Instructions

1. Apple pie filling: In a large skillet over medium-high heat, combine diced apples, lemon juice, lemon zest, maple syrup, cornstarch, ginger, cinnamon, and nutmeg. Stir well. Cook, stirring often, for about 4 minutes.
2. Reduce the heat to medium and add the dried cranberries. Stir and cook for 4 to 5 minutes, or until the apples are tender.
3. Transfer the apple mixture to a bowl. Cover the bowl with plastic wrap and refrigerate.
4. Stovetop granola: In a skillet over medium heat, add oil and allow it to warm up for about 2 minutes.
5. Add the oats and almonds. Cook, stirring continuously, for 4 to 6 minutes, or until the oats turn a golden brown.
6. Line a sheet pan with parchment paper. Transfer the toasted oats and nuts to the parchment-lined sheet pan and set aside.
7. Add 3 tablespoons of maple syrup and cinnamon to the heated skillet. Cook, stirring, for 1 minute or until the mixture is bubbling and thickened.
8. Pour the oat mixture back into the skillet and stir to coat with the syrup. Cook for 1 minute.
9. Take the skillet off the heat to stop cooking the granola.
10. Stir the fresh cranberries into the granola.
11. Line another sheet pan with parchment paper. Pour the granola onto the sheet pan and allow it to cool for 5 to 10 minutes. The granola will become crunchy as it cools.
12. Parfait assembly: In each of 4 cups or bowls, add 1/4 cup of the apple pie filling, 1/4 cup yogurt, 2 tablespoons granola, another 1/4 cup of the apple pie filling, and 1/4 cup yogurt. Top each parfait with a sprinkling of granola and 3 thin apple slices for garnish.
13. Serve immediately.