Shape the crumble by mixing the ingredients in a large bowl. Knead everything using your hands to obtain a lumpy mixture. Line a baking dish with baking paper and spread this mixture on it. Bake for a quarter of an hour to harden.

In the meantime, make the caramel by pouring the water and sugar into a saucepan. Caramelize, stirring continuously. Off the heat, add the butter, mixing everything together. Also add the cream and mix again. Return to the heat and continue to cook, still stirring. The sugar must be completely dissolved and the caramel smooth. At this point, transfer the mixture to a bowl to cool.

Whip the cream with the icing sugar until stiff and put it in a piping bag. Peel, core and cut the apples into small cubes. Cook them gently with the butter, sugar and cinnamon.

Finally, compose the verrines starting with whipped cream, caramel, crumble and apples. Continue like this until you fill the containers and finish with caramel. Refrigerate for a few hours. The apple crumble with caramel and whipped cream is ready to enjoy.