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Blueberry Pie Bombs

Prep Time 10 minutes
Cook Time 8 minutes
Servings 16
Author Sarah Kozowski

Equipment

  • Air Fryer

Ingredients

  • 1 can 8-count Grand biscuits not flaky layers or crescent roll dough or Crescent Dough Sheet
  • 1 cup blueberry pie filling or homemade recipe below
  • 1/2 cup unsalted butter melted
  • 1/2 cup of cinnamon/sugar blend

Instructions

  • Separate the biscuits into two layers and place them on a clean surface.
  • Roll out each layer of the dough with a rolling pin or with your hands until it is about 4 inches in diameter. (You will have 16 circles.)
  • Spoon about 1 tablespoon of the blueberry pie filling into the center of each circle. Pinch the edges together to seal it. Roll the dough into balls.
  • Brush all sides of the bombs with the melted butter, and roll it in the cinnamon sugar mixture.

AIR FRYER

  • Spray the air fryer basket or racks with oil to keep the bombs from sticking. Lay bombs in single layer of air fryer basket or racks.
  • Make sure to space them out so they aren't touching & have room to rise & expand (about 2 inches apart). Cook in batches, depending on how many you can fit in your basket.
  • Air Fry at 330°F for about 6-7 minutes. Gently wiggle the bombs to loosen from the baskets.
  • Continue to Air Fry for another 1-2 minutes, or until they are crispy brown and cooked through. Serve warm.

OVEN BAKE

  • Preheat the oven to 375F. Line baking sheet with parchment paper. Place them onto a baking sheet leaving about 2″ apart.
  • Bake 12-15 minutes until the bombs get nice golden brown color. Serve warm, so berry filling is soft and gooey!

Notes

  • Homemade Blueberry SAUCE (This makes about 1 cup of filling)
  • 1/2 cup granulated sugar
  • 2 cups fresh or frozen blueberries about 8oz
  • 5 Tablespoons warm water
  • 1 Tablespoon lemon juice optional, but recommended for best flavor
  • 3 Tablespoons cornstarch
HOMEMADE BLUEBERRY SAUCE -
  1. Whisk together the warm water/lemon juice and cornstarch in a small bowl.
  2. Combine the blueberries and sugar in a small saucepan over low-medium heat, for about 4-5 minutes, until blueberries just start to break apart.
  3. Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside and let it cool to room temperature before using.