Well, hello, Fall! Can you think of a better way to usher in the new (and my favorite!) season than with these Apple Crisp Macchiato Bars?
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These Apple Crisp Macchiato Bars have an espresso shortbread crust topped with cinnamon apples, then with a crisp cinnamon-espresso topping! These bars are so cozy and delicious!
If you enjoy this recipe, check out the posts for my Caramel Apple Shortcake, Honey Lavender Latte Cookies, and Apple Date Pie!
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Ingredients
Here's everything you'll need for these fantastic bars! Most of them you likely have in your fridge and pantry already! Check the recipe card below for ingredient amounts.
Espresso Shortbread Crust Ingredients
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be softened before you begin.
- Brown Sugar - For sweetness and a slight molasses flavor.
- Flour - Provides structure for the crust. I used all-purpose flour.
- Espresso Powder - For flavor.
- Salt - Helps to balance and enhance the flavor of the crust.
Apple Filling Ingredients
- Apples - You can't make apple bars without them! 😉 I used a mix of Gala and Granny Smith apples, but you can use whatever kind of apples you prefer! How thick you cut your apples will determine how soft they are after baking. I prefer the apples to be soft, so I cut mine thinly (about ⅛ inch).
- Lemon Juice - To help enhance the flavor of the apples.
- Brown Sugar - For sweetness and a slight molasses flavor.
- Flour - To help absorb some of the juices from the apples, so your bars don't turn out watery. I used all-purpose flour.
- Ground Cinnamon - For flavor.
Topping Ingredients
- Flour - For structure for the topping. I used all-purpose flour.
- Brown Sugar - For sweetness and a slight molasses flavor.
- Sugar - For sweetness.
- Ground Cinnamon - For flavor.
- Espresso Powder - For flavor.
- Salt - To balance and enhance the flavors of the topping.
- Unsalted Butter - Provides moisture to bring the topping together, and a bit of richness. Unsalted to that you control the amount of salt in the recipe. You want the butter to be cold so that you can cut it in to the rest of the ingredients.
Instructions
Just a few easy steps and then you're in for a treat! See the recipe card below for more detailed instructions!
In a small bowl combine the flour, espresso powder, and salt.
Cream the butter and brown sugar until light and fluffy.
Add the flour mixture and mix until crumbly.
Press the crust mixture evenly into the bottom of the pan and bake.
Toss the apple slices with the lemon juice. Add the remaining filling ingredients and toss to combine.
Combine all topping ingredients except butter and mix to combine. Cut in the butter using a fork or a pastry blender.
Assembling the Bars
Allow the crust to cool slightly so you don't burn yourself assembling the bars.
Arrange the apples in an even layer over the partially-baked crust.
Spread the topping evenly over the apples.
Bake until topping is crisped and golden, and the apple mixture is bubbling.
Hint: Let the bars cool completely before slicing or removing them from the pan! This time allows the juices to set up so that your bars aren't a watery mess!
Equipment
I used the following equipment for this recipe:
- 8"x8" pan - I used an 8"x8" pan for this recipe as written. If you'd like, the recipe can be doubled and baked in a 9"x13" pan. See the recipe card notes for details on revised bake times for the doubled recipe!
- Pastry Blender - While a pastry blender isn’t necessary to cut in the butter, it does make the job faster and easier! If you don't have one, a fork will do the job.
- Nonstick Parchment - I like to line my pans with nonstick parchment. If you let the parchment overhang the sides, it makes a nice 'handle' to use to remove the bars from the pan.
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Storage
The baked and cooled bars can be stored in the refrigerator for up to five days. I don't suggest freezing them, as the shortbread crust and topping don't hold up well to the moisture from the apples.
Top Tip
These Apple Crisp Macchiato Bars are fantastic at room temperature, but they're divine warmed with a scoop of vanilla ice cream and a drizzle of salted caramel sauce! If you'd like to make your own salted caramel sauce, there's a recipe included in the post for my Caramel Apple Shortcake!
FAQ
I used a mixture of Gala and Granny Smith apples for this recipe. I enjoy the well-rounded flavors of the mixture of sweet and tart apples, but you can use whatever varieties you prefer! My personal favorites for baking are Cortland, Fuji, Gala, Granny Smith, Honeycrisp, and Jonathan.
Yes! If you'd like to make salted caramel sauce to accompany these bars, check out the recipe included in the post for my Caramel Apple Shortcake!
Yes! If you'd like, the recipe can be doubled and baked in a 9"x13" pan. See the recipe card notes for details on revised bake times for the doubled recipe!
Other Recipes You May Like
Apple Crisp Macchiato Bars
Ingredients
Espresso Shortbread Crust
- 1¼ cups flour
- 1 teaspoon espresso powder (see note)
- pinch salt
- ½ cup unsalted butter, softened
- ¼ cup brown sugar
Apple Cinnamon Filling
- 4-5 medium apples, peeled, cored, and thinly sliced (~4 cups apple slices)
- 1 teaspoon lemon juice
- ¼ cup brown sugar
- 2 Tbsps flour
- ½ teaspoon ground cinnamon
Cinnamon-Espresso Topping
- ¾ cup flour
- ½ cup brown sugar
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon espresso powder (see note)
- ¼ teaspoon salt
- 6 Tbsps unsalted butter, cold and diced
Instructions
For crust
- Preheat oven to 350° F. Grease an 8"x8" square baking pan (see note) and line with parchment (see note) that extends up the sides of the pan (you'll use the parchment as handles to remove the bars from the pan later).
- In a small bowl combine the flour, espresso powder, and salt. Mix to combine and set aside.
- In the bowl of a stand mixer, cream the butter and the brown sugar until light and fluffy, at least three minutes. Scrape down the sides of the bowl as necessary.
- Add the flour mixture and mix until crumbly.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake the crust 12-14 minutes. The crust will be puffed, but not really browned at all. Allow to cool slightly so you don't burn yourself assembling the bars.
For Filling
- In a large bowl, toss the apple slices with the lemon juice. Add the remaining filling ingredients and toss to combine.
For Topping
- In a medium bowl, combine all topping ingredients except butter and mix to combine. Add the cold, diced butter and, using a fork or a pastry blender (see note), cut in the butter until no large pieces remain.
To Assemble and Bake the Bars
- Arrange the apples in an even layer over the partially-baked crust, then spread the topping evenly over the apples.
- Bake until topping is crisped and golden, and the apple mixture is bubbling, about 45 minutes. Allow the bars to cool completely before using the parchment to remove them from the pan and slice them. Serve at room temperature or warm. They're also lovely topped with vanilla ice cream and salted caramel sauce.
- The baked and cooled bars can be stored in the refrigerator for up to five days. I don't suggest freezing them, as the shortbread crust and topping don't hold up well to the moisture from the apples.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
Trish
I regret telling my partner that I made these because I wish they were all for me!
Amee
Omg Trish you made me LOL! 😀 I'm so, so happy that you enjoyed the recipe, and thanks so much for your review!