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Vegan Apple Custard Squares

January 16, 2020 By Richa 58 Comments

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These Vegan Apple Custard Squares have a shortbread like base topped with apples, then creamy custard and cinnamon sugar on top. Use a pie pan to make Apple Custard Pie. No added Oil. Vegan Soyfree Recipe. Jump to Recipe

Sliced Vegan Apple Custard Squares stacked on wood board

These custard bars came about when I had to use up some non dairy yogurt. The shortbready crust at the bottom is topped with apples and then topped with a tangy custard mixture which is sprinkled with cinnamon sugar and baked to make slices of custard bars with various flavors and textures!

You can use just cashew cream for the custard layer as well. Add some lemon zest for fresh zesty flavor. Change up the flavors  to use winter spices such as gingerbread or pumpkin pie spice. Make this into a pie (use a pie pan and double the crust).

Sliced Vegan Apple Custard Squares

Ingredients for Vegan Apple Custard Squares

  • The crust uses nut butter, flour, maple syrup, salt and vanilla.
  • Apple layer has thinly sliced apples tossed with some flour
  • The custard layer uses non dairy yogurt, vanilla and almond extracts, maple or sugar, cornstarch and flour for thickening.
  • cinnamon and sugar mixture for the topping

How to make Vegan Apple Custard Squares

Line a brownie pan with parchment. Preheat the oven to 350 F (180c). Warm the nut butter and maple syrup in a pan or microwave until warmed. Mix well to combine. Add the rest of the ingredients and mix. You will get crumbly mixture. Sprinkle some water in if needed to make it a bit more clumpy(depends on the nut butter used). Transfer to the pan and press evenly.

Crust for our Vegan Apple Custard Squares in a lined brownie pan Crust for our Vegan Apple Custard Squares in a lined brownie pan

Toss the apple in flour and arrange on the crust. You can put the apple on top of the custard as well, or have 2 layers, one above the crust and one above the custard.

Blend all the custard ingredients until well combined. Taste and adjust sweetness and flavor. Add some lemon zest for a lemony custard. Pour over the apples.

Apple over Crust for our Vegan Apple Custard Squares in a lined brownie pan Custard layer for our Vegan Apple Custard Squares in a lined brownie pan

Sprinkle cinnamon sugar on top. Bake for 45 to 55 mins. Let cool for 15 mins, then remove from pan. Chill for an hour before slicing. Refrigerate for upto 5 days to store.

Our Vegan Apple Custard Squares in a lined brownie pan Our Vegan Apple Custard Squares in a lined brownie pan

More Desserts from the blog

  • Apple Scones
  • Vegan Triple Layer Mousse Cake. GF
  • Chocolate Cake with Nut Butter Chocolate Ganache. 
  • Apple Cake GF option
  • Hazelnut Chocolate Fudge
  • Blueberry Brownies. 
  • PB Chocolate Marble Cake GF option

Sliced Vegan Apple Custard Squares stacked on wood board

Sliced Vegan Apple Custard Squares stacked on wood board
Print Recipe
4.95 from 17 votes

Vegan Apple Custard Squares

These Vegan Apple Custard Squares have a shortbread like base topped with apples, then creamy custard and cinnamon sugar on top. Use a pie pan to make Apple Custard Pie. No added Oil. Vegan Soyfree Recipe. Makes 8 by 8 inch brownie pan

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Apple Custard Bars, apple custard squares, apple pie bars
Servings: 9
Calories: 198.82kcal
Author: Vegan Richa

Ingredients

Crust:

  • 1/3 cup (83.33 g) smooth nut butter such as almond butter or cashew butter
  • 1/4 cup (59.15 ml) maple syrup
  • 1 cup (125 g) flour (I use a mix of 2/3 cup all purpose and 1/3 cup spelt),For Gluten-free: Use 3/4 cup gf blend and 1/4 cup almond flour
  • 1 tbsp almond flour , optional
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

Apples:

  • 1 apple , thinly sliced
  • 1 tbsp flour

Custard:

