Name: Crumb-Topped Apple Slab Pie Recipe
Prep time: 35 min
Cook time: 38 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 (14.1 oz) box refrigerated pie crusts (or substitute homemade pie crust dough); 1/3 cup (70g) granulated sugar; 1/3 cup (75g) packed light-brown sugar; 1 cup (97g) quick oats; 1/2 cup (70g) all-purpose flour; 1/4 tsp salt; 1/2 cup (113g) unsalted butter, chilled and diced into small cubes; 1/3 cup (70g) granulated sugar; 1/3 cup (75g) packed light brown sugar; 3 Tbsp all-purpose flour; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp salt; 1 1/2 Tbsp fresh lemon juice; 4 lbs peeled, cored, and thinly sliced crisp apples (blend of Granny Smith, Braeburn, and Golden Delicious recommended); 1 cup (115g) powdered sugar; 2 Tbsp half and half (more as needed)

There’s something irresistibly homey and satisfying about a big, generous slice of pie with a crunchy, buttery topping. This Crumb-Topped Apple Slab Pie Recipe is exactly that—turned up a notch with a thick layer of crumb that makes every bite a little celebration. Trust me, it’s perfect for sharing (or sneaking second pieces when no one’s watching).

A slice of apple pie is on a white plate with gold trim. The bottom layer shows soft, cooked apple pieces in light golden syrup, topped with a crumbly, light brown streusel layer with small crunchy bits. On top of the pie slice, there is a smooth, round scoop of white vanilla ice cream melting slightly at the edges. The plate is on a dark wooden surface with a red cloth napkin nearby, and a gold fork is placed in front. In the background, there are blurred red and yellow apples. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crumb-Topped Apple Slab Pie Recipe
Top Tip
How to Serve Crumb-Topped Apple Slab Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crumb-Topped Apple Slab Pie Recipe

Why You'll Love This Recipe

This pie isn’t your average apple pie—it's a slab pie, which means more surface to cover with that irresistible crumb topping. It’s the perfect treat for when you want something rustic, comforting, and great for a crowd. I’ve made it countless times, and each slice brings back cozy fall vibes worth savoring.

Generous Crumb Topping: Adds a crispy, buttery texture that contrasts beautifully with soft, tender baked apples.
Sheet Pan Size: Easy to make large enough to feed a group, perfect for potlucks and family dinners.
Simple, Pantry-Friendly Ingredients: You likely have everything on hand—no fancy or hard-to-find items needed.
Flexibility with Apples: Mix sweet and tart varieties to get that perfect balance of flavor and texture.

The image shows a close-up of a rectangular apple crumble tart in a metal baking tray. The tart has three layers: a golden brown crust at the bottom with thick edges, a middle layer of soft apple slices with a light yellow color, and a top layer of crumbly, golden oat streusel sprinkled unevenly, drizzled with white icing glaze. One slice is lifted with a silver pie server, revealing the layers clearly. The background is a white marbled surface with a red cloth partially visible on the left side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is a beautiful harmony of simple, fresh ingredients that come together to create a dessert with layers of flavor and texture. Each component—crust, filling, and crumb topping—plays its part to build that classic apple pie experience with a fun twist. Here’s why I love each ingredient:

