Apple Slab Pie with Crumble Topping
This apple slab pie with a buttery crumble topping feeds a crowd with flaky pie crust, spiced apple filling, and a sweet streusel crunch in every bite.
Why This Apple Slab Pie Belongs at Every Fall Gathering
There is something wonderfully generous about a slab pie. Instead of fussing over a single round dish and hoping there are enough slices to go around, you get a full sheet pan of flaky, buttery goodness that feeds a crowd without breaking a sweat. This apple slab pie with crumble topping takes everything people love about classic apple pie, that warm cinnamon-spiced filling tucked into a golden crust, and stretches it into a big, shareable dessert topped with a crunchy oat streusel.
If you have ever searched for easy apple pie crust ideas or fall pies recipes easy enough for a weeknight, this is the one to bookmark. It comes together with two rolled crusts, a bowl of spiced apples, and a simple crumble you rub together with your fingers. No fancy lattice work required.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy rimmed baking sheet keeps the bubbling filling contained, and a good pastry cutter makes quick work of the crumble topping without warming the butter too much with your hands.
The Secret to a Great Apple and Pie Crust Combo
The magic of any apple and pie crust recipe comes down to two things: picking the right apples and not overworking your dough. For this slab pie, I like a mix of Granny Smith for tartness and Honeycrisp for natural sweetness and a bit of crunch that holds up during baking. Avoid apples that turn mushy, like Red Delicious, since you want distinct slices even after 45 minutes in the oven.
As for the crust, store-bought refrigerated pie crusts work beautifully here and save you time, which is exactly why this counts as one of the easier recipes with pie crust you can make from scratch feel. If you prefer homemade, just make sure your dough is well chilled before rolling it out to fit the pan.
Chef's Tip: Keep your butter cold, both in the crust and the crumble. Cold butter is what creates those flaky, craggy layers as it melts in the oven, giving you texture in every single bite.
Building the Layers: Filling, Crust, and Crumble
This recipe is essentially three simple components stacked together. First, the spiced apple filling, thickened with a touch of flour so it sets up nicely instead of running all over the pan. Second, the top and bottom crusts, which cradle the filling and turn golden brown as they bake. Third, the crumble topping, made from flour, oats, brown sugar, and butter, which adds a satisfying crunch that a plain top crust just cannot match.
Unlike a traditional one crust apple pie, this double crust version with a crumble on top gives you the best of both worlds: a flaky bottom and a textured, almost cobbler-like top. It is one of those homemade apple desserts that looks impressive but is genuinely forgiving if your edges are not perfectly crimped.
Ready to make it? Here is the full step-by-step recipe:
Apple Slab Pie with Crumble Topping
This apple slab pie with a buttery crumble topping feeds a crowd with flaky pie crust, spiced apple filling, and a sweet streusel crunch in every bite.
Ingredients
- 2 refrigerated pie crusts, store-bought or homemade, for a double crust
- 8 apples, peeled, cored, and thinly sliced, Granny Smith or Honeycrisp
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 tbsp all-purpose flour, for the filling, to thicken
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice, freshly squeezed
- 1/4 tsp salt, divided
- 1 cup all-purpose flour, for the crumble topping
- 1/2 cup old-fashioned oats
- 1/2 cup light brown sugar, packed, for the crumble
- 3/4 cup unsalted butter, cold, cubed, divided between filling dots and crumble
- 1 egg, beaten, for egg wash
- 1 tsp vanilla extract
Instruction
Preheat the oven to 375 degrees F (190 degrees C) and line a 9x13-inch rimmed baking sheet or slab pie pan with the first pie crust, pressing it into the corners and up the sides.
In a large bowl, toss the sliced apples with granulated sugar, half of the brown sugar, 3 tablespoons flour, cinnamon, nutmeg, lemon juice, vanilla, and a pinch of salt until evenly coated.
Spread the apple filling evenly over the bottom crust, then dot with 2 tablespoons of the cold butter.
Roll out the second pie crust to fit the pan and lay it over the filling, trimming and crimping the edges to seal. Cut a few small slits in the top for steam to escape.
In a separate bowl, combine the remaining 1 cup flour, oats, remaining brown sugar, and a pinch of salt. Cut in the remaining cold butter with your fingers or a pastry cutter until the mixture forms coarse, pea-sized crumbles.
Brush the top crust with the beaten egg wash, then sprinkle the crumble topping evenly over the entire surface, pressing gently so it adheres.
Bake for 40 to 45 minutes, until the crust is deep golden brown and the filling is bubbling around the edges. Tent with foil halfway through if the topping browns too quickly.
Cool on a wire rack for at least 1 hour before slicing into squares to allow the filling to set.
Equipment
- 9x13-inch rimmed baking sheet or slab pie pan
- Rolling pin
- Large mixing bowls
- Pastry cutter
- Wire cooling rack
Notes
Serving, Storing, and Making It Your Own
Let the pie cool for at least an hour before slicing. I know the smell coming from the oven makes that nearly impossible, but the resting time lets the filling set so your squares hold their shape instead of sliding apart. Serve it warm with a scoop of vanilla ice cream, or at room temperature with a dusting of powdered sugar for a simpler presentation.
This recipe is also endlessly adaptable. Swap in pears for half the apples, add a handful of dried cranberries to the filling, or stir a bit of caramel sauce into the apples before baking for a richer, gooier version. It plays well as apple tarts with pie crust too, if you want to portion the filling into smaller individual pastries for a party.
Chef's Tip: If your kitchen runs warm, chill the assembled, unbaked slab pie in the fridge for 15 minutes before it goes in the oven. This helps the crust hold its shape and bake up extra flaky.
Whether you are making this for a holiday table, a potluck, or just because the apples in your fridge are calling your name, this slab pie delivers all the comfort of a classic apple crisp with pie crust, in a format that is easy to slice, easy to share, and even easier to love.
