Get ready to fall head over heels for the Apple Cinnamon Custard Slab Bars, a delightful twist on the beloved Chicago bakery apple slices that you never knew you needed. These bars capture the magic of tender, flaky double crust wrapped around a luscious, silky apple-cinnamon custard filling, all crowned with a glossy, irresistible vanilla glaze. Whether you’re serving them at brunch, a festive gathering, or treating yourself after a long day, these bars slice neatly and present beautifully, making every bite a comforting slice of sweet nostalgia.
Ingredients You’ll Need
Each ingredient in this recipe plays a special role, combining to create the perfect harmony of texture, flavor, and appearance in the Apple Cinnamon Custard Slab Bars. From the rich buttery crust to the warmly spiced apple filling, these essentials come together simply but beautifully.
- All-purpose flour: The foundation for a tender and flaky crust that holds the filling perfectly.
- Granulated sugar: Adds sweetness to both the crust and the filling, balancing tartness from the apples.
- Salt: Enhances all the flavors, ensuring nothing tastes flat or dull.
- Cold unsalted butter: The secret to that buttery flakiness everyone dreams of in a crust.
- Eggs: Bind the crust dough, adding richness and structure.
- Ice water and lemon juice: Keep the dough tender while adding a touch of brightness.
- Apples (peeled and sliced): Your star ingredient; tart varieties bring the perfect balance of tang and sweetness.
- Brown sugar: Deepens the flavor with its subtle molasses notes.
- Cornstarch: Thickens the filling for that silky custard texture.
- Cinnamon and nutmeg: Warm spices that infuse every bite with cozy fall vibes.
- Vanilla extract: Adds a layer of fragrant sweetness to the filling and glaze alike.
- Powdered sugar, milk, and melted butter: Combine for the smooth vanilla glaze that finishes the bars with a glossy shine and extra decadence.
How to Make Apple Cinnamon Custard Slab Bars
Step 1: Make the Crust
Start by whisking together the flour, sugar, and salt to ensure even seasoning. Cut in the cold butter using a pastry cutter or your fingers until you have coarse crumbs—this is vital for the flaky texture you want. Next, whisk the eggs, ice water, and lemon juice, and gradually mix the wet ingredients into the dry until just combined. Divide the dough into two rectangles, one larger than the other, wrap them, and chill for at least 30 minutes. This chilling step is key to preserving the butter’s coldness, ensuring your crust will bake up perfectly flaky.
Step 2: Prepare the Apple Filling
While the dough chills, toss your peeled and sliced apples with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. The cornstarch thickens as it bakes, creating that signature custard-like filling, while the lemon juice keeps the apples vibrant and prevents browning before baking.
Step 3: Assemble the Slab Bars
Preheat the oven to 375°F. Press the larger dough rectangle into a greased 9×13-inch baking pan, making sure to cover the bottom and edges evenly. Spread the apple mixture over this base in a nice even layer, ensuring every bite gets a generous filling. Roll out the smaller dough piece to cover the top, then trim off excess dough, crimp edges, and cut a few vents to let steam escape during baking—this keeps your crust crisp and avoids a soggy bottom.
Step 4: Bake to Perfection
Bake the slab bars for 45 to 50 minutes until the crust is a beautiful golden brown and you can see the filling bubbling underneath. The aroma of cinnamon and baked apples will fill your kitchen, signaling that deliciousness is on its way.
Step 5: Cool Completely
This step is essential. Allow the bars to cool fully before glazing and slicing, as the custardlike filling sets during this time. Patience here pays off with neat, clean slices and a firm, luscious texture.
Step 6: Add the Vanilla Glaze
Whisk together powdered sugar, milk, melted butter, and vanilla extract until smooth. Spread this glossy glaze evenly over the cooled slab bars and let it rest for at least 15 minutes before slicing. The glaze seals in moisture and adds a final touch of sweetness and shine that makes these bars really stand out.
How to Serve Apple Cinnamon Custard Slab Bars
Garnishes
For a simple yet elegant finish, sprinkle a pinch of ground cinnamon or a few finely chopped toasted walnuts over the glaze. A light dusting of powdered sugar right before serving adds a festive touch that’s perfect for celebrations. Fresh mint leaves also make a lovely decorative contrast without overpowering the warm apple flavors.
Side Dishes
These Apple Cinnamon Custard Slab Bars shine on their own but pair beautifully with a scoop of creamy vanilla ice cream or a dollop of whipped cream. For brunch, serve alongside a cup of spiced chai or rich coffee to really complement the warm spices and buttery crust. They also make a charming dessert after a simple autumn meal—think roasted chicken or pork with seasonal vegetables.
Creative Ways to Present
If you want to wow your guests, serve the bars on a rustic wooden board with an array of sliced apples, nuts, and a jug of warm caramel sauce on the side. You might also try individual servings dusted with extra cinnamon or topped with a drizzle of honey and crushed pecans for added texture. These bars are versatile, so feel free to get creative with how you plate them!