Flat lay of a small pile of thinly sliced Granny Smith apples with bright green skin, thinly sliced Braeburn apples showing red and yellow hues, thinly sliced Golden Delicious apples with warm golden-yellow tones, a small white ceramic bowl of granulated sugar sparkling white, a small white ceramic bowl of packed light brown sugar with a moist, caramel color, a small white ceramic bowl of quick oats with pale beige flakes, a small white ceramic bowl of all-purpose flour fine and white, a small white ceramic bowl of ground cinnamon warm brown powder, a small white ceramic bowl of ground nutmeg light brown powder, a few small cubes of chilled unsalted butter pale yellow and smooth, a small white ceramic bowl with fresh lemon juice bright yellow, a whole uncracked brown egg with a smooth clean shell, a small white ceramic bowl of powdered sugar snowy white, a small white ceramic bowl of half and half creamy white liquid, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated Pie Crusts: These make life easier and still deliver a flaky, buttery base. You can swap in homemade dough if you prefer, but store-bought makes this a breeze.
Granulated and Light Brown Sugar: The granulated sugar adds sweetness, while the brown sugar brings moisture and a hint of caramel richness to both the filling and crumb.
Quick Oats: Essential for that delicious crumbly topping texture—adds chewiness and a rustic feel.
All-Purpose Flour: Helps thicken both the filling and crumb topping so everything stays just right after baking.
Unsalted Butter: Chill it and cube it to get that perfect crumbly topping, and it also enriches the crust.
Apples: I recommend a mix like Granny Smith, Braeburn, and Golden Delicious. The balance of tart and sweet, with varying slices thickness, ensures every bite is tender but not mushy.
Spices (Cinnamon & Nutmeg): Classic warming spices that bring out the natural apple flavor beautifully.
Lemon Juice: Adds brightness, keeps apples from browning, and balances the sweetness.
Powdered Sugar & Half-and-Half (for the glaze): Optional but highly recommended for a pretty, sweet finish that’s easy to drizzle.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I enjoy most about this crumb-topped apple slab pie recipe is how easy it is to tweak to your liking. Whether you prefer your pie spiced up more or want to add a bit of texture with nuts, there’s room for creativity here.

Variation: I often add a handful of chopped pecans or walnuts to the crumb topping—it adds a lovely crunch that pairs perfectly with the soft apples.
Gluten-Free Option: Swap out the all-purpose flour for a gluten-free blend and use gluten-free oats. The pie crust can likewise be adapted with a gluten-free dough.
Spice it Up: Sometimes I like to add a pinch of ground ginger or cardamom along with the cinnamon and nutmeg for a more complex warmth.
Seasonal Swap: Try swapping apples with pears in late autumn for a beautiful twist on the filling texture and flavor.

Step-by-Step: How I Make Crumb-Topped Apple Slab Pie Recipe

Step 1: Prepping the Crust with Care

Start by preheating your oven to 425°F (220°C). Lightly flour your work surface and unroll those refrigerated pie crusts. Stack them, then roll out into a nice 17×12-inch rectangle. Folding the dough into quarters makes it easier to transfer to your jelly roll pan — a 15×10-inch pan is perfect here. Once it’s in place, gently unfold and press it evenly into the pan. Don’t forget to fold the edges under neatly to fit the pan. I like to take a fork and give the edges a little decorative touch — it’s a subtle detail that looks charming. Pop the crust back in the fridge until you’re ready for the filling to keep it nice and chilled.

Step 2: Crafting the Crumb Topping

While the crust chills, mix up your crumb topping. Combine granulated and brown sugars, quick oats, flour, and salt. Add in the chilled, cubed butter, then either use a pastry cutter or rub it in with your fingertips until you get that irresistible crumbly texture. The key is to keep the butter cold so the topping bakes up crispy and golden. Pop the crumb topping in the fridge to keep it firm until assembly.

Step 3: Apple Filling Magic

In a separate bowl, whisk together your sugars, flour, cinnamon, nutmeg, and salt. Then toss your peeled and thinly sliced apples with lemon juice to keep them from browning and add a hint of tanginess. Pour the sugar-spice mix over the apples and toss gently but thoroughly so each slice is coated in that fragrant, sweet-spiced blend.

Step 4: Assemble and Bake

Take your crust out of the fridge, then spread the apple mixture evenly over it, pressing gently to create an even layer. Sprinkle the crumb topping generously on top. Slide the whole pan into the oven and bake for 33 to 38 minutes. If the topping is browning too fast, tent the pie loosely with foil for the last 10 minutes to prevent burning. You’ll know it’s done when the apples are tender and you can easily pierce them with a toothpick.

