Churro Apple Pie

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 good 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. Those same warm, cinnamon-spiced apples are just as irresistible in a French toast bake inspired by apple pie or a batch of warm caramel apple pancakes when breakfast calls for something extra cozy. 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 good recipe when you want to impress without extra effort. These apple filled churros come together easily and look good 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 good 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.

On the stove

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

Kitchen tip

• Use sturdy apples. We 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 us, we'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 good; 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

What you need

• 6 Churro Bowls using this recipe
• 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
• 1 cup brown sugar
• 1/4 cup butter
• 1/2 cup thickened cream or heavy cream

Method

1. Make
2. While Churros are baking, prepare apple pie filing: combine apples into a medium-sized saucepan with the lemon juice. Mix well and set aside.
3. 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.
4. Take off the heat completely while covered with the lid, and allow to cool down to room temperature.
5. Fill each Churro Cup / Bowl with the apple pie filling; top with ice cream (optional), and drizzle with caramel sauce.
6. 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.