These Apple Crisp Macchiato Bars have a crisp espresso shortbread crust topped with an apple-cinnamon filling, then with a crunchy cinnamon-espresso topping! These bars are so cozy and delicious!
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
Note on espresso powder: I've found it difficult to find espresso powder--especially one that isn't already hard as a rock--at my local grocery store. I use King Arthur Baking brand (link here), as it's very fine and made specifically for baked goods. Note on 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.Note on pan size: This recipe as written bakes in an 8'x8" baking pan. If you'd like, the recipe can be doubled and baked in a 9"x13" pan. If doubling the recipe, you will need to increase the bake times. Bake the shortbread crust for about 16 minutes, then bake the assembled bars for an additional 50-55 minutes.