apple pie shooters
These mini apple pie shooters are sweet and crunchy and have just the right amount of dessert you're craving after an epic dinner party!
Servings 10 to 12 jars (depending on size)
Ingredients
crisp layer
- 1 ½ C rolled oats (not quick cooking)
- 1 teaspoon Club House Organic Cinnamon
- ¼ C brown sugar (or coconut sugar)
- ¼ C chopped pecans
- ½ teaspoon sea salt
- ¼ C coconut oil (solid at room temperature)
apple layer
- 4 apples, peeled and cubed
- 2 teaspoon lemon juice
- ⅓ C brown sugar
- 2 tablespoon all-purpose flour
- 1 teaspoon Club House Organic cinnamon
whipped topping
- 2 cans Thai Kitchen Organic full-fat Coconut Milk, refrigerated overnight
- 3 tablespoon maple syrup
- ½ teaspoon Club House Organic cinnamon
Instructions
- Preheat oven to 375°F.
- In a bowl, combine the crisp layer ingredients. Using your hands pinch together the mixture with the coconut oil until everything is well combined.
- In another bowl combine the apple layer ingredients until the apples are well coated.
- Lay out the apples and the crisp on a large baking sheet lined with parchment paper or use 2 separate baking sheets for each.
- Bake for 25 minutes, tossing once or twice in between.
- Meanwhile, prepare the topping by scooping out the thick cream from the top of the cans and adding it to a blender along with the maple syrup and cinnamon. Blend until very smooth and fluffy. This whipped topping works best making it right before serving. If you refrigerate it for too long, it will become quite solid liked whipped butter.
- Once the apples and crisp are done baking, assemble your apple pie shooters by adding an apple layer to the bottom of all your small jars or shot glasses, then add the crisp layer.
- Pipe the whipped topping on top of the apple pie shooters by adding it to a piping bag with a wide tip or use a zipper bag, seal it with no air in it and then snip a small corner of the bag. Sprinkle with a little bit more of the crisp layer on top and serve immediately.