Make Ahead and Storage
Storing Leftovers
Apple Cinnamon Custard Slab Bars store wonderfully in an airtight container at room temperature for up to two days. If you want to keep them longer, refrigeration is your friend and will keep them fresh for up to five days. Just be sure to cover them well to prevent the glaze from drying out.
Freezing
For a make-ahead dessert that’s ready when you are, freeze the unglazed baked slab bars wrapped tightly in plastic wrap and foil. They’ll keep well in the freezer for up to three months. When you’re ready to indulge, thaw completely in the fridge and add the vanilla glaze before serving for that fresh bakery finish.
Reheating
Warm leftovers gently in a low toaster oven or microwave to bring back that freshly baked feeling. Just a few seconds in the microwave or 10 minutes at 300°F will revive the flavors and textures beautifully. Serve warm with ice cream for a melt-in-your-mouth treat, or enjoy at room temperature for a cozy snack.
FAQs
Can I use other types of apples?
Absolutely! While tart apples like Granny Smith or Honeycrisp give the best balance of flavors, you can experiment with Fuji or Gala for a sweeter twist. Just be mindful that sweeter apples may make the filling less tangy.
Is the glaze necessary, or can I skip it?
The vanilla glaze adds a lovely sheen and a sweet finishing touch but the bars are delicious on their own. If you prefer a less sweet dessert, feel free to skip the glaze or simply dust with powdered sugar.
Can I make these bars gluten-free?
You can substitute the all-purpose flour with a gluten-free baking mix that measures cup for cup. Just be sure it contains xanthan gum or a similar binder to help keep the crust tender and flaky.
What’s the best way to slice these slab bars?
Use a sharp serrated knife and cut when the bars are completely cool to ensure clean, neat slices. Running the knife under hot water and drying it before slicing can help if the glaze sticks.
Can I add nuts to the filling?
Definitely! Chopped walnuts or pecans mixed into the apple filling add a delightful crunch and nutty flavor that pairs wonderfully with the cinnamon and apples.
Final Thoughts
There’s something incredibly comforting and joyous about sharing Apple Cinnamon Custard Slab Bars with friends and family. This recipe takes a classic and elevates it into a stunning dessert that’s as delicious as it is beautiful. I can’t wait for you to try making these bars at home—trust me, once you do, they’ll become your new go-to treat for any occasion.
PrintApple Cinnamon Custard Slab Bars
These Apple Cinnamon Custard Slab Bars offer a refined twist on the classic Chicago bakery apple slices, featuring a flaky double crust enveloping a silky spiced apple-custard filling. Topped with a glossy vanilla glaze, these bars are perfect for neatly slicing and serving at gatherings, brunches, or as an elegant dessert. The custardlike texture is achieved naturally as the apples bake down with sugar and cornstarch. A lovely balance of tart apples, warm spices, and smooth vanilla makes this American-style dessert a standout treat.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 4 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 1½ cups cold unsalted butter, cubed
- 2 large eggs
- ½ cup ice water
- 1 tbsp lemon juice
Apple Filling
- 6–7 cups sliced apples, peeled
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tbsp cornstarch
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Vanilla Glaze
- 2 cups powdered sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- 2 tbsp melted butter
Instructions
- Make the Crust: Whisk together the flour, granulated sugar, and salt in a large bowl. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate bowl, mix the eggs, ice water, and lemon juice. Add this liquid mixture gradually to the flour mixture, stirring gently until the dough just comes together. Divide the dough into two rectangles—the larger one will form the base. Wrap and chill both for 30 minutes to maintain flakiness.
- Prepare the Filling: In a large bowl, toss the peeled and sliced apples with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Ensure the apples are evenly coated to create a spiced, thick custard once baked.
- Assemble: Preheat your oven to 375°F (190°C). Press the larger chilled dough sheet evenly into a greased 9×13 inch baking pan to form the bottom crust. Spread the apple mixture evenly over this crust. Roll out the second dough rectangle and place it gently over the apples. Trim the edges to align with the pan, crimp to seal, and cut several vents on top to allow steam to escape during baking.
- Bake: Place the assembled slab in the preheated oven and bake for 45 to 50 minutes until the crust is golden brown and the filling is bubbling and thickened, indicating the custard texture is set.
- Cool Completely: Remove the bars from the oven and allow them to cool fully in the pan. This cooling step is crucial as it allows the apple custard filling to set firmly enough for clean slicing.
- Glaze: Whisk together powdered sugar, milk, melted butter, and vanilla extract until smooth. Spread the vanilla glaze evenly over the cooled slab bars. Let the glaze rest for about 15 minutes to harden slightly before slicing into 16 bars for serving.
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best balance of sweetness and acidity.
- Chilling the dough before baking is essential to ensure a flaky crust; avoid warm butter which can cause toughness.
- For an elevated flavor, add 1 teaspoon of cardamom to the apple filling mixture.
- Serve these bars chilled, at room temperature, or warmed with a scoop of vanilla ice cream for extra indulgence.