Whisk the almond milk, Greek yogurt, maple syrup, vanilla extract, cinnamon, and salt in a bowl until smooth.

Stir in the chia seeds, let the mixture rest for 10 minutes, and stir again to prevent clumps.

Cover and refrigerate the chia pudding for at least 4 hours or overnight until thick and creamy.

Dice the apples into small cubes, leaving the skin on if desired.

Melt the butter in a skillet over medium heat. Add the apples, maple syrup, cinnamon, and water.

Cook the apples for 8–10 minutes, stirring occasionally, until tender and lightly caramelized.

Combine the rolled oats, chopped pecans or walnuts, butter, brown sugar, and cinnamon in a small skillet.

Cook the crumble over medium-low heat for 5–7 minutes, stirring frequently, until golden and fragrant.

Remove the crumble from the skillet and let it cool completely to develop a crunchy texture.

Stir the chilled chia pudding and divide it between two serving bowls or jars.

Spoon the cinnamon apples over the pudding and add the cooled crumble topping.

Serve immediately or refrigerate the pudding and toppings separately for convenient meal prep.