both kids and grown-ups could enjoy. The result was so fun and addictive—warm, bubbling cherry centers wrapped in a tender biscuit shell, finished with a crunchy cinnamon-sugar coating—that these little treats quickly became my go-to for backyard get-togethers and potlucks. I discovered the technique when testing air fryer desserts; the rapid circulation of hot air gives the exterior a satisfying crisp while keeping the inside gooey and bursting with cherry flavor. What makes these especially lovely is the contrast between textures and temperatures: the warmly softened cherries inside, a soft but slightly bready interior, and an exterior kissed with butter and toasted sugar-cinnamon. They’re simple to make, need only a handful of pantry staples, and they scale easily if you want to double up for a crowd. I often make a batch the morning of a picnic and reheat them briefly in the air fryer or oven so the centers are just reactivated and the coating is still crisp. Friends who’ve tasted them at summer brunches call them ‘mini nostalgia bombs’—they're reminiscent of handheld pies and funnel cakes at the fair, but much faster and cleaner to eat.

Ingredients

• Refrigerated biscuit dough (1 can, 8-count): I use a standard brand like Pillsbury Grands (not crescent dough). Separate the layers to get 16 rounds—these dough rounds bake up fluffy and golden and are sturdy enough to hold the filling.
• Cherry pie filling (1 cup): Use your favorite jarred filling or make the quick homemade version below. Look for fillings with whole cherries for texture, or use chopped if you prefer fewer whole pieces.
• Unsalted butter (1/2 cup, 1 stick), melted: Brushing with butter helps the cinnamon-sugar adhere and yields a rich, golden crust. If you prefer, use melted coconut oil for a dairy-free swap (texture will shift slightly).
• Cinnamon-sugar blend (1/2 cup): Mix 1/3 cup granulated sugar with 2 teaspoons ground cinnamon for a bright, crunchy coating; adjust cinnamon to taste.
• For homemade filling (optional): 1/2 cup granulated sugar; 2 cups fresh or frozen cherries (pitted); 1 tablespoon lemon juice (recommended with sweet cherries); 3 tablespoons cornstarch; 4 tablespoons warm water.

Instructions

Prepare the dough: Separate the biscuit can into two layers on a clean, lightly floured surface. Gently roll each biscuit round with a rolling pin—or stretch with your hands—until each is about 4 inches in diameter. This step ensures even thickness so the bomb seals easily and cooks through without bursting. Fill and seal: Place about 1 tablespoon of cherry pie filling in the center of each round. Be careful not to overfill; excess filling can leak. Pinch the edges together firmly to seal, then roll the sealed dough between your palms to form a neat ball. If you see any gaps, press and reseal. Butter and coat: Brush each ball all over with the melted butter using a silicone brush. Roll immediately in the cinnamon-sugar mixture until evenly coated. The butter both helps the sugar adhere and promotes browning in the fryer or oven. Air fryer setup: Lightly spray the air fryer basket or racks with cooking oil to prevent sticking. Arrange the bombs in a single layer, spaced about 2 inches apart to allow expansion. Cook in batches if necessary; overcrowding prevents even browning. Air fry: Set the air fryer to 330°F and cook for 6–7 minutes. Gently wiggle each bomb to check for release; if they’re not golden, continue for 1–2 more minutes until crisp and deep golden brown. Internal filling should bubble lightly when ready. Oven alternative: Preheat the oven to 375°F. Line a baking sheet with parchment and place the bombs 2 inches apart. Bake 12–15 minutes until golden brown. The oven method is ideal for making larger batches at once.

Storage Tips

To store cooked bombs, cool them completely, then place in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 330°F for 2–3 minutes to re-crisp the coating and warm the filling. For longer storage, freeze assembled but uncooked bombs on a tray until solid, then transfer to a freezer bag for up to 3 months. When baking from frozen, add a few minutes to the cook time and watch for a deep golden color. Avoid microwaving for reheating—the filling will heat unevenly and the exterior will become soggy.

Ingredient Substitutions

If you prefer a different fruit, swap the cherry filling for apple pie filling (drain excess liquid), blueberry filling, or peach preserves. For a dairy-free option, replace melted butter with melted coconut oil or a plant-based spread; the flavor will shift slightly toward the substitute but the texture remains pleasant. If you need a gluten-free variation, use a gluten-free biscuit dough or a small circle of pre-made gluten-free pastry; results will vary since gluten-free doughs handle differently and may need a slightly lower cook temperature to avoid overbrowning.

Serving Suggestions

Serve warm with a dusting of powdered sugar or a small scoop of vanilla ice cream for an elevated presentation. For a brunch spread, pair with coffee, sparkling water, or a citrusy mimosa. Garnish with fresh mint leaves or a few fresh cherries on the side for seasonal flair. These also work well on a dessert board next to cookies and other mini pastries where guests can nibble and mingle.

Cultural Background

Handheld fruit pockets like these echo traditions of portable pies and fried turnovers found in many cultures. In the United States, mini pies and hand pies are beloved fair and picnic foods—easy to eat while walking. Using biscuit dough streamlines the classic pie-making process, borrowing from Southern biscuit traditions where quick bread doughs transform into everything from savory to sweet handheld bites.

Seasonal Adaptations

During summer, use ripe fresh cherries or berries for a bright, fresh filling; in fall, spiced apple or pear filling with a pinch of nutmeg and clove makes these cozy and autumnal. For holiday parties, add a tablespoon of orange zest to the cinnamon-sugar and serve alongside mulled cider. When cherries are out of season, good-quality canned or frozen cherries are excellent—thaw and drain excess liquid before assembling.

Meal Prep Tips

Assemble bombs the day before for faster party service: seal them, roll in butter and cinnamon-sugar, and refrigerate on a tray covered with plastic wrap. Bake or air fry just before serving for best texture. If transporting to an event, pack cooled bombs in a shallow box lined with parchment and reheat briefly on-site if possible; they travel well when kept in a single layer to avoid crushing.

Whether you’re serving these at a casual weekend brunch, a potluck, or a summer party, Cherry Pie Bombs are a simple, satisfying way to deliver big flavor with minimal fuss. Give them a try, and make them your own with different fillings and coatings—there’s a version for every taste and season.