Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

Vegan Apple Custard Squares

By 46 Comments

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

Sliced Vegan Apple Custard Squares stacked on wood board

Sliced Vegan Apple Custard Squares stacked on wood board
Print Recipe
4.94 from 15 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.


⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

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

    Reply

  3. 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

  6. 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

  8. 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

  14. 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

  16. 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

  17. 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

  20. 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

  23. 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
LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaEmail
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers