Combine partially drained apples, cinnamon and nutmeg in a saucepan. Warm on low heat for 5 minutes. Turn heat off, but leave pan on burner, and add cranberries and Grand marnier. Cover for 10 minutes to plump cranberries, then remove cover.
Meanwhile, mix all batter ingredients in a large bowl. Cut a small piece off the top of each croissant using a sharp knife. Place them in batter, soak through, then remove with tongs. Sit on plate to allow excess batter to drain off. Melt a pat of butter in a skillet on low-medium heat. Cook croissants about 7 minutes on each side. Then bake in an oven-safe pan for 10 minutes at 350 degrees F. Plate with fruit and syrup.
Option: Swap this topping for peaches cooked with sugar and a splash of peach schnapps.