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The ultimate dessert mashup! Churro Apple Pie Bowls take everything you love about churros and apple pie and bring them together in one irresistible treat. Imagine warm, cinnamon-sugar churro bowls filled with gooey apple pie filling and drizzled with homemade caramel sauce. It’s like apple filled churros, only better.
These Churro Apple Pie Bowls are the perfect way to enjoy your favorite classic in a fun, crispy twist. The churro “crust” gives you that golden crunch, while the spiced apples bring all the cozy flavors of fall. One bite and you’ll understand why this churro bowl version might just replace traditional apple pie forever.
What Makes This Recipe Work
What makes this Churro Apple Pie so special is the combination of two beloved desserts in one bite. The churro bowl acts as a warm, cinnamon-sugar crust that’s perfectly crisp on the outside yet soft inside, holding a luscious apple pie filling that tastes just like the classic version you know and love. Every spoonful feels indulgent but still homey.
It’s the perfect recipe when you want to impress without extra effort. These apple filled churros come together easily and look incredible on any dessert table. Whether you serve them at a cozy fall gathering or just want a sweet weekend project, this churro apple pie guarantees smiles all around.
What Goes Into Churro Apple Pie
This Churro Apple Pie combines crispy churro bowls, sweet apple filling, and a rich caramel sauce. Make them all from scratch or use store-bought options for convenience.
- Apples: Use firm varieties like Granny Smith or red apples for the perfect balance of sweetness and tartness.
- Brown Sugar: Adds a deep caramel flavor that complements both the filling and the sauce.
- Ground Cinnamon: Brings that warm, comforting apple pie spice to every bite.
- Butter: Creates a smooth, glossy caramel sauce with rich, buttery flavor.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Churro Apple Pie
- Prepare the Muffin Tin: Preheat your oven to 225°C (440°F). Turn a standard or mini muffin tin upside down so the cups face up, then grease the cups and surrounding area generously with butter so the churro bowls release easily once baked.
- Make the Churro Dough: In a medium saucepan, melt the butter and add water, sugar, vanilla, cinnamon, and salt. Bring to a gentle simmer for about 5 minutes while stirring occasionally, then add the flour and mix until a smooth dough ball forms.
- Add the Eggs: Remove the dough from heat and let it cool for about 5 minutes until warm to the touch. Beat in one egg at a time, mixing quickly until fully incorporated before adding the next, until a smooth and slightly sticky dough forms.
- Pipe the Bowls: Spoon the dough into a strong pastry bag fitted with a large star tip, such as a Wilton 1M. Pipe the dough around every second cup on the muffin tin, spiraling from bottom to top to form bowls, and lightly press layers together to seal any gaps.
- Bake Until Golden: Lightly spray the piped bowls with cooking oil for a crisp texture. Bake standard bowls for 35–40 minutes or mini bowls for about 35 minutes, until golden brown and firm to the touch, then allow them to cool slightly before removing.
- Coat with Cinnamon Sugar: Fill a shallow bowl with cinnamon sugar and coat each churro bowl evenly while still warm. If needed, mist lightly with oil to help the sugar stick, then set them aside on a wire rack while preparing the apple pie filling.
- Cook the Apple Pie Filling: Combine diced apples with lemon juice in a saucepan and set aside. In another pan, whisk cornstarch and water until smooth, then add brown sugar, cinnamon, and nutmeg; bring to a boil, add apples, cover, and simmer 8–10 minutes until tender but not mushy.
- Make the Caramel and Assemble: In a saucepan, combine brown sugar and heavy cream over medium-low heat, stirring until the sugar melts. Add butter and simmer for about 8 minutes until the sauce thickens slightly, then fill each churro bowl with apple filling, drizzle with caramel, and top with ice cream.
For a cozy menu that balances sweetness, serve these Churro Apple Pie Bowls after a bright, savory main. Citrus and herbs cut through the caramel and cinnamon so each bite still feels fresh and exciting at the end of the meal.
Try pairing them with One Pan Lemon Garlic Butter Chicken Asparagus for something light, or go richer with Honey Garlic Salmon for a comforting dinner. To finish, pour a cup of Hot Chocolate and let the cinnamon-sugar aroma linger long after dessert.
Tips For Making Churro Apple Pie Bowls
- Use sturdy apples. I love using Granny Smiths because they stay firm after cooking, but mixing one tart and one sweet variety makes the flavor pop even more.
- Let the dough cool first. If it’s too hot, the eggs might scramble, trust me, I’ve done it before and it’s not pretty.
- Seal the layers well. When piping, gently press the dough together so the bowls don’t crack or leak while baking.
- Watch the color. Golden brown means crispy and perfect; any lighter and they’ll turn soft once cooled.
Recipe FAQ’s
Absolutely. Store-bought apple pie filling works great when you’re short on time. Just warm it slightly before spooning it into the churro bowls so it blends nicely with the caramel sauce.
