There’s something truly comforting about a good apple pie, but this one takes it up a notch. The **Crumb-Topped Apple Slab Pie Recipe** fills your kitchen with that warm apple-cinnamon aroma and delivers a perfect balance of sweet, tart, and crunchy textures that’s hard to resist.
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Why You'll Love This Recipe
I can’t tell you how many times this crumb-topped slab pie has been the centerpiece at family gatherings and potlucks. It’s straightforward, but feels fancy and homemade, with that golden crust and irresistible oat crumble on top.
- Easy to make in one pan: This recipe uses a jelly roll pan, so it’s perfect for serving a crowd without hassle.
- Perfect apple blend: Combining sweet and tart apples ensures every bite is flavorful and tender.
- Crunchy crumb topping: The oat and brown sugar mix adds delightful texture and a hint of chewiness that contrasts the soft filling.
- Customizable glaze: Add a drizzle of powdered sugar glaze or vanilla ice cream for that extra indulgence.
Ingredients & Why They Work
This pie comes together with simple pantry staples that combine to give you that classic apple pie taste, but in a slab pie format that’s easy to slice and serve. Each ingredient plays a special role—from the buttery crust to the crisp apples and especially the crumbly oat topping.
- Refrigerated pie crusts: Using store-bought crust cuts down prep time but still gives you a flaky base; homemade dough works beautifully if you prefer.
- Granulated and brown sugar: The brown sugar gives depth and moisture, while granulated sugar balances sweetness in the topping and filling.
- Quick oats: These add that signature crumbly, chewy texture to the topping you’ll love.
- All-purpose flour: Thickens the filling and binds the topping nicely without weighing it down.
- Unsalted butter: Chilled butter folded into the crumb topping creates those irresistible buttery clusters.
- Apples (a blend): I recommend a mix like Granny Smith, Braeburn, and Golden Delicious for the perfect balance of tartness and sweetness.
- Cinnamon and nutmeg: These warm spices bring that classic fall flavor that makes apple pie comforting and cozy.
- Fresh lemon juice: A bit of acid keeps the apples bright and prevents browning before baking.
- Powdered sugar and half and half (optional): For that smooth glaze that adds a subtle sweetness and a pretty finish.
Make It Your Way
What’s fun about this Crumb-Topped Apple Slab Pie Recipe is how easy it is to tweak. I've tried it gluten-free by swapping the crust and flour, and even experimented with adding chopped nuts to the topping for extra crunch. You can really make it your own!
- Variation: I love swapping half the apples for pears in the fall – it adds a lovely delicate sweetness that pairs beautifully with the spices.
- Diet-friendly tweaks: Use a gluten-free crust and oat flour for the topping to keep it inclusive without losing texture.
- Seasonal spins: Add a handful of dried cranberries or chopped walnuts into the filling mix for festive flair during the holidays.
- Difficulty level: This pie is surprisingly beginner-friendly since you don’t have to make a lattice crust or fuss with individual pies.
Step-by-Step: How I Make Crumb-Topped Apple Slab Pie Recipe
Step 1: Preparing the Crust
First, preheat your oven to 425°F. I like to lightly dust the counter with flour before unrolling the refrigerated pie crusts—stacking them together helps when you roll out one large rectangle. Roll the dough to about 17 by 12 inches so it fits nicely in your jelly roll pan. Folding it carefully for transfer reduces tears. I usually press the edges under and use a fork to trim and decorate—it’s the simplest way to add a bit of charm.
Step 2: Making the Crumb Topping
Mix the sugars, oats, flour, and salt. Then comes the fun part—cutting chilled butter cubes into the mixture. I often use my fingertips because I like feeling when the texture is just right—crumbly but still a little chunky. Pop this topping in the fridge to keep it cold until assembly.
Step 3: Preparing the Apple Filling
In a bowl, whisk the sugars, flour, cinnamon, nutmeg, and salt for a well-spiced base. Peel, core, and slice your apples thinly—about ⅛-inch for tart apples and a bit thicker for softer varieties like Golden Delicious. Toss the slices with fresh lemon juice right away to prevent browning, then mix with the sugar-spice blend. This step ensures each slice is coated and flavorful.
