Baked apple with granola and sour cream—serving as two recipes in one, it effortlessly transitions between a delightful breakfast and a satisfying dessert.
This recipe is a twofer—two recipes in one and doing double duty as either a breakfast or a dessert. And you can make just one at a time or 50 for a giant party. They aren’t finicky, travel well, and can be served warm, cold, or any temp in between.
Plus, there’s very little more pure Michigan than finding another meal to add sour cream to! In our house we always have apples and make granola regularly, so I usually bake up a batch of these when I make that week’s granola. Note that you can make it with any dried fruit, but as a born-and-raised Michigander, I will always advocate for dried cherries.
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