Set a large saute pan over medium-high heat. Add the olive oil and half of the peeled and sliced apples. Cook, stirring constantly, until the apples are wilted and slightly caramelized, 5 to 6 minutes. Add the maple syrup, apple cider, and salt. Bring to a simmer, and then reduce the heat and cook until the apples start to fall apart and the texture becomes like applesauce, 6 to 8 minutes.
Fold in the remaining raw apple slices so you have the crisp texture combined with the cooked apples. Fold together and set aside to cool before serving. Serve with fresh ricotta and popovers.
Recipe copyright, Alex Guarnaschelli