They might not have baked long enough or had enough oil spray for crisping. Make sure they’re golden brown before taking them out of the oven, and don’t skip the light oil mist before baking.
You can, but baking keeps things easier and less messy. If you do fry them, make sure to use a deep, wide pot and fry one at a time to hold their shape.
Video
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Churro Apple Pie Bowls + Caramel Sauce
Ingredients
- 6 Churro Bowls using this recipe
Apple Pie Filling: (or use store bought)
- 5 apples large, red or granny smith – your choice, diced into 1/2-inch pieces
- 2 tablespoons lemon juice fresh squeezed
- 1 1/4 cup water
- 3 tablespoons cornstarch
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 pinch nutmeg
Easy Caramel Sauce: (or use store bought)
- 1 cup brown sugar
- 1/4 cup butter
- 1/2 cup thickened cream or heavy cream
Instructions
- While Churros are baking, prepare apple pie filing: combine apples into a medium-sized saucepan with the lemon juice. Mix well and set aside.
- Whisk the cornstarch and water together until lump free. Pour the mixture into a medium-sized heavy based saucepan over medium heat. Quickly add in the brown sugar, cinnamon and nutmeg, and whisk again to combine. Bring to a boil while whisking continuously, until mixture begins to thicken. Add in the diced apple, give them a quick stir through the mixture; reduce heat down to low and cover pan with a lid. Allow to cook, covered, for about 8-10 minutes, while stirring occasionally, until soft. Apples should be soft but not mushy.
- Take off the heat completely while covered with the lid, and allow to cool down to room temperature.
- Fill each Churro Cup / Bowl with the apple pie filling; top with ice cream (optional), and drizzle with caramel sauce.
Easy Caramel Sauce
- Combine brown sugar and heavy cream into a small-medium sized saucepan over medium-low heat. Stir with a wooden spoon until the sugar is just beginning to melt through the cream. Add the butter; allow it to melt completely and bring to a rolling boil. Reduce heat to low and continue to cook until the sauce thickens, (about 8 minutes). Remove from heat; allow to cool slightly (t will continue to thicken while cooling down), and drizzle over Apple Pie Churros.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Katrina can I make the churro balls and the apple pie earlier in the day to serve for dinner and I just reheat the apple pie separately in microwave and the churro balls how should I store them to make sure it’s fresh if I make it earlier in the day or the day before? Thanks so much
Hi Mimi, Yes, you can absolutely prepare these earlier! Here is the best way to do it to keep everything tasting fresh for dinner. For the Churro Bowls – If serving earlier in the day, Let them cool completely, then store them in an airtight container at room temperature. If they lose their crispiness, just pop them back in the oven for a few minutes before serving to crisp them up again. If making earlier you can freeze them and take them out once you are ready to serve just reheat them in the oven straight from frozen until they are warm and crispy. The pie filling can be made ahead, just store it in the fridge in a sealed container. You can microwave it when ready to assemble. Just remember not to fill the bowls until you are ready to serve or they will get soggy. Enjoy Xx
Loved these! So easy to make and the apple filling + caramel sauce were to die for. Family loved them and want me to make it again!
3 words! To die for …oh my they’re so delicious..
hi karina,
Can i do the churro bowls in advance?
Thanks
Hi Anna! Yes you can! Freeze them once they are done if you’re not preparing them straight away!
Hi Karina!
These look amazing! I would love to serve them to my family this Thanksgiving . Can you tell me if they can be prepared in advance?
Thank you!
This looks amazing! I definitely want to try this!
Thanks Samantha! I hope you do!
Hi Karina. I left a comment last week but I think something is wrong with my url link and all. And so I’m writing this again. I just wanted to say that I recently found you on Instagram and I love your work. Your pictures are absolutely beautiful and your recipes are so creative. Your story is beyond inspirational.. you are so strong. I look forward to following your blog and more creative recipes! <3
Thank you so much Nisha!
It needs to be said. You’re a genius. I’m pulling these out of the oven and they worked! My house smells like fall. The apple pie filling is to die for too. Got my churro fix and my pie fix all in one. And they’re so crispy! But I have to say, I made these bowls the first you you posted them and they stuck to the pan which I thought was from the type of spray I used. Using butter to grease them is so much better! Thanks for the tip Karina! Can’t wait for the video! Now to try not to eat them all.
You made these already?! Ohmygod Bianca I’m so happy to hear that, and I’m so glad you tried the butter with the pans. I know it’s much easier getting them out. Ah you just made my day! I’m making them again today just because the kids ate them all ?? And because of your comment! Haha. Enjoy your weekend!
HOLY COW! churro bowls with apple pie filling? Best. Recipe . Ever! This is soooo genius and dreamy girl!
Aw Bethany thank you!! And so addictive!