For the maple jelly, sprinkle the gelatin over 1/4 cup of water in a bowl and let soften for 5 minutes. Set aside.
In a saucepan, bring the remaining ingredients to a boil. Add the gelatin and stir until dissolved. Divide the mixture among 6 attractive glasses or small jam jars. Refrigerate for about 4 hours.
For the maple-glazed apples, bring the maple syrup and apples to a boil in a large skillet. Simmer, stirring frequently, until the apples are tender and the juice syrupy. Let cool partially. Refrigerate until chilled, about 2 hours. Drain the apples.
For the crisp, preheat the oven to 350°F with the rack in the middle position. Line a cookie sheet with parchment paper.
In a food processor, combine the dry ingredients. Add the butter and pulse a few times until the mixture resembles coarse sand.
Spread on the cookie sheet. Bake for about 10 minutes. Stir and continue baking until golden brown, about 7 more minutes. Let cool completely.
For the whipped cream, whip the cream with the maple syrup in a bowl until soft peaks form. Add the sour cream and whip until combined.
Spoon the whipped cream over the maple jelly. Spoon the apples over the cream. Top with crumble.