Cinnamon Apple Clafoutis with Yogurt

The recipe

Cinnamon Apple Clafoutis with Yogurt

Buttery apple slices bake in a thin cinnamon batter until softly custardy, with golden edges. Serve warm with plain yogurt for a simple, comforting dessert.

Ingredients

• 350 g raw apple, edible weight after coring, skin retained
• 20 g butter, divided into 5 g for greasing and 15 g for sautéing
• 150 g raw beaten egg, weighed without shells
• 250 g pasteurised semi-skimmed milk
• 50 g dry plain wheat flour
• 45 g granulated sugar
• 2 g ground cinnamon
• 1 g fine salt
• 200 g plain fat-free Greek yogurt made with pasteurised milk, for serving

Instructions

1. Heat the oven to 180°C conventional or 160°C fan. Grease a shallow 24 cm round baking dish, approximately 3–4 cm deep, with 5 g butter. A shallow dish spreads the batter into a thin layer so the centre sets before the edges become dry; avoid a deep casserole.
2. Slice the cored apples into 4 mm slices. Use firm apples available locally; sweeter apples give a milder result and tart apples a sharper one.
3. Melt the remaining 15 g butter in a wide frying pan over medium heat. Add the apples and sauté for 6 minutes, turning gently, until slightly softened but still holding their shape. Arrange them evenly across the greased dish, scraping in the buttery pan juices.
4. Whisk the flour, sugar, cinnamon and salt together in a bowl. Add the beaten egg and whisk into a smooth paste, then gradually whisk in the milk. The finished batter should be thin and pourable, closer to pancake batter than cake batter.
5. Pour the batter evenly over the apples. Bake on the middle shelf for 30–34 minutes, until lightly golden and puffed at the edges. The centre should have a gentle, unified wobble when nudged, with no liquid rippling beneath the surface; a knife inserted into the centre should show moist custard but no runny batter.
6. Rest for 10 minutes before cutting. The clafoutis will settle as it cools: its intended texture is tender, moist and custardy rather than fluffy like cake. Divide into four portions and serve each with 50 g plain yogurt.

Storage and reheating

Keep yogurt separate. Refrigerate leftovers within 2 hours of cooking, or within 1 hour if the temperature is above 32°C, and keep the fridge at 4°C or below. Cover and use within 3 days. Reheat the clafoutis to 74°C throughout, then add chilled yogurt when serving.

Substitutions and ingredient notes

Choose any locally available firm apple variety at the same cored weight. Plain low-fat yogurt can replace the fat-free Greek yogurt, though nutrition will differ. This recipe contains egg, milk and wheat; check all replacement labels for allergens and cross-contact information. Gluten-free flour blends may change the custardy set.

Estimated nutrition

286 kcal · 14g protein · 38.5g carbohydrate · 9.2g fat · 2.7g fibre per serving.

Calculated from measured ingredients and generic composition data. Brand choices and substitutions change the estimate.

Storage references: USDA leftover guidance · FSA food guidance