Time to make: 48 mins (Hands-on time: 8 mins, Cooking time: 40 mins)
680g jar pitted cherries, drained
1 apple, thinly sliced
3 tablespoons sugar
300ml trim milk
1 lemon, finely grated zest
2 teaspoons vanilla essence
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons icing sugar
dollops reduced-fat Greek yoghurt
Step 1 Preheat oven to 190°C. Lightly grease a medium-sized (25cm-diameter) baking dish with oil spray. Arrange half the fruit over dish base.
Step 2 Blend eggs, sugar, milk, lemon zest, vanilla, salt and cinnamon to a smooth batter (use a blender, or in a bowl use a stick blender, egg beater or wire whisk). Pour half this mixture over fruit.
Step 3 Bake for 10 minutes until just set. Remove from oven and arrange remaining fruit on top. Pour over remaining batter.
Step 4 Bake for about 30 minutes, or until batter is firm and slightly browned. Stand for 5 minutes. Scatter extra cherries on top, if preferred. Dust with icing sugar and serve topped with a dollop of yoghurt.
Make it gluten free: Use gluten-free yoghurt and gluten-free flour (if using – see tip).