Step 4: Assembling and Baking
Pull the crust from the fridge and spread the apple filling evenly across the base. I gently press the apples down so there aren't any giant lumps, which helps them cook evenly. Sprinkle that chilled crumb topping evenly over the apples. Bake for about 33 to 38 minutes, but here’s a tip: keep an eye on it, and tent foil over if the topping starts browning too quickly during the last 10 minutes. The pie is ready when the apples are tender—you can check by piercing with a toothpick.
Step 5: Glazing and Serving
While the pie cools to warm, whisk powdered sugar and half and half to a drizzling consistency. I like to pipe it on using a plastic bag with the corner snipped off—it’s a neat trick to get pretty lines without a mess. Or simply serve with vanilla ice cream for a classic finale.
Top Tip
Having made this crumb-topped beauty several times, I’ve learned a few tricks that really help make it shine every time.
- Thin slicing matters: Thin apple slices, especially for tart varieties, ensure they soften fully during baking without making the pie watery.
- Cold butter equals better crumble: Keep your butter chilled until the last second when mixing into the topping, so you get those lovely crumbly clusters instead of a greasy mess.
- Tent foil to avoid burning: I once ruined a batch by letting the topping darken too much—tenting foil for the last 10 minutes is a lifesaver.
- Chill crust before filling: Refrigerating the crust helps prevent shrinking or puckering while baking, keeping your pie edges neat and tidy.
How to Serve Crumb-Topped Apple Slab Pie Recipe
Garnishes
I almost always serve this pie warm with a scoop of vanilla ice cream on top—the contrast of hot pie and cold ice cream is heavenly. For a little extra flair, a drizzle of homemade caramel sauce or a sprinkle of chopped toasted pecans offers a nice crunch and flavor boost.
Side Dishes
Since this slab pie is a dessert favorite, I like pairing it with simple, savory dishes like roasted pork or a sharp cheddar cheese platter when serving at a party. It’s also fantastic alongside a casual fall brunch spread with coffee or cider.
Creative Ways to Present
For holiday gatherings, I’ve cut the slab pie into neat squares and placed them on individual dessert plates with a sprig of fresh mint or a dusting of cinnamon sugar. Sometimes I bundle slices in parchment paper tied with twine for a charming take-home gift.
Make Ahead and Storage
Storing Leftovers
Leftover pie keeps beautifully covered at room temperature for up to two days. If your kitchen is warm, I prefer storing it in the fridge, tightly wrapped with plastic wrap or in an airtight container, to keep that topping from getting soggy.
Freezing
I’ve frozen unbaked assembled slab pies wrapped tightly in foil and plastic wrap. When ready to bake, thaw overnight in the fridge and bake as directed—just add an extra 5-10 minutes of bake time if needed. It’s a great way to prep ahead for busy days.
Reheating
Reheating leftover slices in a 350°F oven for around 10 minutes revives the crust’s crispness and softens the apples back to perfect. Avoid microwaving since it tends to make the topping soggy and the crust chewy.
Frequently Asked Questions:
Yes! Just make sure to thaw them fully before rolling out. I recommend chilling the unrolled dough again before adding the filling to prevent shrinking and tearing.
A combination of tart and sweet apples works best—Granny Smith, Braeburn, and Golden Delicious are my favorites. Tart apples add structure and balance the sweetness, while sweet apples soften nicely and bring the depth of flavor.
Absolutely, you can assemble the pie the day before, keep it covered in the refrigerator, and bake it fresh the next day. Just be sure to cover tightly so the crust doesn't dry out.
Using flour in the filling helps thicken apple juices as they bake, and chilling the crust before filling it reduces shrinkage. Also, pressing the apples down slightly helps them cook evenly without excess liquid pooling.
Final Thoughts
This Crumb-Topped Apple Slab Pie Recipe is one of those treats that I love having on hand during fall and winter—it's cozy, satisfying, and just simple enough to whip up after a busy day. You’ll impress friends, family, and maybe even yourself with how effortlessly you turn basic ingredients into a slice of pure comfort. Give it a try, and I promise it’ll become a go-to recipe in your kitchen, just like it did in mine.
