1cupfinely ground Voortman Bakery Snickerdoodle Cookies - approx. 6 cookies
3tablespoonsbuttermelted
Apple Pie Filing Ingredients
5medium apples
3tablespoonswater
2tablespoonsbutter
1tablespooncinnamon
1/3cupsugar
1tablespoonwater + 1 teaspoon cornstarch
Cinnamon Whipped Topping Ingredients
3/4cupheavy cream
1/4cupconfectioners’ sugar
1/2teaspooncinnamon
1/2teaspoonvanilla extract
Instructions
Preheat oven to 375 degrees
Line a cupcake/muffin tin with cupcake liners
Snickerdoodle Crust Instructions
Mix cookie crumbs and butter
Press equal amounts of cookie mixture into cupcake liners and bake at 375 degrees 7 minutes
Let cool
While the crust is cooking, prep the apple pie filling.
Apple Pie Filling Instructions
Peel, core and slice apples. Once the apples are sliced, cut the slices in half.
Melt butter and cinnamon over medium heat.
Add in apples, sugar and the 3 tablespoons water.
Cover and cook stirring occasionally for 4-6 minutes.
In a small dish combine cornstarch and water.
Add the cornstarch mixture to the pan while stirring and continue to cook until apples are soft and filling is thickened.
Let cool.
Whipped Topping Instructions
Beat cream, confectioners’ sugar, cinnamon and vanilla in medium bowl on high speed until stiff peaks form.
Assemble your mini apple by topping your snickerdoodle crusts with the apple pie filling and a dollop of the cinnamon whipped topping.
Share with friends and family and be sure to attach the Thanksgiving Gift Tag Printable!
Enjoy!
Notes
If you would like your apple pie filling thicker, combine 1 tablespoon cornstarch with 1 tablespoon water. Add a small amount at a time while the mixture is boiling until you reach your desired consistency.