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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
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).
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.
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.
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.
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
Vegan Apple Custard Squares
Ingredients
Crust:
- 1/3 cup smooth nut butter, such as almond butter or cashew butter
- 1/4 cup maple syrup
- 1 cup 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 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Forgot to say I used oat flour and it worked great!
Thanks for the tip!
This recipe is amazing! Thanks for sharing.
Yay!
For a 13×9, any tweaks to this wonderful recipe if I just double the ingredients from the 8×8?
Yea double them. You might need a bit less moisture in the crust.
I made these and both my (non-vegan) husband and I really enjoyed them. I had oat flour I wanted to use up, so I used about half oat and half all-purpose flour for the crust (along with the little bit of almond flour). I would definitely make these again.
Yay! So glad you liked them.
Hi Richa, do you think this would work with oat flour (for the 1 cup flour)? I’m going to make this today! Thanks.
Yea it should work. The crust will be crumbly, just press it in well.
Thank you very much for the quick response! I’ll come back and rate after I make it.
P.S. I use the 3-quart Instant Pot that I won in one of your contests virtually every day. I think about that all the time, and I’m still grateful. 🙂
In the beginning you’ve written that cooking will take 35 minutes, and in the recipe—that we have to bake it between 45 and 55 minutes. Which one is it, please?
Bake for 45 to 55 minutes. Thanks for letting me know I’ll correct the cook time.
I made this recipe exactly as it is written and it was absolutely delicious! I really loved the custard. It added a really nice element and took it up a notch vs. a traditional apple pie style bar.
yay! thank you!
Made with peaches and some mango- so yummy!
yum! yay!
Love the recipe, it’s become a family favorite.
A (once again) fantastic recipe! Easy to make and definitely going on my regular rotation. I used 3 apples and less sugar than suggested and it was yummy. I never thought coconut yogurt would make a custard this good. My 21 year old omni son said it was even better than “normal” (read eggy) custard. Was eaten far too fast, will have to make it again soon. Thanks so much for the wonderful recipes 😊
🙂
Apple I bought was bad, so used freshly picked blueberries…in the oven but looking good!
nice swap hope you enjoyed