• 2 tsp gelatin  
• 1 cup (250 ml)  water
• 3/4 cup (180 ml)  maple syrup
• 1/2 cup (125 ml)  maple syrup
• 2  apples peeled and cut in dices
• 1/2 cup (80 g)  flour
• 3 tbsp  maple syrup
• 1/2 tsp  salt
• 1/4 cup (50 g)  unsalted butter  
• 1 cup (250 ml)  creamy yogurt nature  
• 1 tbsp  maple syrup

In a pan, boil the rest of the ingredients. Add gelatin and mix well until dissolved. Seperate in 6 glass cups. Refrigerate for 4 hours.

2. For the maple apples: In a large pan, boil the maple syrup and the apples. Cook until tender apples and syrupous juice. Refrigerate 2 hours.

3. For the crunchy:  preheat the oven at 350°F (180°C). Cover bottom of cooking sheet with sulfurised paper.

Mix well the dry ingredients. Add butter until granulated texture. Equally distribute in the pan. Cook for 10 minutes. Stir and cook another 7 minutes or until golden crisp. Cool down.

4. For the yogurt:  Blend creamy yogurt with maple syrup. 

5. Divide the yogurt on the maple jelly. Cover with the maple apples and top with crunchy.