Print Recipe

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!

Course Dessert
Cuisine American
Keyword apple crumble, apple pie, apples, vegan dessert
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 10 to 12 jars (depending on size)
Author Lauren Toyota

Ingredients

crisp layer

  • 1 1/2 C rolled oats (not quick cooking)
  • 1 tsp Club House Organic Cinnamon
  • 1/4 C brown sugar (or coconut sugar)
  • 1/4 C chopped pecans
  • 1/2 tsp sea salt
  • 1/4 C coconut oil (solid at room temperature)

apple layer

  • 4 apples, peeled and cubed
  • 2 tsp lemon juice
  • 1/3 C brown sugar
  • 2 tbsp all-purpose flour
  • 1 tsp Club House Organic cinnamon

whipped topping

  • 2 cans Thai Kitchen Organic full-fat Coconut Milk, refrigerated overnight
  • 3 tbsp maple syrup
  • 1/2 tsp Club House Organic cinnamon

Instructions

  1. Preheat oven to 375°F.

  2. In a bowl, combine the crisp layer ingredients. Using your hands pinch together the mixture with the coconut oil until everything is well combined.

  3. In another bowl combine the apple layer ingredients until the apples are well coated.
  4. Lay out the apples and the crisp on a large baking sheet lined with parchment paper or use 2 separate baking sheets for each.
  5. Bake for 25 minutes, tossing once or twice in between.

  6. 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.

  7. 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.

  8. 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.