1 stick butter

1/2 cup granulated sugar

1/2 cup light brown sugar

pinch salt

pinch cinnamon

4 small- medium apples

1/2 cup cranberries

2 sheets puff pastry

ice cream and whipped cream for serving

Preheat the oven to 400 degrees. Position the rack in the middle of the oven.
In a large saute pan over medium high heat add the butter. Once it melts mix in the granulated sugar, brown sugar, salt, and cinnamon. Allow the sugar to dissolve and cohesively melt into the butter.
Peel, core, and halve the apples. Add the apples and cranberries into the pan and cook over medium heat for about 10-15 minutes until the apples begin to soften and the cranberries have burst open a little. Some may not pop open and that’s ok!
Using tongs remove the apples from the pan and into an 8 inch cake pan. Position the apples snuggly around the sides and middle. Carefully pour the caramel sauce over top.
Layer the two pieces of puff pastry on top of the apples and tuck the edges in and around the pan.
Place in the oven using a towel or mitt since the caramel is still hot! Bake for 35-40 minutes or until the puff pastry has puffed up and is golden brown.
Remove from the oven and rest in the pan for up to 1 hour before flipping out onto designated plate.
serve al la mode with ice cream and whipped cream.