Preheat your oven to 350° F. In a medium-sized bowl, combine the granola, rolled oats, flour, brown sugar, cinnamon and salt. Use a fork to stir until everything is combined.
Melt 4 tablespoons of butter in a small saucepan (or in the microwave) and pour the melted butter over the granola, oats and flour mixture. Use the same fork to combine until the mixture is fully coated in butter. If there are any dry spots, you can add another ½ tablespoon of melted butter, until the whole mixture is lightly moistened. Place the mixture in the refrigerator while you make the apple filling.
Start by peeling and cutting each apple into quarters, being careful to remove the core. Dice each quarter apple into ½ inch cubes and add to a large bowl. Next, add the brown sugar, cornstarch, ground cinnamon, ground ginger, and ground cloves and mix well. Lastly, add the lemon juice and stir to combine, making sure each piece of apple is coated in the mixture.
Pour the apple filling into a 9-inch pie dish, making sure to include any juices that may have accumulated at the bottom of the bowl! Top with the granola crisp topping and bake at 350 for 40-50 minutes, or until the topping is golden brown and the apple filling is bubbling. If the topping begins to darken before the filling is bubbly, add a loose cover of aluminum foil to the crisp for the last 10-20 minutes of baking.
Allow to stand at room temperature for 20 minutes before serving. Serve warm or at room temperature with vanilla ice cream and whipped cream.