  • 1 1/4 cup (306.25 g) non dairy yogurt , or half yogurt and half cashew cream **
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract , adds a nice flavor to the custard
  • 3 tbsp sugar or maple
  • 2 tbsp non dairy milk such as almond milk or oat milk
  • 1 tbsp flour (rice flour for glutenfree)
  • 1.5 tbsp cornstarch

Topping:

  • 1 tsp cinnamon
  • 1 tbsp coconut sugar

Instructions

  • Line a (8 by 8 inch or similar) brownie pan with parchment. Preheat the oven to 350 F (180c).
  • Warm the nut butter and maple syrup in a pan or microwave until warmed. Mix well to combine. Add the rest of the ingredients and mix. You will get crumbly mixture. Sprinkle some water in if needed to make it a bit more clumpy (depends on the nut butter moisture content). Transfer to the pan and press evenly to make a crust.
  • Toss the apple slices in flour and arrange on the crust. (You can put the apple on top of the custard as well, or have 2 layers, one above the crust and one above the custard.)
  • Blend all the custard ingredients until well combined. Taste and adjust sweetness and flavor. Add some lemon zest for a lemony custard. Pour over the apples.
  • Mix the cinnamon and sugar and sprinkle on top. Bake for 45 to 55 mins. Let cool for 15 mins, then remove from pan. Chill for an hour before slicing.
  • Store: Refrigerate for upto 5 days. Freeze for upto a month.

Notes

** To make cashew cream: Soak 1 cup of cashews in warm water for a few hours. Drain and blend with 3/4 to 1 cup water until smooth and creamy. Measure and use the amount as needed
Nutrition is for 1 serve

Nutrition

Nutrition Facts
Vegan Apple Custard Squares
Amount Per Serving
Calories 198.82 Calories from Fat 57
% Daily Value*
Fat 6.31g10%
Saturated Fat 0.51g3%
Sodium 77.95mg3%
Potassium 125.88mg4%
Carbohydrates 31.34g10%
Fiber 2.14g9%
Sugar 13.47g15%
Protein 4.62g9%
Vitamin A 10.92IU0%
Vitamin C 5.09mg6%
Calcium 94.65mg9%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: dessert, Gluten free Option, refined oil free, soy free Tagged With: apples, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Ingrid says

    January 16, 2020 at 7:00 pm

    5 stars
    Excellent!

    Reply
  2. Shirley Tucker says

    January 16, 2020 at 7:43 pm

    What would you suggest for the crust fir a nut allergy? Also have a flax allergy, so that’s out, too. Thanks.

    Reply
    • Richa says

      January 16, 2020 at 11:40 pm

      you can use a regular pie crust with oil if that works.

      Reply
      • Shirley Tucker says

        January 17, 2020 at 5:53 am

        Thanks

        Reply
  3. Tracy Henry says

    January 16, 2020 at 8:33 pm

    5 stars
    OMG, this was SO delicious. You hit this one right on the nail!!! I wish I could post the photo of this dish. It was not only appealing but oh so good!! Thank you for this recipe!!!

    Reply
    • Richa says

      January 16, 2020 at 11:39 pm

      awesome!thanks!

      Reply
  4. Maria says

    January 16, 2020 at 11:34 pm

    5 stars
    Maria

    Reply
  5. Pam says

    January 17, 2020 at 8:34 am

    What was your ratio of AP to spelt flour? Thanks!!

    Reply
    • Richa says

      January 17, 2020 at 9:55 am

      2/3 ap and 1/3 spelt

      Reply
  6. Leslie says

    January 17, 2020 at 8:59 am

    Hi Richa,

    Is a “brownie pan” 8″ x 8″ or 9″ x 9″ – or does it really matter as long it is a smallish pan?
    Not sure the portion when I saw that there are theoretically 9 servings from one pan.

    Thanks,
    Leslie

    Reply
    • Richa says

      January 17, 2020 at 9:53 am

      8 by 8 inch

      Reply
  7. Hope says

    January 17, 2020 at 10:03 am

    Could I use tahini instead of peanut butter?

