Preheat the oven to 300 degrees . In a large bowl, combine the oats and almonds. Stir in the butter and maple syrup. Transfer to a large nonstick baking sheet. Bake until toasted, about 20 minutes. Let cool.
Meanwhile, in a Dutch oven or large saucepan, bring the apples, cranberries, pineapple with its juice, brown sugar, apple juice and cinnamon to a boil. Cook, stirring often, for 5 minutes. Lower the heat to medium and simmer, stirring, until the apples are soft and most of the liquid has evaporated, about 30 minutes. Spoon into bowls and serve with the oat topping.