-
1
To make the filling: Put the butter in a 10- to 11-inch (25 to 28cm) skillet with 2-inch (5cm) high sides and set over medium-high heat.
-
2
When the butter is melted, add the apples, cranberries, brown sugar, flour, cinnamon, nutmeg, vanilla, and salt.
-
3
Toss until well blended.
-
4
Continue cooking over medium-high heat, shaking the pan or gently stirring the contents with a wooden spoon, until the sugar is melted and the apples just begin to caramelize, about 5 minutes.
-
5
Cover the skillet with a tight-fitting lid or a double layer of foil and reduce the heat to low.
-
6
Continue to simmer, shaking the pan often, until the apples are tender when pierced with the tip of a knife, about 12 minutes longer.
-
7
To make the topping: Meanwhile, put the butter in a separate medium skillet and set over medium heat.
-
8
When the butter is melted, stir in the 1/2 teaspoon cinnamon and add the granola.
-
9
Cook, stirring constantly, until the granola is hot and evenly coated with the butter and cinnamon.
-
10
Taste the granola and add more cinnamon if needed.
-
11
Drizzle the maple syrup over the granola and cook, stirring, until hot and well blended, about 2 minutes.
-
12
Set aside and keep warm until the filling is ready.
-
13
When the apples are tender, uncover the pan.
-
14
If the apples have released a ton of juice (more than 1 cup/8 fl ounces/233 ml), increase the heat to high and boil briefly to reduce the liquid.
-
15
Slide the skillet from the head and scatter the topping over the filling.
-
16
Serve the crisp straight from the skillet hot, warm, or at room temperature.
-
17
Accompany with a scoop of vanilla or cinnamon ice cream or a dollop of whipped cream, if desired.
