You’ve never had Cherry Pie Bombs this good! An incredible cherry filling, a light and flaky crust finished with drizzled vanilla icing make this easy cherry dessert a crowd-pleaser. You’ll seriously want to eat the whole batch!
Table of Contents
Cherry Pie Bombs
Anyone else a fan of cherries? There’s nothing better than when they’re baked into something sweet! These Cherry Pie Bombs are so much easier to make than a cherry pie but tastes just as delicious. The two main ingredients are Pillsbury Grands and Cherry Pie filling.
Warm, flaky crust filled with cherry pie filling and drizzled with sweet vanilla icing makes an incredible portable little fruit dessert!
Don’t forget to try our Pumpkin Pie Bombs!! They’re amazing too!
This little delicious Cherry Dessert recipe wows everyone who sees and tastes it!
Related: Cherry Oatmeal Streusel Bars
How to Make – Step By Step
The beauty of this recipe is that there’s nothing complicated about it! You need only a few simple ingredients, and the best part – no rolling pin required!
The recipe starts by filling the pre-made dough with a delicious fruit filling. Any cooking level can make this recipe.
Let’s get started.
Step 1 – Prep Dough
After spraying your muffin tin with non-stick spray, open your crescent rolls and pull them apart at the perforation. Then you cut the triangles in half width-wise, so you have an even amount of dough for each half as you can.
Step 2 – Place Dough in Pan
Next, you take one of the pieces and stretch/mold it into a small round to place in the bottom and up the sides of your pan, like a cup that becomes the bottom of your bomb.
Step 3 – Fill with Cherry Pie Filling
Then, take about a tablespoon of cherry pie filling and place it in the middle of the dough.
Take your other half of the dough and form it into a round and place it over the top of the filling. Gently press the edges together so that your filling doesn’t escape.
Do this for the remaining bombs.
Step 4 – Top with Egg & Bake
Now, take your egg wash and brush it over each bomb. Then place them in a 350 degrees F. oven for about 13-15 minutes.
You know they’re done when they have a nice golden brown exterior. Don’t worry if some of the filling escapes. They taste just as good!
Step 5 – Drizzle with Icing
To make the icing, place powdered sugar, milk, and vanilla in a small bowl and mix. If your icing is too runny, add more sugar until you reach desired consistency.
Drizzle over cherry pie bombs and watch them disappear!
Tips & Tricks
- This recipe uses Pillsbury Grands size crescent rolls, and they seem to be a perfect size.
- If you’re as big a fan of cherries as we are, you may be tempted to overfill the dough. We don’t recommend it as it tends to spill over the edge, and your bombs don’t seal as well.
- If you want to use the whole can of cherry pie filling, double the batch.
Can you Freeze These?
If you’re wondering, Cherry Pie Bombs are freezable. So, you can make a batch and freeze them to serve later, or grab one and defrost for a single serving!
The best method is flash freezing, which means freezing individual Cherry Pie Bombs spread out on a baking sheet or tray, then packing the frozen bombs in an airtight container or freezer bag or wrapping with foil or plastic wrap for longer storage.
Follow our guidelines to Prevent Freezer Burn, and you’ll be good to go!
More Fruity Dessert Recipes
Muffin Tin – makes the perfect baking well for placing your Cherry Pie Bombs or any other sweet or savory recipe.
Cutting Board – a good quality cutting board makes it easy to slice dough, fruit, or other food.
Silicone Basting Brush – makes brushing on sweet icings or savory sauces a breeze!
Don’t forget to Try Our Pumpkin Pie Bombs!
We Love to Hear From You!
If you try this Cherry Pie Dessert or any other recipe on Suburban Simplicity, don’t forget to rate the recipe and let us know how it went in the comments below; we love hearing from you! Better yet, use the hashtag #suburbansimplicity if you make the recipe.
Cherry Pie Bombs Recipe
- muffin pan
- Spatula or cooking spoon
- silicone brush
- small bowl
- Non-stick cooking spray
- 1 can Pillsbury Grands Refrigerated Crescent Rolls
- 1/2 cup canned cherry pie filling
- 1 egg
- 1/2 cup powdered sugar
- 1 teaspoon milk
- 1/4 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Coat 8 cavities of a muffin tin with non-stick cooking spray.
- Open a can of crescent rolls and separate each roll at the dotted line. Cut each triangle in half width-wise. Mold a circular piece of dough from the half and place it in the bottom of the muffin tin and up the sides to form a cup.
- Place 1 tablespoon of cherry pie filling on top of the dough. Place the other half of the cut dough on top and carefully press to seal with fingers. Repeat for other remaining muffin tin cavities.
- Beat egg in a small bowl and brush the tops of each bomb with egg wash. Bake for 13-15 minutes until golden brown. Let cool for 5 minutes and then carefully remove from muffin tin and place on a rack to fully cool.
- To make icing, place powdered sugar, milk and vanilla in a small bowl and mix to combine. If your icing is too runny, add more sugar until you reach desired consistency. Drizzle over cherry pie bombs and serve.