I love the smell of apples cooking in the oven. It just doesn’t get any better than that!

This recipe captures the essence of  that love. The entire house fills up with that wonderful aroma. It is warm and comforting; you know something special is on it’s way.

This recipe provides you  with all the above.

You can taste the juiciness and sweetness of the apples. It is crisp and crunchy on the outside with the softness of the apple and custard on the inside.

It satisfies all my requirements; simple and fast. This is a thoroughly enjoyable, tasty home dessert that will leave your family and friends wanting more!

Make this one when you need to bring a dessert to a dinner.

Everyone will disappointed that you only bought one. Promise!                                   

Ingredients for the Custardy Apple Squares

3 medium juicy sweet apples, such as Gala or Fuji, peeled
1/2 cup all-purpose flour
1 tsp. baking powder
2 large eggs, at room temperature
1/3 cup sugar
Pinch of salt
2 tsp. pure vanilla extract
6 tbsp. whole milk, at room temperature
2 tbsp. unsalted butter melted and cooled
Confectioners’ sugar for dusting

Center a rack in the oven .

Butter a 8-inch square baking pan 

Slice the apples using a mandolin or a sharp knife.

If you are using a sharp knife, cut each of the four sides off the apple, discard the core.

Very carefully, with the cut side down, slice the apple into very thin 1/16 slices. This may take some time, but be consistent and precise. Do not cut them so thin that they will be transparent and fragile.

Preheat oven to 400.

Whisk the flour and baking powder together  into a small bowl.

Using a hand mixer, electric mixer or large bowl with a whisk,  beat the eggs , sugar and salt together for about 2-5 minutes, until the sugar dissolves and the eggs are pale.

Add in the vanilla, milk and butter. Incorporate the flour into mixture slowly.

Using a spatula, gently fold in the apples into the batter. Keep turning them around until all the apple are coated with the batter.

Pour the batter into the pan and smooth the top as evenly as you can. The batter will be bumpy; that’s its nature.

Bake for 40-50 minutes, or until golden brown and uniformly puffed- make sure the middle of the cake has risen and a knife inserted into the center comes out clean.

Allow to cool for at least 15 minutes.

Using a long, sharp chef’s knife, cut the cake into 8 squares in the pan.

Or flip it onto a plate and cut it into the squares.

Give the squares a dusting of confectioners’ sugar before serving.

It’s that simple!