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Crumb-Topped Apple Slab Pie Recipe
- Prep Time: 35 minutes
- Cook Time: 38 minutes
- Total Time: 1 hour 45 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Crumb-Topped Apple Slab Pie features a flaky refrigerated pie crust topped with a cinnamon-spiced apple filling and a crunchy oat crumb topping. Baked to golden perfection and optionally glazed with a sweet powdered sugar drizzle, this slab pie is perfect for serving a crowd with its large 15-serving yield.
Ingredients
Crust
- 1 (14.1 oz) box refrigerated pie crusts (or substitute homemade pie crust dough)
Topping
- ⅓ cup (70g) granulated sugar
- ⅓ cup (75g) packed light-brown sugar
- 1 cup (97g) quick oats
- ½ cup (70g) all-purpose flour
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, chilled and diced into small cubes
Filling
- ⅓ cup (70g) granulated sugar
- ⅓ cup (75g) packed light brown sugar
- 3 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 ½ tablespoon fresh lemon juice
- 4 lbs peeled, cored and thinly sliced crisp apples (recommend blend: Granny Smith, Braeburn, Golden Delicious)
Glaze (optional) or Serve With Vanilla Ice Cream
- 1 cup (115g) powdered sugar
- 2 tablespoon half and half, or more as needed
Instructions
- Prepare the crust: Preheat the oven to 425 degrees Fahrenheit. Remove pie crusts from the package. Lightly dust a working surface with flour and unroll the pie crusts, stacking them on top of each other. Roll the stacked crusts out into a 17 by 12-inch rectangle. Fold the crust in half, then fold it in half again to transfer it to a 15 by 10 by 1-inch jelly roll pan. Carefully unfold the dough and fit it gently into the pan, pressing evenly. Fold the edges under to be even with the pan and add decorative edges if desired, such as a fork pattern. Transfer the crust to the refrigerator to chill until ready to fill.
- Make the topping: In a bowl, mix together ⅓ cup granulated sugar, ⅓ cup brown sugar, quick oats, flour, and salt. Add the chilled diced butter and cut it into the mixture using a pastry cutter or rub in with your fingertips until the mixture becomes crumbly. Place the topping in the refrigerator until ready to use.
- Prepare the filling: In a small bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. In a large bowl, place the peeled, cored, and thinly sliced apples and pour the fresh lemon juice over them. Toss to coat evenly. Then add the sugar and spice mixture to the apples and toss again until well coated.
- Assemble the pie: Remove the crust from the refrigerator. Spread the apple filling evenly over the crust, gently pressing it into an even layer. Remove the topping from the refrigerator and sprinkle it evenly over the apples.
- Bake the pie: Bake in the preheated oven for 33 to 38 minutes. If the topping or crust begins to brown too quickly, tent the pie loosely with foil during the last 10 minutes to prevent burning. The pie is done when the apples are tender and can be easily pierced with a toothpick. Remove from the oven and allow the pie to cool until warm.
- Prepare the glaze (optional) and serve: In a small bowl, whisk powdered sugar with half and half, adding more half and half 1 teaspoon at a time as needed to achieve a somewhat thick but pourable consistency. Transfer the glaze to a resealable bag, snip a small corner, and drizzle over the cooled pie. Cut the slab pie into squares and serve warm. Alternatively, serve with vanilla ice cream.
Notes
- Use a blend of sweet and tart apples such as Granny Smith, Braeburn, and Golden Delicious for the best flavor. I used 3 of each type for 4 lbs total.
- Slice Granny Smith and Braeburn apples very thinly, about ⅛-inch slices, and Golden Delicious slightly thicker, about ¼-inch, so all slice types bake evenly tender.
- If you use other types of crisp apples, ensure they are sliced thinly for even baking and tenderness.
- This recipe was adapted from Pillsbury and Better Homes & Gardens (BHG).
- For easier slicing after baking, allow the pie to rest for a few minutes but serve while still warm for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 35 mg
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