Apple Custard Bars

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These Apple Custard Bars are the ultimate back-to-school treat! In-season thinly sliced apples get layered into a thick, creamy custard. These versatile bars are just as good for breakfast as they are for dessert or a snack! 

Back to school is upon us! It’s hard to believe that summer is almost over and it’s time to return back to the daily grind. I don’t have school-aged children and I don’t work at a school, but I still view this time of year as an opportunity to reset, recenter, and get back into a normal routine.

Having a house stocked with wholesome foods is a big piece of my normalcy puzzle, and these apple custard bars have become a recent staple thanks to their ease, versatility, nutrition, and downright deliciousness. They have the magical ability to morph from breakfast into a mid-day snack and then again into dessert. They're kid-friendly, can be on your table in under an hour, and they’re packed with healthful and organic ingredients that will make you feel as good as they taste.

The custard base is made with Horizon® Organic Grassfed Whole Milk and Horizon Organic eggs. Plus, the apples bring added fiber, vitamins, and minerals to the table. This is what I like to call having your cake and eating it, too!

The recipe is incredibly adaptable. You can easily cut the sugar in half for a less-sweet bar, add cinnamon and other spices for a different flavor, and you can even swap in a cup-to-cup gluten free flour blend for the all-purpose flour if, like me, you’re trying to cut gluten out of your diet. It’s a super forgiving recipe that will taste great no matter what you do. Just don’t overbake them or you won’t achieve that creamy, custardy texture.

I love keeping these bars in my fridge for anytime a hunger pang strikes. Although they’re technically a dessert, I love having them for breakfast since they’re so wholesome. I hope your family loves them as much as mine!

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Apple Custard Bars

These Apple Custard Bars are the ultimate back-to-school treat! In-season thinly sliced apples get layered into a thick, creamy custard.

These versatile bars are just as good for breakfast as they are for dessert or a snack! 

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 9 large bars

Calories: 152kcal

Author: Nicole Gaffney

Ingredients

• 1 ¼ cups Whole Milk
• 4 large eggs
• ½ teaspoon organic kosher salt
• 1 tablespoon vanilla extract
• ½ cup sugar
• ½ cup all-purpose flour * see note
• 3 medium apples any variety, peeled
• powdered sugar for dusting optional

Instructions

1. Preheat the oven to 375 degrees F and line an 8x8 square baking dish with parchment paper.
2. Add the Milk to a large bowl or blender along with the eggs, salt, vanilla extract, sugar and flour.
3. Blend until smooth using either a traditional blender or handheld immersion blender, about 30 seconds. Alternatively you can use a whisk to combine the ingredients by hand, but make sure the mixture is totally smooth before proceeding.
4. Using a mandoline slicer or very sharp knife, slice the apples around the core as thinly and evenly as possible. The thinner the apple slices, the more tender they will be once baked. Discard the cores.
5. Add the apples to the batter and stir with a rubber spatula until combined.
6. Transfer batter to the parchment lined pan, then use the spatula to smooth out the top and make sure the apples are evenly dispersed.
7. Bake for about 30 minutes, or until the top is golden brown, puffed up and no longer jiggly in the center (a little jiggle is okay). Be careful not to overbake the bars or they will lose their creamy, custardy texture.
8. Let cool at room temperature, then pop them in the refrigerator to chill completely before slicing.
9. Dust all over with powdered sugar (optional), then cut the bars into 9 large or 16 small squares.
10. Serve bars chilled (my preference) or at room temperature. They will keep refrigerated for up to 1 week.

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Notes

*Feel free to substitute a cup-to-cup gluten-free flour blend for the all-purpose flour.

To double the recipe, bake in a 9x13 inch pan.

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Nutrition

Calories: 152kcal | Carbohydrates: 27g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 42mg | Potassium: 153mg | Fiber: 2g | Sugar: 19g | Vitamin A: 193IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg