Fall
Dorie Greenspan's Custardy Apple Squares
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73 Reviews
e
September 21, 2023
I've made this recipe about a dozen times over the years. It's reliable and can be adapted to different kinds of fruit (apples, peaches, pears, blueberries). I've had good experience adding spices: cinnamon, cardamom, "pumpkin pie spice". I've coated with sanding sugar before baking (more sweet), cut the sugar to 1/4cup (less sweet). When I want a fluffier cake, I separate the eggs (yolks with the sugar, whipped egg whites folded in just before adding fruit).
Cindy R.
March 13, 2023
Just made this for the first time and let me just say that the previous comments about adding spices were right on point! Without that note, this would have been bland bland bland. That being said, you can add whatever spices you want and you have a universe of options to choose from. I used whatever apples were around and brought the cook temp down a bit when I saw that it was browning too much. Will make again!
Charleen
November 12, 2020
I doubled the recipe to take to a dinner. Oops, should have tried it first. The taste was kind of blah (no spices), the layer of apples was really thin and it needs some nuts for crunch. Next time I make it I'll use 5 apples, some cinnamon, nutmeg, cardamom and whatever else tickles my fancy. And a good handful of pecans. I usually like Dories recipes.
Suzegal
November 12, 2020
Google the actual Dorie Greenspan recipe. Not this one altered by Nicholas Day. It is a much better recipe. His alterations diminish the recipe rather than enhance it.
catalinalacruz
June 4, 2022
This recipe is identical to 4 other recipes online attributed to Dorie Greenspan.
The type of apple used, and their freshness and quality, can produce inferior flavor.
The type of apple used, and their freshness and quality, can produce inferior flavor.
Charleen
November 12, 2020
I doubled the recipe to take to a dinner. Oops, should have tried it first. The taste was kind of blah (no spices), the layer of apples was really thin and it needs some nuts for crunch. Next time I make it I'll use 5 apples, some cinnamon, nutmeg, cardamom and whatever else tickles my fancy. And a good handful of pecans.
Suzegal
October 24, 2020
I compared this recipe “very lightly adapted” with the actual Dorie Greenspan recipe. I liked hers much better. The tweaking left out some very important points. She tells you how to handle the ingredients, when they need to be at room temperature, when they have to be softened then cooled and all the variations she offered. He doesn’t tell the beginner that the eggs and milk have to be at room temp and melted butter has to be cooled. He blows off the use of a mandolin but never mentions how important it is to have very thin and regular slices if you want it to cook evenly. I find this recipe to be much less refined and less instructional than the original. I believe it could set up the beginner for failure or at least a less successful result. I will never use a recipe from your website and, especially from Nicholas Day. There are much better recipes on the web.
Kristen
October 5, 2020
Delicious! I squeezed half a lemon over the apple slices and sprinkled some cinnamon in with the flour. I'll definitely be making this again!
LaMar
June 13, 2020
This was a nice way to use up 2 apples that had been in back of fridge for too long, I added in about 3/4 cup frozen wild blueberries as well (rolled in flour first, but the squares are thin enough I probably didn't need to do that). Family loved them, esp. the not-too-sweet of it, though I really like the confectioners sugar on top and the extra browned edges!
Jonathan A.
May 29, 2020
Simple and delicious—an excellent (and not-too-sweet dessert to showcase apples. I added a little cinnamon and pie spices.
Arrxx
October 10, 2019
Can you make ahead of time (a few hours not days) and warm up to serve?
cpc
October 10, 2019
It's best when it's warm out of the oven but I've had it for breakfast the next day and it was still very good!
Arrxx
October 11, 2019
Thanks for your response! I'm making it to take to the lunch. Might try warming a bit before serving. Will report.
Mathilda M.
September 29, 2019
Beautifully simple and not overly sweet. I used McIntosh apples that softened nicely and still had a bit of tartness (3mm on a mandoline). I used a fully lined, 8x8 glass dish and dropped the temp to 375 for a full 50 mins. I didn't have whole milk and used 5 TBSP of heavy cream w/ 1 TBSP of water, which made for a lovely custard. I will absolutely make it again and may try the addition of some lemon zest for a citrus lift.
Scott S.
May 7, 2019
Holy moly, this was great! I've made a lot of Clafoutis-esque treats in my life and this is one of the best.
I made a few changes based on what was on hand in the kitchen- I used almond milk instead of milk and I baked in a 9x13 for about 45 minutes. Honestly, I feel like an 8x8 would be too thick, the thin 9x13 height feels just right.
I made a few changes based on what was on hand in the kitchen- I used almond milk instead of milk and I baked in a 9x13 for about 45 minutes. Honestly, I feel like an 8x8 would be too thick, the thin 9x13 height feels just right.
catalinalacruz
May 11, 2019
And I increase the recipe by 50% to make it thicker. Still use an 8 x 8 pan. Bakes a little longer. To each his/her own! :)
catalinalacruz
May 11, 2019
Correction: I increase the recipe by 1/3, adding one more egg and increasing the other ingreds. also by 1/3.
Asya S.
December 2, 2018
So quick and easy to throw together, especially if I have apples sitting around not getting eaten. Always comes out light and delicious when I sift the flour.
bodhi_lisa
September 30, 2018
I have a counter oven and followed the instructions but didn't use a mandolin, sifted the dry ingredients and my cake came out exactly as described. Super easy for something kind of fancy. Reminds me of a Dutch baby. Delicious. I will make this again and again.
charlotte
September 2, 2018
any idea why it comes out slightly rubbery? mine turns out neither like custard, nor like cake. I'm wondering if using SR flour next time around would change anything!
I added cinnamon to mine and it made a great difference!
I added cinnamon to mine and it made a great difference!
cpc
September 2, 2018
I don’t know what SR flour is but the recipe is pretty fool proof. If it came out rubbery, you may want to calibrate your oven to be sure the temperature you choose is the same as the temperature inside the oven. Mine is quite different so I have to adjust.
Nadine P.
September 2, 2018
You Use Too Much Flour
The Result: Dry, tough cakes, rubbery brownies, and a host of other textural mishaps.
The Fix: In lighter baking, you're using less of the butter and oil that can hide a host of measurement sins. One cook's "cup of flour" may be another cook's 1¼ cups. Why the discrepancy? Some people scoop their flour out of the canister, essentially packing it down into the measuring cup, or tap the cup on the counter and then top off with more flour. Both practices yield too much flour.
Lightly spoon flour into dry measuring cups, then level with a knife. A dry measuring cup is one without a spout―a spout makes it difficult to level off the excess flour with the flat side of a knife. "Lightly spoon" means don’t pack it in.
The Result: Dry, tough cakes, rubbery brownies, and a host of other textural mishaps.
The Fix: In lighter baking, you're using less of the butter and oil that can hide a host of measurement sins. One cook's "cup of flour" may be another cook's 1¼ cups. Why the discrepancy? Some people scoop their flour out of the canister, essentially packing it down into the measuring cup, or tap the cup on the counter and then top off with more flour. Both practices yield too much flour.
Lightly spoon flour into dry measuring cups, then level with a knife. A dry measuring cup is one without a spout―a spout makes it difficult to level off the excess flour with the flat side of a knife. "Lightly spoon" means don’t pack it in.
Kate V.
July 18, 2018
This was brilliant. I only had SR flour, but that substitution was fine.
catalinalacruz
February 28, 2019
Self Rising. It includes baking powder and salt.
Perhaps Kate compensated by deducting baking powder and salt called for in the recipe.
Perhaps Kate compensated by deducting baking powder and salt called for in the recipe.
Nadine P.
January 21, 2018
if apple pie and bread pudding had a baby it would be custardy apple squares (my new name “apple pie pudding”)
I used braeburn apples thickly sliced on a mandoline, plus I had to add cinnamon and topped with apricot preserves while it cooled.
Seriously it was yummy warm but it it’s even better cold for breakfast.
this is not a cake at all. it’s bread pudding without the bread. it gives an apple pie vibe without being too sweet. it’s my new fav apple dessert and i will certainly make it again.
I used braeburn apples thickly sliced on a mandoline, plus I had to add cinnamon and topped with apricot preserves while it cooled.
Seriously it was yummy warm but it it’s even better cold for breakfast.
this is not a cake at all. it’s bread pudding without the bread. it gives an apple pie vibe without being too sweet. it’s my new fav apple dessert and i will certainly make it again.
Lynnsy
October 10, 2017
Definitely use the 8x8 pan or a 9" round, as they have appx. the same area. The first time I made this, I used a 9x9 and it came out flat, cakey and strangely dry. The next time I used a 9" round and it was totally different-moist, a little custardy and very enjoyable. I added a scant teaspoon of cinnamon and a light sprinkling of chopped pecans and it was good that way. I will definitely make this again for a quick light dessert or breakfast treat.
Nigar S.
March 31, 2017
Can I substitute berries or pears?
Nanda G.
March 31, 2017
possibly pears if they are still hard-ish, but this is already a wet dessert so i wouldn't do berries if i were you.
