Apple-Pie-Shooters
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Apple Pie Shooters

What's better than apple pie? Adorable individual apple pie shooters! A layer of warm apples, a layer of crumble topping and a layer of luscious coconut whipped cream create a masterful dessert your guests will love. Oh, and they're vegan as well!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Makes: 10 servings
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All You Need

  • Crisp Layer:
  • 1 1/2 cups (375 mL) rolled oats
  • 1 tsp (5 mL) Club House Organic Ground Cinnamon
  • 1/4 cup (50 mL) chopped pecans
  • 1/2 tsp (2 mL) Club House Sea Salt Grinder
  • 1/4 cup (50 mg) coconut oil
  • Apple Layer:
  • 4 apples, peeled and cubed
  • 2 tsp (10 mL) lemon juice
  • 1/3 cup (75 mL) packed brown sugar or coconut sugar
  • 2 tbsp (30 mL) all-purpose flour
  • 1 tsp (5 mL) Club House Organic Ground Cinnamon
  • Whipped Topping:
  • 2 cans (400 mL each) Thai Kitchen Coconut Milk, refrigerated overnight, not shaken
  • 3 tbsp (45 mL) maple syrup
  • 1/2 tsp (2 mL) Club House Organic Ground Cinnamon
  • 1/4 cup (50 mL) packed brown sugar or coconut sugar

Instructions

  1. Preheat oven to 375°F (190°C).

  2. Combine crisp layer ingredients. Use hands to pinch together coconut oil with other ingredients until everything is well combined.

  3. In a separate bowl, combine apple layer ingredients and mix until apples are well coated.

  4. Place crisp layer and apple layer on separate parchment lined baking sheets and bake 20 minutes, stirring after 10 minutes.

  5. To prepare whipped topping, scoop thick cream from top of can into bowl. Add syrup and cinnamon. Beat until smooth and fluffy. Transfer to piping bag with large tip, or plastic bag with a hole cut in one corner.

  6. To assemble shooters, divide apple layer between 10 small jars or glasses. Top with crisp layer and pipe whipped topping on top.

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