Cranberry-Apple Phyllo Crunch

Source: The Blend Magazine

3 phyllo leaves (12 x 17 inches each)
6 tablespoons butter, divided
¾ cup fresh or frozen cranberries
¼ cup butter
2 cups peeled and chopped apples
¼ cup chopped nuts
¾ cup firmly packed brown sugar
1 teaspoon ground cinnamon

Cut phyllo sheets into 2-inch square pieces. Melt 2 tablespoons of the butter in skillet and add 1/3 of phyllo (separating pieces). Toss lightly until slightly brown. Remove from pan. Repeat procedure twice using 2 tablespoons butter and 1/3 of phyllo each time. Place half in a 1 quart casserole. Reserve remainder for topping. Melt the ¼ cup butter in skillet over medium heat; add remaining ingredients. Stir often until apples and cranberries are soft. Some juice should accumulate; if not, add (2) tablespoons water. Place mixture in casserole, top with remaining phyllo. Makes 6 to 8 servings.