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.
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Servings:
Calories: 120kcal
Ingredients
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.