Preheat the oven to 375 °F (190 °C). Line a muffin pan with 12 muffin liners. Silicone or parchment paper liners are best. I tried these with some different paper liners as well and they stuck to one brand. This recipe makes 15 pies so you'll have to do another batch with just 3 in it.

In a medium mixing bowl, stir together the oat flour, oats, cinnamon, sugar and salt. Stir in the melted coconut oil until well combined.

Pat about 3 tablespoons (40 grams) of the crust mixture up the sides and on the bottom of each muffin liner. It'll be crumbly and annoying and it doesn't need to look perfect. I used the bottom of a spoon to press in the mixture.

Bake for 8-10 minutes or just until they start browning. They'll look greasy and wet and the crusts will have fallen a bit. They'll look pretty bad. Use the spoon to push the crusts back into shape. They'll reabsorb the oil while cooling and look better. While they're baking, start the filling.

In a medium mixing bowl, stir together all the filling ingredients. Spoon 2 tablespoons of the mixture over each pre-baked crust.

Bake for another 16 minutes or until the apples look soft. There will just be a little bubbling around the edges but not much.

Remove from the oven and let cool for about 10-15 minutes or until cool enough to handle. Use a knife to carefully remove the pies from the molds (but keep them in their liners until time to serve).

Place on a cooling rack to cool completely.

Add all the ingredients, except for the vanilla, to a saucepan or small pot. Put in a candy thermometer if you have one.

Bring to a boil, over medium heat, stirring frequently. Once it's come to a full boil, continue boiling for 8 - 8 1/2 minutes. Adjust the heat if you need to so that the mixture doesn't burn. I kept mine at 5 out of 9 and never had an issue with that.

Once the pies and caramel are cool, spread 1 1/2 teaspoons of caramel over each pie. Place in the fridge to harden (will take 1-3 hours) and then keep refrigerated for up to 2 days.

They freeze great. I recommend that if you want to make them more than 2 days in advance. They don't need long to defrost. Maybe 30 minutes at room temperature.