This recipe for Cherry Pie Bombs is one of those small, joyful discoveries that quickly became a favorite for warm-weather gatherings. I first put these together one sunny afternoon when I had an extra can of Grand biscuits and a jar of cherry pie filling in the pantry — the kind of moment where practicality met pure comfort. The result was unexpectedly delicious: a gooey, fruity center encased in pillowy dough with a crisp cinnamon-sugar exterior. They disappeared in minutes, and since then I’ve made them for potlucks, backyard brunches, and lazy weekend breakfasts.

What makes these irresistible is the contrast of textures and temperatures: a slightly crunchy cinnamon-sugar shell, soft biscuit layers that bake into a tender, bread-like casing, and a warm, syrupy cherry center that oozes when you bite into it. They’re fast to prepare — about 10 minutes active prep — and cook in the air fryer in roughly eight minutes, so they’re ideal for last-minute entertaining. I love how adaptable they are: use canned pie filling for speed, or make the quick homemade filling I include below for a brighter, fruit-forward flavor. These bombs are nostalgic in the best possible way — a little messy, very comforting, and perfect for sharing.

Ingredients

• Grand biscuits (1 can, 8-count): Use the regular Grand biscuits (not flaky layers or crescent dough) — these doughs withstand rolling and create the soft-but-structured shell that holds the filling. Each biscuit separates into two layers to make 16 rounds.
• Cherry pie filling (1 cup): Store-bought filling is convenient and gives a reliably sweet, glossy center. For brighter flavor, make the quick homemade filling below using fresh or frozen cherries and a cornstarch slurry.
• Unsalted butter (1/2 cup / 1 stick), melted: Brushing melted butter helps the cinnamon-sugar adhere and contributes to a rich, golden crust. Use unsalted so you can control the seasoning.
• Cinnamon-sugar blend (1/2 cup): A simple mix of granulated sugar and ground cinnamon creates a crunchy, warmly spiced coating; adjust cinnamon to taste.
• Optional for homemade filling: granulated sugar, fresh or frozen pitted cherries, lemon juice, cornstarch, and water — see the notes section for the full quick filling method.

Instructions

Prepare the dough: Separate each biscuit into its two layers so you have 16 thin rounds. Working on a lightly floured surface, roll each round with a rolling pin or press with your fingers to approximately 4 inches in diameter so there’s enough dough to seal around the filling. Fill and seal: Place about 1 tablespoon of cherry pie filling in the center of each round. Bring the edges together and pinch firmly to seal, then roll gently between your palms to make a smooth ball. If the filling is very runny, chill it briefly to make sealing easier. Butter and sugar coating: Brush each ball on all sides with melted butter, then roll in the cinnamon-sugar mixture to coat evenly. Make sure seams are sealed and coated to discourage leakage during cooking. Air fryer method: Preheat the air fryer to 330°F (165°C). Lightly spray the basket or racks with oil to prevent sticking. Arrange bombs in a single layer about 2 inches apart so they can expand. Air fry for 6–7 minutes, gently wiggle to loosen, then air fry another 1–2 minutes until golden-brown and cooked through. Serve warm. Oven method: Preheat oven to 375°F (190°C) and line a baking sheet with parchment. Place bombs about 2 inches apart and bake 12–15 minutes, until golden brown and the filling is bubbling slightly. Cool a few minutes before serving so the filling thickens slightly. Make the quick cherry filling (optional): Combine 2 cups pitted cherries (fresh or thawed frozen), 1/2 cup sugar, and 1 tablespoon lemon juice in a small saucepan. Simmer 10–12 minutes until cherries release juices. Whisk 3 tablespoons cornstarch with 4 tablespoons warm water to make a slurry, stir into the cherries, and simmer 2–3 minutes until thickened. Cool to room temperature before using.

Storage Tips

Store cooled bombs in an airtight container at room temperature for up to 24 hours. For longer storage, refrigerate for up to 3 days; rewarm in a 325°F (160°C) oven for 5–7 minutes or in the air fryer for a couple of minutes to revive the crisp exterior. To freeze, arrange unbaked bombs on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 3–5 minutes to the listed cook time and checking for even browning.

Ingredient Substitutions

Swap fillings freely: apple pie filling, blueberry filling, or even a spoonful of chocolate-hazelnut spread create delightful variations. For a dairy-free version, use dairy-free buttery spread or brush with oil instead of butter; however, the flavor and browning will differ slightly. If you need gluten-free, use a gluten-free biscuit dough alternative (check the label for rollability) but expect a different crumb and texture.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert presentation. For brunch, pair with coffee and fresh fruit; for parties, present on a tiered platter with small spoons for guests to scoop any escaped filling. Garnish with a light dusting of powdered sugar or a sprinkle of extra cinnamon for visual appeal.

Seasonal Adaptations

Spring and summer: use fresh cherries when in season for the most vibrant flavor and color. Fall: swap to apple-cinnamon filling or pear-ginger preserves and increase the cinnamon in the sugar mix. Holiday parties: consider cranberry-apple filling or a pear-vanilla compote and finish with a light glaze of warm honey for a festive touch.

Cultural Background

These little filled dough bites borrow from a long tradition of hand-held pies and dumplings found in many cultures, from empanadas to Italian panzerotti. The concept of enclosing fruit in a bread or pastry shell is timeless — here we simplify it with store-bought biscuit dough for speed while keeping the homey charm of a classic fruit-filled pastry. The cinnamon-sugar coating nods to classic American flavors and adds a nostalgic, fairground-like sweetness.

Meal Prep Tips

Assemble bombs ahead and line them on a tray, then cover and refrigerate for up to 24 hours or freeze for longer. If you’re prepping for a crowd, make two batches and keep one assembled in the freezer to bake fresh right before guests arrive. For packed lunches or dessert boxes, cool completely and place in single layers separated by parchment to prevent sticking.

These bombs are a small, delightful project with big payoff — simple ingredients, fast prep, and a crowd-pleasing result. Make them your own with different fillings and coatings, and don’t be surprised when they become a requested repeat.