FOR APPLE FILLING: Peel and slice your apples and/or pears. Heat coconut oil on a skillet over medium heat and add sliced fruit and cinnamon. Stir occasionally until the fruit is soft (about 5-10 minutes).
FOR COCONUT SALTED CARAMEL: Heat maple syrup over medium low heat for about 5 minutes, stirring constantly. This should be bubbling, but make sure to stir it and not overheat to prevent it from burning. Remove from heat and slowly add remaining ingredients. Stir to combine. Don’t worry if the mixture solidifies a bit, these will release during the next round of heating. Add pan back to heat for about 10 minutes, stirring constantly. The mixture should thicken, but won’t solidify. Set aside in a jar to cool.
FOR COCONUT CRUMBLE: Preheat oven to 300 degrees. Line a cookie sheet with parchment paper. Combine all ingredients in a bowl until the coconut looks well covered. Spread evenly across cookie sheet, and bake until the flakes start turning brown. The coconut will crisp as it cooks, so be patient!
FOR ASSEMBLY: Drizzle Coconut Salted Caramel around the top of six small lidded jars. Allow Caramel to drizzle down the sides of each jar. Alternate layering Coconut Crumble and Apple Filling in the jars, leaving about 1” at the top. Top each parfait with a small scoop of Coconut Milk Whipped Cream or Roasted Banana Ice Cream (recipe HERE), and sprinkle with ground cinnamon.