Apple Custard Bars
Apple Custard Bars! The autumnal answer to lemon bars, these Apple Custard bars consist of sweet and creamy apple cider-infused custard atop a brown sugar shortcrust, then smothered in a spiced apple topping.
Servings: 9 squares
Ingredients
For the Shortcrust:
- 1 stick unsalted butter softened
- ⅓ cup light brown sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup all-purpose flour + 2 tablespoons
For the Custard Filling:
- ⅔ cup condensed milk about half a 14 ounce can
- 2 eggs
- ⅓ cup spiced apple cider
- 1 ½ teaspoons all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
For Spiced Apple Topping
- 2 tablespoons butter
- 3 cups apple, such as Gala peeled, cored and shredded on a cheese grater
- 3 tablespoons brown sugar
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Prepare an 8x8 inch pan by lining with parchment, leaving the edges hanging over the side. {I actually didn't line my pan and it came out fine, but if you're worried about sticking, using parchment will ensure it's easy to remove.} Set aside.
- In the bowl of a stand mixer or using a pastry cutter, combine all of the shortcrust ingredients until the mixture comes together in large clumps. It'll still be crumbly, but it should stick together when pressed.
- Press the dough into the pan and pat it down into an even layer. Using the tines of a fork, poke the crust all over. This will help keep it flat as it bakes.
- Bake for about 20 minutes or until the edges begin to turn golden brown. Remove from oven.
- Meanwhile, make the custard filling: In the bowl of a stand mixer or a large bowl, whisk together the condensed milk, eggs, and spiced apple cider until fully combined. Add the flour, baking powder and salt and whisk together until it's incorporated.
- Pour the mixture over the par-baked crust and bake for 20-25 minutes until the top is lightly browned and the custard is just set -- it should only jiggle a tiny bit in the center when it's done. Remove from oven and cool completely. Refrigerate for 2-3 hours or until chilled.
- In the meantime, make the apple topping: In a small saucepan or skillet, melt butter over medium-high heat. Add the shredded apple, brown sugar, maple syrup and cinnamon and stir to combine.
- Cook, stirring occasionally until the apples have released their liquid and the mixture is syrupy but slightly thickened. Cool completely.
- Spread the apple topping over chilled bars. When ready to serve, carefully cut bars into squares. Keep leftovers refrigerated.
Notes
Make ahead: Bake and chill up to 1 day before serving.
Chilling: Refrigerate for at least 2–3 hours before slicing; overnight is even better.
Storage: Store covered in the refrigerator.
Clean slices: Use a sharp knife and wipe the blade between cuts.
Topping: For the neatest presentation, add the apple topping shortly before serving.