Baking all manner of apple-y treats is undoubtedly one of the best things about this time of year. Pie, turnovers, crumb bars, muffins, and the list just goes on. Sometimes I have the urge to bake but I know it could dissipate at any moment. Those are the times when I do not want to find myself elbow deep in some super involved, complex recipe and realize I have lost interest. Those are the times when apple custard bars are the answer.

This recipe has so many things going for it. Short ingredient list, fast and easy prep, and on top of all that, it makes use of that mandoline you just had to have but probably only use twice a year at most. (I know I can’t be the only one!) These are a fun and unique way to enjoy the bounty of gorgeous fall apples without investing a huge amount of time or effort.


  • 3 medium apples, such as gala or pink lady, peeled
  • ½ cup (68 grams) all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. ground cinnamon
  • ¼ tsp. grated nutmeg
  • 2 large eggs, at room temperature
  • 1/3 cup (67 grams) sugar
  • Pinch of coarse salt
  • 2 tsp. vanilla extract
  • 6 tbsp. whole milk, at room temperature
  • 2 tbsp. unsalted butter, melted and slightly cooled


  • 01

    Preheat the oven to 400˚ F. Line an 8 x 8-inch baking dish with parchment paper and lightly butter to grease the inside.

  • 02

    Use a mandoline to slice the apples as thinly as possible without them being transparent or breaking easily (on my mandoline, the best setting was 1/8-inch.) Discard the cores.

  • 03

    In a small bowl, combine the flour, baking powder, cinnamon and nutmeg. Whisk to blend.

  • 04

    In a large bowl, combine the eggs, sugar and salt. Whisk constantly until the eggs are pale and the sugar dissolves, about 2-3 minutes. Whisk in the vanilla, then the milk and the melted butter. Add the flour mixture to the bowl and whisk until the batter is smooth. Add the apples to the bowl and gently fold with the custard mixture until the slices are all coated. Pour the batter into the prepared pan, smoothing into as even a layer as possible.

  • 05

    Bake 40-50 minutes or until golden brown and puffed. Transfer to a wire rack and cool at least 15 minutes. Use the parchment to lift the bars out of the pan. Slice into squares and serve.

  • Oh these look so good Annie! The thin layers of apple look so pretty but as you say, low effort. Yum!

  • Apple season, how we love thee!!!!! These bars look spectacularly amazing!!!!

  • haha, yep, I rarely use my mandoline! Definitely need to try these.

  • Amelia

    You’re hilarious. There is no way I use my mandoline more than you do! I think I actually use it 1x per week and have so since I purchased it. It has made food prep a breeze for me, considering we have been enjoying many homemade oven fries, zucchini chips in the dehydrator, and slicing other veggies to freeze/can from the farmers market.
    This apple recipe looks very delicious! I made pumpkin custards the other night, but now I am craving something appe!:)

  • I love apple recipes too and what a great way to use your mandoline! Will have to try this.

  • Angela

    That first photo is frame/magazine quality. Great shot. Great recipe.

  • ellysaysopa

    So funny. I already have these on my to-bake list for this weekend! :) Glad you liked them.

  • annieseats

    Great minds! :)

  • annieseats

    Aw, thank you! You are so sweet.

  • Paige Cassandra Flamm

    These bars look amazing! I need them in my life soon!


  • Yum! My dad loves apple desserts. I will have to try to make this for him. ♡♡

    xoxoBella |

  • Lauren Ochoa

    I don’t own a mandolin and, based on that endorsement, I don’t think I will purchasing one anytime soon. Haha, if you don’t use it very often then I definitely can’t justify it! I made these last night and just sliced the apples up thinly. I made a delicious Sunday dinner and wanted something special for dessert without adding hours of prep-time so these were perfect. I served them over warm vanilla, cardamom and Rose scented custard instead of ice cream and my husband was justifiably impressed!

  • Elise Gahan

    I made these this weekend after both you and another favorite blog posted them and wow they were so good!! They were the perfect fall dessert. I topped them with some cinnamon whipped cream which hit the spot.

  • Flora

    Are these called apple “custard” bars because of the texture of apples after they’ve cooked in the layering?

  • Mariah

    Excuse my stupidity….do these have a crunchy bottom? If not…how do you think it would hold up with a shortbread type crust…..

  • annieseats

    No, not crunchy. I bet they would be great with a shortbread base! You might par-bake it so it doesn’t get mushy.

  • annieseats

    Yes, the mixture that the apples are coated in qualifies as a custard.