Ingredients:

  • 2 cups (300g) Granny Smith apples, peeled and finely diced
  • 2 tbsp (25g) unsalted butter
  • 1/4 cup (50g) light brown sugar, packed
  • 1 tsp (2.5g) ground cinnamon
  • 1 tsp (5g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 can (8 oz / 225g) refrigerated crescent roll dough
  • 3 tbsp (42g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (2.5g) ground cinnamon
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Sauté the diced apples in 2 tbsp butter over medium heat until they soften. Stir in the brown sugar, cinnamon, lemon juice, and cornstarch. Simmer for 3-5 minutes until the mixture becomes jammy. Remove from heat and let cool slightly.
  2. Unroll the crescent rolls and cut each triangle into smaller squares or circles. Spoon approximately 1 tablespoon of filling into the center of each piece.
  3. Fold the edges upward and pinch them tightly together at the top, twisting slightly to seal. Place them seam-side down on parchment paper.
  4. Preheat the air fryer to 375°F (190°C). Arrange the bombs in a single layer and air fry for 8-10 minutes until the crust is a deep golden brown.
  5. While hot, dip each bomb into the melted butter and vanilla mixture, then roll them in the cinnamon-sugar blend until fully coated.