
Crumble:
To make the crumble heat the butter in a small pan and add the brown sugar, coconut and rolled oats. Stir fry for a few minutes until golden brown. Keep it warm while you make the risotto.
In a large frying pan, melt two tablespoons of butter, the sugar and maple syrup, and cook over a low heat until the mixture is syrupy. Add the sliced apple and the nutmeg to the pan and toss in the sweet syrup mixture. Simmer the apple slices gently until they are caramelised, which will take about 10 minutes. Remove the apple slices from the pan and set them to one side. Wipe out the pan with some paper towel.
Mix the apple juice and water together in a saucepan and heat to simmering.
In the frypan that we have already used, melt the remaining tablespoon of butter and add the Arborio rice. Stir well, add the wine and then continue to stir until the wine has been absorbed.
Add the water and juice mixture to the rice, a cup at a time, allowing the liquid to be absorbed before adding more liquid. When you have added a couple of cups of the liquid, return the caramelised apples back to the rice mixture, and stir well to combine. Continue to add the water and juice liquid a cup at a time, until the rice is creamy and tender. Then stir in the tablespoon of long-life cream and remove the risotto from the heat.
To serve, spoon a generous amount of the apple risotto onto individual serving plates and sprinkle the golden crumble topping over the top.