This recipe for Cherry Pie Bombs is my go-to sweet handheld for spring and summer gatherings. I first discovered the concept when I wanted a portable, nostalgic dessert that combined the gooey warmth of cherry pie with something quick to make. These little pockets of cherry filling wrapped in biscuit dough are exactly that: warm, slightly tart fruit encased in soft, pillowy dough with a crisp, cinnamon-sugar exterior. They bake and air fry beautifully, making them ideal whether you want a fast party tray or a leisurely weekend treat.

I remember the first time I brought these to a backyard party; neighbors asked for the recipe before the platter was empty. The texture contrast — the yielding interior cherry jam and the crunchy-sweet coating — is the star. Using canned biscuits keeps the prep time short, while the homemade cherry filling option adds control over sweetness and texture. Serve them warm so the filling is fluid and glossy; they’re best enjoyed fresh from the fryer or oven when the aroma of butter and cinnamon fills the kitchen.

Ingredients

• Grand biscuits (1 can, 8-count): I use a standard 8-count can of refrigerated biscuits (not flaky layers or crescent dough). Each biscuit yields two rounds once separated into layers; look for the classic baking biscuit brand in the refrigerated aisle.
• Cherry pie filling (1 cup): One cup of canned cherry pie filling is convenient and perfectly sweet. For more control, make the homemade filling below using fresh or frozen cherries and cornstarch to thicken.
• Unsalted butter (1/2 cup / 1 stick), melted: Melted butter gives the outside a rich, golden finish and helps the cinnamon-sugar stick. Use unsalted to control sodium.
• Cinnamon-sugar blend (1/2 cup): Mix 1/2 cup granulated sugar with 1 to 2 teaspoons ground cinnamon, depending on preference. This creates a classic crunchy coating that contrasts the soft interior.
• Optional flavors: A teaspoon of lemon juice in the filling brightens sweet cherries; a pinch of vanilla in the butter adds depth. For best results, chill the filling slightly so it’s thick enough to spoon but still malleable.

Instructions

Separate and roll the dough:Open the biscuit can and separate the biscuits into two thin layers on a clean surface so you have 16 circles. Using your hands or a rolling pin, gently press each layer into a roughly 4-inch diameter circle — aim for even thickness so they cook uniformly. If the dough is cold and resistant, let it rest at room temperature for 5 minutes to relax the gluten.Fill and seal:Place about 1 tablespoon of cherry pie filling in the center of each circle. Pull the dough edges up and pinch firmly to seal the filling inside, making sure there are no gaps. Roll each sealed pocket between your palms into a smooth ball; a tight seal prevents leaking when cooking.Brush and coat:Brush each ball liberally with the melted unsalted butter so the entire surface is coated. Roll immediately in the cinnamon-sugar blend until evenly covered. The butter helps the sugar adhere and creates a caramelized crust during cooking.Air fryer method:Preheat the air fryer to 330°F. Lightly spray the basket or racks to prevent sticking. Arrange the bombs in a single layer, spacing about 2 inches apart to allow expansion. Air-fry for about 6 to 7 minutes, then gently wiggle each to check for browning and to loosen. Continue for another 1 to 2 minutes until crispy brown and cooked through. Serve warm — the filling will be hot and gooey.Oven method:Preheat the oven to 375°F and line a baking sheet with parchment paper. Place the bombs about 2 inches apart on the sheet. Bake for 12 to 15 minutes, rotating halfway if your oven runs hot, until golden brown and the exterior is crisp. Allow to cool briefly so the filling sets enough to hold its shape, then serve.Homemade cherry filling (if making):Combine 1/2 cup granulated sugar and 2 cups pitted cherries (fresh or thawed frozen) in a small saucepan with 1 tablespoon lemon juice and a pinch of cinnamon if desired. Heat on medium-low until cherries soften and release juices, about 10 to 12 minutes. Mix 3 tablespoons cornstarch with 4 tablespoons warm water to make a slurry, stir into cherries, and simmer 2 to 3 minutes until thickened. Cool to room temperature before spooning into dough circles.

Storage Tips

Store cooled bombs in an airtight container in the refrigerator for up to 3 days. To preserve the crisp exterior, place a sheet of parchment between layers so sugar coating doesn't stick. For longer storage, freeze unbaked bombs on a tray until firm, then transfer to a freezer bag for up to 3 months. Reheat frozen or refrigerated bombs in an air fryer at 300°F for 3 to 5 minutes to restore crispness; avoid microwaving, which will make the outer coating soggy and overly soft.

Ingredient Substitutions

If you want a slightly healthier swap, use whole-wheat biscuit dough but expect a denser texture and nuttier flavor. For dairy-free bombs, replace butter with coconut oil or a vegan butter alternative; the coconut oil will add a faint coconut note. Swap cherry pie filling for other fruit fillings like blueberry, apple, or peach — just adjust cornstarch to match fruit juiciness. If you prefer less sugar, cut the coating sugar by one-third and add a light dusting of powdered sugar after baking for a more delicate sweetness.

Serving Suggestions

Serve warm on a platter with small ramekins of vanilla ice cream or whipped cream for dipping. Garnish with fresh mint or a light drizzle of warmed jam for color and shine. These are fantastic at brunch alongside coffee, or as a handheld dessert at BBQs. For a party-ready display, arrange bombs on a tiered stand and provide small tongs to keep them tidy.

Cultural Background

Handheld fruit-filled dough has long been part of American picnic culture — think turnovers and fried pies sold at fairs. These mini bombs are a modern, snackable take on that tradition, inspired by the convenience of canned biscuits and the homey nostalgia of cherry pie. Variations of filled dough can be found globally, from Eastern European kolaches to Latin American empanadas, each reflecting local fruit and spice preferences.

Seasonal Adaptations

In summer, use fresh sweet cherries and a splash of lemon to brighten the filling. In fall, swap cherries for spiced apple filling and add pumpkin pie spice to the coating. For winter celebrations, try a cranberry-orange filling with a pinch of allspice. The exterior coating can be customized too: swap cinnamon sugar for crushed graham cracker crumbs or finely chopped nuts for extra texture.

Meal Prep Tips

Prepare the cherry filling a day ahead and refrigerate; it will thicken and be easier to spoon. Seal and freeze unbaked bombs for quick future desserts — bake or air-fry straight from frozen with a slightly longer cook time. Pack cooled bombs in individual portions for lunches or picnics using parchment-wrapped stacks to avoid sticking. Label frozen batches with dates and filling type for easy rotation.

These mini cherry delights are designed to be shared, customized, and enjoyed hot out of the fryer or oven. Make them your own by experimenting with fillings and coatings, and don’t be afraid to double the batch when you know guests are coming — they disappear fast.