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 (a blend of Granny Smith, Braeburn, and Golden Delicious recommended); 1 cup (115g) powdered sugar; 2 Tbsp half and half, or more as needed

Nothing beats the cozy, homey feeling of fresh apples mingling with a buttery crumb topping. This Crumb-Topped Apple Slab Pie Recipe is like an instant classic on your dessert table—big, shareable, and bursting with cinnamon-spiced apple goodness beneath a golden crumble.

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

I can honestly say this Crumb-Topped Apple Slab Pie Recipe has become my go-to when I want to wow guests without fussing over individual pies. It’s the perfect crowd-pleaser when you want that warm apple pie vibe in a simple, rustic package that’s easy to slice and serve.

Easy to make: Using a slab pie makes assembly less tricky and perfect for feeding a bunch without getting out multiple pie tins.
Crumb topping magic: The buttery oat crumble adds texture and sweetness that perfectly contrasts the tender apples inside.
Apple combos rock: Mixing tart and sweet apples gives a balanced flavor and keeps every bite exciting.
Make ahead friendly: You can prep parts in advance and even freeze it to bake later, which is such a lifesaver on busy days.

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 Crumb-Topped Apple Slab Pie Recipe is built on simple pantry staples that combine brilliantly. Each ingredient plays a role—whether it’s the buttery crust that holds everything together, the sweet and tart apples for depth, or the crumble topping that turns it from just good to unforgettable.

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: Convenient and flaky, these form the sturdy base. Feel free to use homemade dough if you like!
Granulated and brown sugars: Two kinds of sugar bring that classic caramelized apple pie sweetness—a little molasses flavor from brown sugar blends perfectly.
Quick oats: They add a great rustic texture to the crumb topping without overpowering the filling.
All-purpose flour: Thickens the filling and helps bind the crumb topping.
Salt: Just a pinch here and there balances all the sweetness and heightens the flavors.
Unsalted butter: Cold and cubed for the topping to give it that perfect crumbly texture when baked.
Spices – cinnamon and nutmeg: Warm, fragrant spices are essential to bring out that classic apple pie flavor.
Fresh lemon juice: This keeps apple slices bright and stops browning, plus it adds a fresh zing.
Apples: Crisp varieties like Granny Smith, Braeburn, and Golden Delicious create a fantastic balance of tartness, sweetness, and texture.
Powdered sugar and half & half (optional): For a simple glaze that adds a pretty finishing touch and extra sweetness.

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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

I love tweaking this recipe depending on the season or who’s coming over. It’s so forgiving that you can personalize it easily—try different toppings or toss in some nuts or dried fruit for extra punch.

Variation: One time I swapped the crumb topping for a streusel with chopped pecans—it was a crunchy, nutty hit! Try toasted walnuts for a cozy, fall vibe.
Dietary tweak: You can easily make it dairy-free by using margarine or vegan butter and substituting the half and half in the glaze for almond milk.
Seasonal twist: In winter, add a dash of ground cloves or ginger to the apple filling for warmth and holiday charm.
Extra fruit: Feel free to add a handful of fresh cranberries or chopped pears to the filling to mix things up.

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

Step 1: Prepare and chill the crust

First, preheat your oven to 425°F. Take the refrigerated pie crusts out and roll them together into one large rectangle about 17 by 12 inches. Fold it carefully and drape it into your jelly roll pan—this keeps the slab shape nice and even. Pro tip: Chill the crust in the fridge while you prep everything else; it helps prevent shrinking and keeps it flaky.

Step 2: Make the crumb topping

Mix sugars, oats, flour, and salt, then work in the cold butter by rubbing it together with your fingers or using a pastry cutter. The texture should resemble coarse crumbs. Refrigerate the topping until it’s time to sprinkle over the apples.

Step 3: Mix the apple filling

In a big bowl, toss your apple slices with lemon juice so they stay nice and bright. Combine the sugars, flour, cinnamon, nutmeg, and salt separately, then mix it into the apples. This helps thicken the filling and ensures every slice gets flavorful.

