Start with the crumble. Gently melt butter and let cool. Mix spelt flour, muscovado sugar and coconut flour in a bowl. Add puffed rice and then butter drop by drop. Knead with the fingers to get a sandy mixture and mix in maple syrup. Distribute on a baking tray covered with baking paper. Smooth and bake in the oven at 180°C (top/bottom heat) until golden brown. Remove from the oven, allow to cool, break into small pieces and add chocolate slivers if you like. Store in a glass jar for later.

Then prepare the caramelized apples. Put water and sugar in a small saucepan with high sides. Wash apples, cut into halves, remove the core (and the peel if you want) and boil in sugared water. Turn now and then until the sugar starts to caramelize. Remove from the heat when the apples are soft and caramelized before the caramel hardens and put aside.

Pour milk into a casserole and bring to the boil. Add rice, sugar, vanilla and a pinch of salt. Cook over low heat for about 20-25 minutes, stirring constantly until the rice is perfectly cooked and creamy.

Distribute the rice pudding on 4 small bowls and garnish each bowl with half a caramelized apple and a lot of crumble. Sweeten with maple syrup and serve.