Delish Peach Pie Bombs

I made these peach pie bombs because sometimes I want pie without the commitment, like a situationship but with butter. Imagine a flaky, golden orb stuffed with gooey cinnamon-peach filling, rolled in sugar, and baked until your kitchen smells like you actually planned your life. They’re basically handheld peach pies that don’t require a lattice top or a YouTube tutorial. Fast, messy, and deeply satisfying—just like my cooking style.

My family’s review process? Chaotic. My husband “accidentally” taste-tested three while “checking if the centers are done.” The kids kept asking if they could blow on the hot filling, then proved they could, straight into my eyeballs. I also used a pan that was definitely too small because I enjoy living on the edge (of my baking sheet). Did I line the pan? No. Did peach syrup weld itself to it like caramelized super glue? Also yes. We had a brief smoke alarm intermission, and then we ate them standing over the sink like normal people.

Time-Saving Hacks

– Use canned peach pie filling. Add a pinch of cinnamon and call it “house blend.”
– Grab refrigerated biscuit dough, crescent roll sheets, or puff pastry. If it’s buttery and foldable, it works.
– Microwave butter in a measuring cup and pour directly. Bowls? Never heard of her.
– Toss the sugar and cinnamon into a zip-top bag, add the bombs, shake-shake. Zero sticky fingers, maximum chaos.
– Air fryer them in batches. Preheat? I pretend. They still crisp.
– Line the tray with parchment so you can pretend you’re a clean person later.
– Chill the filling for 20 minutes so it doesn’t escape like peachy lava. Science-ish.

Serving Ideas

– Scoop of vanilla ice cream because you’re classy. Or because it’s there.
– A drizzle of caramel if you’re feeling extra, or if you just need to hide the ooze.
– Coffee for morning, bubbly for “the kids did crafts on my white couch” nights.
– Whipped cream with a whisper of bourbon—grown-up cloud, minor therapy.
– Or just eat one leaning against the fridge door like a raccoon with standards.

What to Serve It With

– Salty stuff: a board with sharp cheddar, prosciutto, salted nuts. Sweet + salty = personality.
– Brunch spread: scrambled eggs, crispy bacon, fruit salad you’ll abandon for more pie bombs.
– Summer grill night: these make a suspiciously perfect not-trying-too-hard dessert.
– Dips and drizzles: vanilla yogurt, lemony glaze, or warm caramel. Pick your adventure.

✔Tips & Mistakes

– Don’t overfill. Two spoonfuls, not “let’s see what happens.” What happens is leaks.
– Seal the edges like you mean it—pinch, fold, or crimp with a fork.
– Vent a tiny slit on top for steam. Cute and functional, like me on a good day.
– Space them out. Touching bombs become one mega-biscuit. Still edible, slightly cursed.
– Sugar burns fast. If they’re browning too quickly, tent with foil and pretend you planned it.
– Rest 10 minutes before biting unless you enjoy volcanic tongue.
– Muffin tin method = tidy rounds. Sheet pan method = rustic “artisan” chaos.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 3–4 days in an airtight container.
– Reheat: 5–7 minutes at 350°F (oven) or 3–4 minutes at 320°F (air fryer) to re-crisp.
– Freeze baked: wrap individually; thaw at room temp and reheat to revive the crunch.
– Freeze unbaked: assemble, freeze on a tray, then bag. Bake from frozen, adding 4–6 minutes.

✔Variations and Substitutions

– Dough: biscuit dough for fluffy, puff pastry for flaky, crescent sheets for “I forgot to plan.”
– Filling: fresh peaches + a little sugar, cinnamon, lemon, and cornstarch. Canned peaches work too—just drain.
– Add-ins: a cube of cream cheese inside for peach cheesecake vibes; almonds or pecans for crunch.
– Flavor switches: almond extract, cardamom, or ginger if cinnamon is tired of you.
– Glaze: powdered sugar + milk + vanilla, or go honey drizzle and say it’s “rustic.”
– Dietary tweaks: gluten-free doughs exist and are surprisingly not tragic; dairy-free butter subs work.
– Or skip half the steps and call it “deconstructed.” It’s a vibe.

Frequently Asked Questions

Delish Peach Pie Bombs

Golden, flaky peach pie bombs stuffed with cinnamon-kissed peach pie filling and drizzled with vanilla glaze—an easy crowd-pleasing dessert ready in about 30 minutes.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 can refrigerated buttermilk biscuits (8-count, 16.3 oz)
• ▢ 2 cup peach pie filling Chop large peach slices for easier sealing
• ▢ 0.25 cup granulated sugar For cinnamon-sugar coating
• ▢ 1 tsp ground cinnamon
• ▢ 0.25 cup unsalted butter, melted
• ▢ 1 cup powdered sugar For glaze
• ▢ 2 tbsp milk Adjust to desired glaze consistency
• ▢ 0.5 tsp vanilla extract
• ▢ 1 tbsp all-purpose flour For dusting the work surface

Instructions

Preparation Steps

• Preheat oven to 375°F. Line a baking sheet with parchment paper. Lightly dust your work surface with flour.
• Chop the peach slices in the pie filling into smaller pieces so each bomb seals easily.
• Open the biscuit can and separate the 8 biscuits. Flatten each biscuit into a 4 to 5 inch round using your fingers.
• Spoon about 2 tablespoons of peach filling into the center of each round. Pull the edges up and over the filling and pinch firmly to seal; place seam-side down on the prepared sheet.
• Stir together granulated sugar and cinnamon. Brush biscuit tops with melted butter and sprinkle generously with the cinnamon-sugar.
• Bake for 13 to 16 minutes, until puffed and deep golden. Let cool on the sheet for 5 minutes.
• Whisk powdered sugar, milk, and vanilla until smooth. Drizzle glaze over warm bombs and serve.

Notes

For extra crunch, sprinkle coarse sugar on top before baking. These are best enjoyed warm the day they’re made, but you can store leftovers in an airtight container at room temperature for 1 day; rewarm in a 300°F oven for 5 to 7 minutes.