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.