Apple Custard Bars

This recipe for apple custard bars layers thin slices of apples into a rich, creamy custard that gets baked into easy-to-serve squares. They're simple, comforting, and delicious any time of day!

This is a really fun recipe to make during apple season. The custard is rich and creamy but still light, with tender slices of apple layered throughout. It's a nice alternative to heavier fall desserts and makes a great after-school snack for kids.

The recipe is simple and forgiving, so you can easily make it on a weeknight or prep ahead for brunch!

Want more cozy baked apple recipes? Try my Grandma's old fashioned Apple Pie, these cakey Baked Apple Cider Donuts or my cozy Brown Butter Apple Crisp.

Why This Recipe Works

Simple ingredients come together quickly with minimal prep.
Thinly sliced apples bake tender without turning mushy.
The custard sets creamy and light, not heavy or overly sweet.
Bars can be enjoyed chilled or at room temperature.
Great to make ahead and snack during the week.

Overhead shot of a serving plate piled with apple custard bars and one plated piece with a fork, styled with apples and a striped cloth.

Ingredient Notes

Apples - Choose a firm baking variety like Honeycrisp, Granny Smith, or Pink Lady so they hold their shape and don't turn mushy while baking. Slice them as thinly as possible with a mandoline or sharp knife.

Vanilla extract - Use good quality vanilla for the best flavor. Homemade vanilla extract works beautifully in this recipe. Find out how to make your own with this Homemade Vanilla Extract.

Milk and eggs - These are the base of the custard, so use fresh, good-quality ingredients. Whole milk gives the creamiest texture, but 2% will work in a pinch.

Flour - Just a little helps the custard set properly. For best results, measure accurately.

Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.

*Find the full ingredient list in the recipe card below!

Helpful Equipment

How to Make Apple Custard Bars

A white plate stacked with thick apple custard bars, dusted with powdered sugar and decorated with a small purple flower.

Preheat the oven to 375°F and line an 8x8-inch square baking dish with parchment paper.

Pro Tip: If doubling the recipe, bake in a 9x13-inch pan.

Add the milk, eggs, salt, vanilla extract, sugar, and flour to a large bowl or blender.
Blend until smooth using either a blender or immersion blender, about 30 seconds. You can whisk by hand, but make sure the mixture is completely smooth before proceeding.

Pro Tip: Blending the custard ensures there are no lumps of flour, which helps the bars bake with an even, silky texture.

Slice the apples around the core as thinly and evenly as possible using a mandoline or sharp knife. Discard the cores. The thinner the slices, the more tender they'll be once baked.
Add the apples to the batter and fold with a rubber spatula until combined.
Pour into the prepared pan, smoothing the top to evenly distribute the apples.
Bake for about 30 minutes, or until golden brown, puffed, and mostly set in the center (a slight jiggle is what you are looking for).
Let cool at room temperature, then refrigerate until fully chilled before slicing.
Dust with powdered sugar if desired, then cut into 9 large or 16 small squares.
Serve chilled (preferred) or at room temperature.

A single apple custard bar on a small plate with a fork, lightly dusted with powdered sugar, with more bars blurred in the background.

Tips for Success

Don't overbake or the eggs will turn rubbery, make sure the bake has a slight jiggle when coming out of the oven.
Slice apples as thinly as possible for the most tender texture.
Chill completely before cutting to get clean, even slices.
Use parchment paper for easy removal and less mess.

Close-up view of apple custard bars topped with powdered sugar and small edible flowers, with apples scattered around.

Variations

Add a pinch of cinnamon or nutmeg to the custard for a spiced version.
Mix in a handful of raisins or dried cranberries with the apples.
Swap half the milk for heavy cream for a richer custard.
Use pears instead of apples for a slightly different but equally delicious flavor.
Add a splash of apple brandy or Calvados to the batter for a grown-up twist.

Serving Suggestions

These bars are delicious on their own, but they also pair well with other brunch or dessert recipes.

Try them alongside savory French Baked Eggs, sweet-salty Candied Bacon, or soft Cinnamon Swirl Bread for a full spread.

They make a light and refreshing dessert when served with a dollop of whipped cream or a scoop of vanilla ice cream!

Apple custard bars arranged on parchment paper with whole apples around, showing the golden tops and creamy layered interiors.

How to Store

Store apple custard bars covered in the refrigerator for up to 1 week.

They're best served chilled, straight from the fridge. Freezing is not recommended, as the custard may separate once thawed.

FAQs

Can I use a different size pan?

Yes, but baking times will vary. A 9x13-inch pan works if you double the recipe. For thinner bars, use a larger pan and reduce baking time.

Do I need to peel the apples?

No, peeling is optional. Leaving the skin on adds texture and color, but peeled apples will give a softer bite.

Can I make these bars ahead of time?

Yes. They can be made a day in advance and stored in the refrigerator until ready to serve.

Why is my custard rubbery?

This happens when the bars are overbaked. Pull them from the oven when they're just set but still slightly jiggly in the center.

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