Step 4: Assemble and bake

Lay the apple filling evenly over the chilled crust, gently pressing it to spread without squashing. Sprinkle the crumb topping all over. Bake for about 33 to 38 minutes, tenting with foil near the end if it’s browning too fast. You want the apples tender but the crust and crumble golden and crisp.

Step 5: Glaze and serve

Whisk powdered sugar with half and half to a drizzle-able consistency. Pop the glaze into a small bag, snip a corner, and make pretty lines over the pie once it’s slightly cooled but still warm. Or go classic and serve with a scoop of vanilla ice cream. Heaven!

Top Tip

Making this Crumb-Topped Apple Slab Pie Recipe taught me a few valuable tricks that really make it shine every time.

Chilling the crust: Don’t skip refrigerating the pie dough once it’s fitted in the pan—it keeps the crust from shrinking as it bakes, which was something I learned the hard way!
Thin apple slices: Slicing your apples thinly, especially the sweeter varieties, helps them cook evenly and become perfectly tender without turning mushy.
Foil tenting: Watch the pie closely at the end of baking and loosely cover with foil if the crumb topping or crust starts browning too fast. It helps it bake through without burning.
Using lemon juice: Tossing apples in lemon juice stops browning and brightens the flavors—this simple step made my pie look and taste fresher.

How to Serve Crumb-Topped Apple Slab Pie Recipe

Garnishes

I usually stick with a light dusting of powdered sugar or my simple glaze drizzle—it adds just enough sweetness without stealing the show. When I want to get fancy, a handful of chopped toasted pecans on top adds beautiful crunch and visual appeal.

Side Dishes

This pie is great on its own or paired with a scoop of vanilla ice cream or a dollop of fresh whipped cream. For brunches, I like serving it alongside a sharp cheddar cheese board and a hot cup of coffee—it’s like the best of sweet and savory worlds collided.

Creative Ways to Present

For holidays or gatherings, I’ve arranged smaller squares on a large wooden board with some fresh apple slices, cinnamon sticks, and sprigs of rosemary for a rustic, inviting look. Wrapping individual slices in parchment paper boxes also makes for charming party favors.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly with foil or plastic wrap at room temperature for one day, then move any remaining pie to the fridge for up to three days. Cold pie slices reheat beautifully with a quick zap in the oven or toaster oven to bring back the crispness.

Freezing

This pie freezes well unbaked—just assemble and wrap tightly in plastic wrap and foil. When you’re ready, bake from frozen but add a few extra minutes to the baking time. You can also freeze baked slices individually for a quick dessert option later.

Reheating

To keep the crumb topping crisp, I reheat slices in a preheated 350°F oven for about 10 minutes. Microwaving works in a pinch but can make the crust soggy, so I save that for emergencies only.

Frequently Asked Questions:

What kinds of apples are best for Crumb-Topped Apple Slab Pie Recipe?

The best approach is to use a blend of sweet and tart apples. I like Granny Smith for tartness, Braeburn for a balance of sweet and spice, and Golden Delicious for a mellow sweetness. Mixing them creates the perfect balance of flavor and texture.

Can I make the crumb topping ahead of time?

Absolutely! I often prepare the crumb topping the day before to save time. Just keep it refrigerated in an airtight container to maintain the butter’s coldness, which is key for the crumbly texture.

Why should I tent the pie with foil during baking?

Tenting with foil prevents the crumb topping or crust from getting too dark too quickly. This tip helped me get a perfectly golden topping without burnt edges—especially important since the baking time can be a bit long for the thick apple filling to fully cook.

Can I use homemade pie crust instead of refrigerated dough?

Yes! Homemade pie crust works wonderfully if you prefer to make your own. Just roll it out to the same size and fit it carefully into your slab pan. Make sure to chill it thoroughly before baking for the best results.

Final Thoughts

Honestly, this Crumb-Topped Apple Slab Pie Recipe is one of those recipes I keep coming back to because it’s just so satisfying and crowd-friendly. Whether you're serving it at a family dinner or baking it for a casual weekend treat, it’s a reliably delicious way to make apple pie easier and even more fun to share. I hope you give it a try and find as much joy in making and eating it as I do!