    Reply
    • Richa says

      January 17, 2020 at 11:04 am

      you can. Tahini adds quitet a bit of flavor, soif you have baked with tahini before and know the flavor, then use it.

      Reply
  8. Allison Smith says

    January 17, 2020 at 10:58 pm

    Richa this looks delicious, and I can’t wait to make it, I reckon you could use canned pie apple (I have a tin in my pantry that needs using up) instead of the fresh apple. This is a great recipe

    Reply
  9. Susan says

    January 18, 2020 at 3:53 pm

    5 stars
    What can I substitute the almond extract with? More vanilla extract? Thx!

    Reply
    • Richa says

      January 18, 2020 at 4:00 pm

      yes

      Reply
  10. Diane says

    January 24, 2020 at 11:58 am

    5 stars
    This was quite good.
    I imagine any fruit can be used, like blueberries, peaches, what do you think?

    Reply
    • Richa says

      January 24, 2020 at 1:28 pm

      yes

      Reply
  11. Bev says

    January 29, 2020 at 1:13 pm

    5 stars
    This is DELICIOUS! Made it for company and it was a huge hit! We enjoyed the leftovers….savoring every morsel!

    Reply
    • Richa says

      January 29, 2020 at 2:44 pm

      yay

      Reply
  12. Sandi says

    January 29, 2020 at 5:06 pm

    Hi, can I use almond flour for the flour? Thanks!

    Reply
    • Richa says

      January 29, 2020 at 8:55 pm

      you’ll need to add some starch for binding with the almond flour

      Reply
  13. Janine Poll says

    February 3, 2020 at 11:48 am

    5 stars
    These are so good! I freeze up a plate of them so my husband won’t eat them all at once.

    Reply
    • Richa says

      February 3, 2020 at 1:20 pm

      yay

      Reply
  14. Rajitha says

    February 14, 2020 at 1:34 am

    5 stars
    Oh !! thank you for sharing this. am definitely going to try this.
    I have been following your blog and tried many recipes. All have turned out really well.
    your blog is really very motivating for beginners like me.

    Reply
  15. Usha says

    February 23, 2020 at 10:26 am

    Made these, awesome, so delicious.
    Thank you Richa.

    Reply
  16. Helen says

    March 9, 2020 at 3:37 am

    5 stars
    These are beautiful, especially the custard. I made them gluten free and they were fine.
    I notice on the recipe heading that the prep time and cook time are 10 minutes and 35 minutes respectively. This must be an error as the cook time in the recipe itself is 45-55 minutes plus 15 minutes cooling and an hour to set in the fridge. This gives a total of about 2 hours 10 minutes.
    Normally this would not really be an issue but I had a time limit when making them and relied on the heading time instead of reading the recipe thoroughly beforehand (lesson learned).
    Otherwise a great recipe.

    Reply
    • Richa says

      March 9, 2020 at 2:39 pm

      Oooops…. I will make sure update that! thank you.

      Reply
  17. Linda says

    April 4, 2020 at 10:44 am

    5 stars
    I’d give it 10 stata if I could. I think this is the best recipe I tried from your blog, absolutely love it, and my husband too. Already did it the second time.. In 2 days!

    Reply
    • Richa says

      April 4, 2020 at 5:51 pm

      yay

      Reply
  18. kamran hussain says

    August 11, 2020 at 1:01 pm

    5 stars
    Great post! Thanks for sharing this healthy recipe!

    Reply
    • Vegan Richa Support says

      August 12, 2020 at 8:46 pm

      thank YOU for taking the time to review

      Reply
  19. vijay says

    September 3, 2020 at 9:55 pm

    Thanks a lot. Tried this and came out very well. Its was so delicious.

