These apple squares taste like a cross between a clafoutis and an apple pie. They possess a soft, custardy layer where the fruit is baked against batter -- like a Dutch baby pancake in a handheld form, just begging to be wrapped up and slipped in your bag for later.
Apple Custard Squares
Adapted from Dorie Greenspan and Food52
3 medium apples
1/2 cup flour
1 tsp. baking powder
1/3 cup sugar
Pinch of salt
2 tsp. vanilla
6 T. whole milk
2 T. butter, melted and cooled
Preheat the oven to 400 degrees F. Butter an 8-inch square baking pan and line the bottom with parchment paper.
Peel the apples and slice them thinly. The thinner the better! A mandoline will work well here.
Whisk together the baking powder and flour in a medium bowl.
In a large bowl, mix together the eggs, sugar, and salt until pale in color and the sugar is fully dissolved. Add the milk, vanilla, and the melted butter. Add the flour and whisk until smooth. Gently fold the apples in to the batter. You want to coat each slice of apple, but try and keep them evenly suspended in the batter.
Pour into your prepared pan and bake for 40-50 minutes, or until golden and slightly puffy. Once it has cooled slightly, sift some powdered sugar over the top.