Step 5: Glaze and Serve

Once the pie’s out of the oven and slightly cooled, whip up the optional glaze. Whisk together powdered sugar and just enough half-and-half until it’s thick but pourable. I love transferring it to a small bag, snipping a tiny tip, and drizzling it over the warm pie for that glossy, sweet finish. Cut into squares and serve warm. Oh, and a scoop of vanilla ice cream on the side? Unbeatable.

Top Tip

Making this Crumb-Topped Apple Slab Pie Recipe, I’ve found a few little nuggets of wisdom that make a big difference. Getting the topping just right and balancing your acid and sugars in the filling ensures this pie turns out every time.

Keep Butter Cold: When mixing the crumb topping, cold butter means crisp, flaky crumbs rather than a clumpy mess.
Thin Apple Slices: Slice your tart apples really thin (about ⅛ inch) so they cook evenly and stay tender but hold shape.
Even Layering: Press the filling down a bit to avoid air pockets—this helps the pie bake evenly and prevents sogginess.
Watch Browning: Tent with foil when the topping gets deep golden early to keep it from burning before the apples soften.

How to Serve Crumb-Topped Apple Slab Pie Recipe

Garnishes

When I’m serving this pie, I keep it simple but inviting. A light dusting of powdered sugar or a drizzle of the optional glaze gives it a lovely finishing touch. My favorite, though, is pairing it with a generous scoop of vanilla ice cream—the contrast of hot and cold, crunchy topping and creamy ice cream is pure bliss.

Side Dishes

Since this pie is a dessert star, I usually keep sides easy—think freshly brewed coffee or a warm cup of chai. For a brunch spread, it pairs beautifully with whipped cream and a bright green salad to balance the richness.

Creative Ways to Present

For gatherings, I’ve served this pie right on the baking sheet, letting guests slice their own squares, which adds to the rustic charm. Another fun idea is topping each slice with a cinnamon stick for garnish or a sprinkle of toasted nuts for extra texture and visual appeal.

Make Ahead and Storage

Storing Leftovers

Leftovers from this apple slab pie are surprisingly easy to keep. I let the pie cool completely, then cover it tightly with plastic wrap and store it in the fridge for up to 4 days. It actually tastes great even on day two, when the flavors have a chance to meld together more deeply.

Freezing

You can freeze the entire baked pie (without glaze) wrapped well in plastic wrap and aluminum foil. When you’re ready to enjoy, thaw overnight in the fridge and warm in the oven at 350°F until heated through and the topping is crisp again. Freezing works best if you plan ahead!

Reheating

I usually reheat slices in a preheated oven at 350°F for about 10 minutes to revive that crumbly top and warm the filling without drying it out. Avoid the microwave, as it tends to make the topping soggy instead of crisp.

Frequently Asked Questions:

What types of apples work best for crumb-topped apple slab pie?

I recommend a mix of tart and sweet varieties for the best flavor and texture balance. I personally use Granny Smith, Braeburn, and Golden Delicious apples. Slice tart apples thinner so they soften well.

Can I use homemade pie crust for this recipe?

Absolutely! Homemade pie crust works wonderfully here if you have your go-to recipe. Just roll it out to the specified dimensions and proceed as usual. Using refrigerated crusts is simply a time-saver.

How do I prevent the crumb topping from burning?

If you notice the crumb topping browning too quickly during baking, tent the pie loosely with foil during the last 10 minutes of baking. This protects the topping while the apples finish cooking.

Can I make this pie ahead of time?

Yes! You can assemble the pie up to the point before baking, cover it tightly, and refrigerate for up to 12 hours. Bring it back to room temperature before baking for best results.

Final Thoughts

This Crumb-Topped Apple Slab Pie Recipe feels like a warm hug from the oven every time I make it. Whether it’s a holiday dessert, a weekend treat, or just an excuse to savor the best of apple season, it never disappoints. Give it a try—you might just find yourself reaching for seconds, just like I do!