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 (thank you, prolific apple growers and a crop that stores for months on end) 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. If you do bake the granola to just snack on throughout the week, add the fruit after baking so it doesn’t get leathery; when baked on the apples, the steam from the fruit cooking keeps the dried fruit soft.
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