
Juicy cherry pie filling wrapped in Grand biscuit dough, brushed with butter, rolled in cinnamon sugar, and cooked until golden in the air fryer or oven — bite-sized nostalgia for spring and summer parties.

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.
Personally, I remember bringing these to a neighborhood block party and watching neighbors come back for seconds — even the pickiest eater requested one. They’re simple enough to assemble while chatting, and they look impressive on a platter when served warm. I often double the batch when I know I’ll have guests.
My favorite part is how they transform canned biscuit dough into an elevated party treat. I once made a batch for a summer book club and everyone wanted the recipe — a sure sign these little bites hit the right note between convenience and homemade charm. The homemade cherry filling brightens them even more and makes the flavor sing.
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.
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.
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.
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.
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.
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.
Chill the cherry filling slightly if it’s very runny before sealing to prevent leakage during cooking.
Seal seams firmly using a little water or extra dough, then coat the seam with butter and sugar to reinforce the closure.
Arrange bombs at least 2 inches apart in the air fryer or oven to allow even expansion and browning.
If browning unevenly in the oven, rotate the baking sheet halfway through baking for uniform color.
This nourishing cherry pie bombs recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes — assemble the bombs and freeze them unbaked on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
If using an air fryer, 330°F for 6–9 minutes typically yields golden bombs; ovens require 375°F for 12–15 minutes. Watch for golden color and bubbling filling.
This Cherry Pie Bombs recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Separate each biscuit into two layers so you have 16 rounds. Roll or press each one to about 4 inches in diameter on a lightly floured surface.
Place about 1 tablespoon of cherry pie filling in the center of each round. Pinch and seal the edges tightly, rolling gently into a smooth ball to enclose the filling.
Brush each ball with melted butter on all sides, then roll in the cinnamon-sugar mixture to coat evenly and help seal the seams.
Preheat air fryer to 330°F. Lightly oil the basket or racks and place bombs 2 inches apart in a single layer. Air fry for 6–7 minutes, wiggle gently to loosen, then air fry 1–2 additional minutes until golden.
Preheat oven to 375°F and line a baking sheet with parchment. Place bombs 2 inches apart and bake 12–15 minutes until golden brown and filling is hot and slightly bubbling.
Combine cherries and sugar in a saucepan over low-medium heat for 10–12 minutes. Mix cornstarch with warm water and stir into cherries; simmer 2–3 minutes until thickened. Cool to room temperature before filling.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@silksavor on social media!


Tender baked salmon crowned with a garlicky Parmesan herb crust, bright lemon, and buttery crunch. Simple to make, stunning to serve, and irresistibly flavorful.

Buttery graham crust, silky cheesecake, and cinnamon-kissed apples under a crunchy crumb, finished with glossy caramel. A fall crowd-pleaser you will crave.

Tender green beans in silky mushroom cream, crowned with crispy onions. A comforting holiday side made entirely from scratch that always disappears fast.

Leave a comment & rating below or tag @silksavor on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.

Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.