    Reply
    • Vegan Richa Support says

      September 5, 2020 at 1:02 pm

      thanks vijay – please feel free to leave a rating if you like

      Reply
  20. Haylee Allred says

    September 5, 2020 at 6:42 pm

    5 stars
    This was absolutely delicious! The custard filling is so creamy and it pairs perfectly against the tartness of the apple and the delicious peanut flavor from the crust. I’ve made this twice (so far!) and the second time I made it I skinned the apples to better cut with the fork. Richa has such a brilliant mind and I’m blown away by the simplicity and flavors of her recipes.

    Reply
    • Vegan Richa Support says

      September 7, 2020 at 4:05 pm

      you’re too kind, thank you so mu;ch

      Reply
  21. Kristin says

    September 11, 2020 at 2:51 pm

    What kind of apple did you use?

    Reply
    • Vegan Richa Support says

      September 13, 2020 at 6:49 pm

      i like to use local & seasonal when possible and the best for baking are: Jonagold. Tart with a honeyed sweetness, Jonagolds hold up exceptionally well in the oven. …
      Honeycrisp.
      Braeburn. …
      Mutsu. …
      Winesap. …
      Pink Lady (or Cripps Pink) .

      Reply
      • Sumanth says

        September 16, 2020 at 10:37 am

        Nice website

        Reply
        • Suman says

          September 16, 2020 at 10:38 am

          Wow nice website

          Reply
          • Vegan Richa Support says

            September 16, 2020 at 11:26 am

            thank you

        • Vegan Richa Support says

          September 16, 2020 at 11:26 am

          thank you

          Reply
  22. sumanth says

    September 18, 2020 at 4:02 pm

    Nice website

    Reply
    • Vegan Richa Support says

      September 19, 2020 at 6:52 pm

      thank you!

      Reply
  23. Klara Kukowski says

    October 23, 2020 at 9:56 am

    5 stars
    This is so yummy! I made it yesterday using the substitution of GF all purpose flour and almond flour and it turned out amazing! Thank you for the recipe – we will keep making it 🙂

    Reply
    • Richa says

      October 23, 2020 at 12:44 pm

      Awesome

      Reply
  24. Kanigiri sumanth says

    November 12, 2020 at 7:52 am

    5 stars
    Nice information

    Reply
    • Vegan Richa Support says

      November 13, 2020 at 9:39 am

      Excellent !! thank you

      Reply
  25. Kanigiri says

    November 12, 2020 at 7:53 am

    5 stars
    Nice recipe

    Reply
    • Vegan Richa Support says

      November 13, 2020 at 9:46 am

      Thank you =)

      Reply
  26. Chris says

    November 14, 2020 at 8:04 am

    Richa, I only have a small amount of almond butter. Could I add peanut butter to make the 1/3 cup for the crust?

    Thanks

    Reply
  27. Mary says

    November 15, 2020 at 5:41 pm

    5 stars
    I have made numerous recipes from your website and loved them all. I normally make dinner recipes, but yesterday I decided to make this dessert. I only had peanut butter on hand, so I was a little unsure oh how it would taste. It was very good and my husband and daughter also liked it a lot. I put two layers of apples, since one didn’t seem like enough. Thanks again for another amazing recipe!

    Reply
    • Richa says

      November 15, 2020 at 10:30 pm

      Awesome

      Reply
  28. Jenn K says

    December 17, 2020 at 9:07 am

    5 stars
    These were pretty good. I made the recipe as is, no changes. They aren’t very sweet, and I wouldn’t make them for guests (because I want some thing more dessert-like) but my family enjoyed them. 😄

    Reply
    • Vegan Richa Support says

      December 19, 2020 at 5:15 pm

      thanks!

      Reply
  29. mona says

    January 21, 2021 at 7:44 pm

    5 stars
    I made this last week and received compliments all around. It was delicious and super easy to make. Thank you! This recipe will definitely be part of my dessert rotation.

    Reply
    • Vegan Richa Support says

      January 25, 2021 at 11:28 am

      that’s great! thank you

      Reply
  30. Michelle says

    February 27, 2021 at 2:39 pm

    5 stars
    Delicious will make again thanks

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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