LaMar
June 13, 2020
I had only 2 apples so added about 3/4 cup frozen wild blueberries tossed in flour first, it was a fine combo. And I could have probably substititued the wild berries completely, as they are not too juicy on their own, not sure about juicier berries though
Jo
October 28, 2016
This is such a wonderful light dessert (or breakfast?!). I typically add some cinnamon and nutmeg, and about a tablespoon of brown sugar for a slightly caramelized taste. I also bake it in a 9" pie pan for around 35 minutes at 375... I did as the recipe suggested (400 for 45ish mins) at first and the edges of the apples on top were too black.
Nanda G.
October 9, 2015
How much is this supposed to rise/puff up? I did mine in a square 9" pan and adjusted amounts accordingly, but it ended up very flat. Tastes good, but each square seems very small because of how flat it is.
Whitney
April 29, 2015
FYI I made this with so many modifications: GF flour, bananas/chocolate instead of apples, and applesauce instead of butter. It was delicious!! I also only baked for 30ish minutes.
LisaD
April 27, 2015
made this with bosc pears, and substituted maple syrup for sugar. Grated a little nutmeg over the top before baking. It was outstanding. It strikes me that all sorts of innovation is possible here, from changing out the flour (whole wheat, maybe almond) to changing the sweetener, as I did. Next time I might sub rum for vanilla. Leftovers for breakfast tomorrow.
Monica
April 13, 2015
I had three old apples I needed to use up - gala, pink lady, and some other one ... cut the sugar down to 1/4 cup and with the sweet apples it was still a tad sweet. I'd substitute one tart apple in there to balance out. Depends how sweet you like it I guess. Definitely a keeper for a quick and easy desert/snack. Thanks! Will definitely make it again.
Leslie B.
April 11, 2015
I just made this for breakfast. I made many modifications according to the comments, what I had on hand, and experience. I'd like to say this recipe is very versatile, so go ahead and make substitutions; the finished product will vary, but still good. I am trying to clean out my pantry and I just finished my AP flour the other day, so I used whole wheat pastry flour. It worked fine. I used a scant 1/4 cup sugar. The sweetness was understated in a good kind of way that made you feel justified in having "cake" for breakfast. I used only 2 apples and sliced them paper thin; one granny smith and one fuji. I dusted the top with ceylon cinnamon (light and floral unlike the cassia cinnamon most of us are used to). I used a round cake pan; 8 inches or just a little smaller. I baked it 32 minutes and the apples were delicate and tender. 40-50 minutes at 400 degrees in a square pan (which would have made for a thinner cake) would have killed it. I love my version and will make it again. No rubbery corners!!!! I think next time I will add even a touch less sugar in the batter and sprinkle coarse sugar on the top to add texture.
weyams
April 11, 2015
I recommend using a cooking apple that breaks down quickly such as McIntosh or the like. Granny's don't soften enough at the longest cooking time for a pleasing texture. Just a thought from my first go round.
Zoejeanne
April 5, 2015
This is very much like the cake my mother-in-;paw made-- a recipe she brought form Poland, where the ingredients were measured by small glass, large glass, and soup spoons.
catalinalacruz
February 25, 2015
I made this with Granny Smith apples, since that is all I could get close to home, and served it with creme fraiche to dinner guests. Excellent! Definitely an easy, not fussy, dessert to make, yet resulted in lots of compliments and requests for seconds. I especially like low sugar desserts, and I made this even lower by reducing the sugar to 1/4 cup (the apples weren't too sweet). This is my new go-to dessert for company.
Susan M.
February 21, 2015
This was pretty good. I put in a lot of apples. The vanilla taste was strong, but very nice.
Heather W.
February 21, 2015
I have some buttermilk I need to move before it turns. Anybody have any opinion about how this would work as a substitution for the milk in this recipe?
Amanda A.
February 19, 2015
Used honeycrisp apples and followed the recipe exactly. So, so good. I agree with what everyone else is saying—the "custard" is somewhere between a crêpe and a clafoutis. I don't know what you'd call that, but it is *delicious*
Californiana
February 18, 2015
I really liked the outcome of this recipe & it was super easy to prepare. I ended up using my cast iron pan (so decreased the oven temperature 50 degrees) and what turned out was a nicely browned base - somewhat reminiscent of a canele, though denser with Fuji apples. Good recipe to use in a pinch for a sweet craving but not something I would present to conclude a dinner party.
Pam
February 15, 2015
The perfect light dessert! I drizzled a little vanilla Brandy
sauce over each piece when I served it! Wow!
sauce over each piece when I served it! Wow!
heatheranne
February 13, 2015
I agree with one of the posters below - I was disappointed that it wasn't really like a custard. Mine was more like a moist cake with apples baked into it. Still delicious and a nice light snack, but not exactly what I was expecting.
Helen B.
