4 cup granny smith or rome apples; peeled & thinly sliced
1 1/2 cup milk
1/2 cup all-purpose flour; sifted
1/4 cup sugar
1 1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees.
Use a 10″ nonstick deep pie plate or spray the pan with vegetable pan-coating. Arrange apple slices evenly in pan. Use a blender or food processor to combine milk and eggs. Add remaining ingredients and blend for 5 seconds. Scrape down sides of blender with a spatula and blend until ingredients are mixed together, about 30 seconds. A bowl and whisk can be used to prepare batter by hand.
Spread the batter over the apples. Bake for 1 hour or until custard forms and the cake tests done by inserting a toothpick that comes out clean. Serve warm or at room temperature.
Also try firm but ripw pears, peaches or plums.
Food Exchange per serving: 1 1/2 fruit + 1 medium fat-meat
Source: The Art of Cooking for the Diabetic