For the apples
Peel and core the apples.
Cut each one into eight pieces, place in a saucepan with the water.
When it comes to the boil, lower the heat to the minimum and cover.
Leave to simmer for 15 minutes, stirring from time to time so that the apples do not burn.
Remove the apples from the pan, drain if necessary, and mix with the sugar. Set aside.
For the Quely María biscuit crumble topping
Mix the Quely María biscuit crumbs, the brown sugar and the cinnamon together in a bowl.
Rub in the butter until the mixture resembles large bread crumbs.
Spread it out on a baking tray and put in the oven for 25 to 30 minutes at 180º C.
Remove from the oven when it is a golden colour and crisp, and set aside.
Assembly of the dessert
Place pieces of apple in a dessert glass with a layer of the Quely María biscuit crumble over them.
Put a ball of coconut ice cream on top and decorate with a few sprigs of spearmint.