February 10, 2015
I loved this! Reminds me of a French apple tart without the crust. I didn't have enough vanilla on hand so used 1 tsp vanilla and 1 tsp almond extract, which added a great flavor. I'm making this again and again..
Änneken
February 8, 2015
I had four squares in one sitting....The texture and icing sugar on top made it so terrific! And it still worked out so well although I did not have all the ingredients at home. I used apples and pears (only had two tiny apples) as well as rye flour instead of wheat. A note on the sweetness: I totally agree with AntoniaJames below. Although I only used about 1/8 cup of sugar I still think it would turn out great with even less than that in it.
Danya
February 5, 2015
Super recipe- I made this yesterday & the entire cake is already gone (mostly thanks to myself...!). Done in 30 minutes as opposed to 40/50
AntoniaJames
February 3, 2015
I baked this using Pink Lady apples; we found it much too sweet. (The recipe says to use sweet apples. Pink Ladies are sweet.) Also, we were not crazy about the rubbery edges. I must say that I was surprised to see any dish described as "custardy" going anywhere close to a 400 degree oven, but I followed the recipe exactly, and confirmed with a thermometer that my oven was no hotter than that. I see that others were pleased with this, but I won't be making it again. ;o)
ebindman
February 3, 2015
Oh, and I used white rice flour and cut unpeeled apples with a mandolin. Worked just fine.
ebindman
February 3, 2015
Super easy and delicious - I made it in a round glass pie pan in the toaster oven and it was ready in 30 minutes.
Michelle S.
February 3, 2015
This dessert was incredible. I also used non fat milk, and added a bit of cinnamon to dust the apples with. I baked it in an 8 inch round with parchment paper, and it looks like it belongs in a fancy bakery window! I am not a fan of apple pie, and this was a wonderful way to enjoy the fresh taste of apples!
cpc
February 2, 2015
Very easy and yummy. It looks like a perfect French pastry when it comes out of the oven. Two tips: if you're tempted to skip peeling the apples, DON'T! It'll only make it harder to cut the pastry later. Second, add the apple slices a few at a time to the batter to make coating them easier. This is pretty enough and tasty enough to serve at a dinner party but it could also make a lovely breakfast pastry.
JoyJoy
February 2, 2015
What an easy dessert that comes together quickly. I really enjoyed this recipe especially as it isn't overwhelmed with fat and sugar. I used half skim milk and half cream since that's what I had. I am pondering swapping the vanilla for calvados, bourbon or dark rum next time for a different spin.
Peggy
February 2, 2015
I used light cream instead of whole milk. Because I only have skim milk and had some light cream left over from another recipe. And used a half of cup of blueberries on the top.
WHB
February 2, 2015
For Karen: Our family can tolerate butter and wheat, so I used those. However, I used soy milk with no problem. I don't see why you couldn't try soy milk with Earth Balance buttery spread for the butter. I don't have experience with wheat substitutes.
VA T.
February 1, 2015
For andshecookstoo... I just made this tonight, and used Trader Joe's Gluten Free AP Flour (I had other options, but tried this one tonight); Turned out wonderfully! I would think C4C would be fine.
Karen S.
February 1, 2015
OK - this sounds so yummie, but we are wheat & dairy free (not vegan) in our household, so it would be great if you could give alternative ingredients in the recipes!
Brenda
February 1, 2015
I addded Cinnamon to my flour mix - its in the oven now.... hope it tastes as good as it looks!!
andshecookstoo
February 1, 2015
Has anyone tried this with gluten free flour (cup4cup)?
Karen S.
February 1, 2015
I would assume you can use spelt flour - or there is gluten free flour you can fet
Mei C.
February 2, 2015
Cup4Cup is a really great product--I don't see why you wouldn't have excellent results using it in place of regular flour.
Leslie B.
April 11, 2015
Spelt flour isn't gluten free, though some people who only have a wheat intolerance can handle it (def not for those with celiac though). I love spelt four. I use it in place of AP all of the time now.
Katrina
January 31, 2015
I just made this with Granny Smith apples and it was delicious. A perfect afternoon treat that's light and not too sweet. I served it some pomegranate seeds on top - a nice combination.
jennifer
January 30, 2015
Like Sunnycoverchef, this reminds me of a German apple pancake as well - a dish we routinely make on Christmas mornings. We call it an apple puff. We use tart, green apples and saute them briefly before add the batter, to which we add the zest and juice from one lemon, rather vanilla. It makes for a nice, lightly sweet breakfast. I have successfully used gluten free flour in its making.
Sunnycovechef
January 29, 2015
These apple squares remind me of a German apple pancake ( Apfelpfannkuchen ) .
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