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!
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.
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.