In a saucepan, bring maple and corn syrups to a boil. Cook until steam stops and syrup caramelizes. Remove from heat. Gradually add cream and stir to combine. Watch out for splashes.
Bring back to a boil, while stirring, until smooth. Let cool and refrigerate until caramel is at room temperature. Set aside.
In a large non-stick skillet, melt butter with sugar. Add apples and sauté until caramelized and tender. Let cool.
Spread half of the apples in four dessert cups or glasses. Add half of the yogurt and half of the caramel and top with half of the granola. Continue with remaining ingredients to create layers. Serve immediately.