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 3 Granny Smith, 3 Braeburn, 3 Golden Delicious recommended; slice Granny Smith and Braeburn 1/8-inch thin, Golden Delicious 1/4-inch thin); 1 cup (115g) powdered sugar; 2 Tbsp half and half, or more as needed

There’s just something irresistibly cozy about this Crumb Topped Apple Slab Pie Recipe. Imagine biting into tender, cinnamon-kissed apples beneath a buttery, crunchy oat crumb—perfect for sharing with a crowd or slicing up for lunchboxes all week long.

The image shows a single slice of apple pie on a white plate with a gold rim, placed on a white marbled surface. The pie has a golden-brown crust edge on the right side and a crumbly, light brown topping with visible oat flakes and sugar crystals. Beneath the crumb topping, you can see soft, thick slices of cooked apple filling, colored pale yellow with hints of light brown cinnamon sauce. On top of the pie slice, there is a smooth, round scoop of creamy white ice cream slightly melting and dripping over the crumb topping and apple layer. A gold fork rests nearby, and a deep red cloth is partially visible in the background 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 honestly can't get enough of this crumb topped apple slab pie. It’s the kind of recipe that feels like home on a plate—warm, inviting, and oh-so-satisfying. Plus, the large size makes it a crowd-pleaser that’s easy to share without fuss.

Easy to Make in One Pan: Using a jelly roll pan keeps prep simple and clean, great for busy days or when you want comfort without complications.
Perfect Texture Contrast: The crisp crumb topping paired with tender, juicy apples offers a delightful bite every time.
Customizable Apple Blend: You can mix sweet and tart varieties to get the perfect balance of flavor and texture to suit your taste.
Great for Serving a Crowd: Its slab size easily feeds many, making it ideal for potlucks, holiday meals, or cozy family gatherings.

A rectangular pie with a golden-brown crust forms the bottom layer, topped by a thick layer of cooked apple slices with soft yellow and light tan colors. Above the apple layer, there is a crumbly topping made of golden oat clusters and streusel, sprinkled evenly across the surface. Drizzled on top is a thin white glaze in irregular lines. The pie sits in a well-used metal pan on a white marbled surface, with a vintage silver pie server lifting out one piece from the corner. A dark red cloth is tucked under the pan on the left side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this crumb topped apple slab pie serves a purpose, blending together to create a perfectly balanced dessert. The combination of crisp apples, a lightly sweetened filling, and a buttery crumb topping is pure magic — and I’ll share some tips to make the most of each one.

Flat lay of peeled, cored, and thinly sliced Granny Smith, Braeburn, and Golden Delicious apples arranged in an even fan; two whole uncracked brown eggs; a small white ceramic bowl of granulated sugar; a small white ceramic bowl of packed light brown sugar; a small white ceramic bowl of quick oats; a small white ceramic bowl of all-purpose flour; a small white ceramic bowl of ground cinnamon; a small white ceramic bowl of ground nutmeg; a small white ceramic bowl of salt; a small white ceramic bowl with fresh lemon juice; chilled unsalted butter cut into small cubes on a simple white ceramic plate; powdered sugar in a small white ceramic bowl; half and half in a small white ceramic bowl placed 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: Start here for a foolproof base—you get flaky crust without the fuss of making dough from scratch.
Granulated & Brown Sugar: These mix in both the filling and topping, adding sweetness plus a touch of molasses-y depth from the brown sugar.
Quick Oats: They add that signature chewy crumb crunch that complements the soft apples beautifully.
All-Purpose Flour: Acts as the thickener in the filling to soak up extra juices, and also helps form the crumb topping.
Unsalted Butter: Chilled cubes bring richness to the topping and help it crisp up perfectly in the oven.
Apples (a Crisp Mix): I love blending Granny Smith, Braeburn, and Golden Delicious for a combo that’s tart, sweet, and tender once baked.
Spices (Cinnamon & Nutmeg): Warm and comforting, these are the heart of that classic apple pie flavor.
Lemon Juice: Brightens the filling and prevents the apples from browning before baking.
Powdered Sugar & Half and Half (for Glaze): Optional but oh-so-worth-it—add a drizzle of sweet creaminess on top or serve alongside vanilla ice cream.

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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 how versatile this crumb topped apple slab pie recipe is, and I bet you will too. Once you have the basics down, try playing around with your favorite apples or even adding a handful of nuts to the topping for an extra crunch.

Variation: I once added chopped pecans to the crumb topping for a toasty twist, and my family couldn’t get enough of it.
Dietary Modification: Swap the butter for coconut oil if you want a dairy-free version — it still turns out deliciously crisp.
Seasonal Change: In late summer, I sometimes mix in a cup of fresh peaches with the apples for a unique flavor blend.

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

Step 1: Ready the crust like a pro

First things first, preheat your oven to 425°F (220°C). Unroll both refrigerated pie crusts, stack them, and roll out gently into a 17 by 12-inch rectangle. I like to dust my surface lightly with flour so the dough doesn’t stick. Then, fold the dough carefully and transfer it to your jelly roll pan. Once it’s in place, unfold gently and press the edges under to fit the pan perfectly — you want a nice even base without tears. Pop it back in the fridge while you prep the filling and topping; chilling the dough helps it keep its shape.

Step 2: Whip up that crumb topping

Mix granulated and brown sugars with oats, flour, and salt in a bowl. Then, cut in the chilled butter cubes using a pastry cutter or just rub it in with your fingers until you have coarse crumbs. Chill this mixture too — cold butter is the secret to getting that perfectly crisp topping.

Step 3: Prepare the apple filling

In a small bowl, whisk together sugars, flour, cinnamon, nutmeg, and salt. In a larger bowl, toss your sliced apples with fresh lemon juice — this keeps them bright and fresh. Then, add your sugar-spice mix and toss again until every slice is coated evenly. I like to slice the tart apples super thin so they cook just right, and keep some of the sweeter ones a bit thicker for texture variation.

Step 4: Assemble and bake with care

Pull your crust from the fridge and spread the apple filling all over, pressing gently to create an even layer. Sprinkle the crumb topping evenly over the apples. Bake uncovered for about 33 to 38 minutes, and if the topping starts browning too fast, tent with foil in the last 10 minutes. You’ll know it’s done when the apples are tender and the topping is golden. Let it cool until warm—it’ll slice more cleanly that way.

Step 5: Add the finishing touches

Want to step it up? Whisk powdered sugar with half and half to make a poured glaze. Just drizzle it over the warm pie for a pretty glossy finish. Or, for everyday indulgence, serve slices with a scoop of vanilla ice cream — they’re both winners in my book.

Top Tip

Making this crumb topped apple slab pie recipe has taught me a few things that make all the difference between good and great—and they’re super easy to follow.

Keep Butter Cold: Chilling butter before making the crumb topping keeps it from melting too early, giving you that irresistible crunch.
Slice Apples Consistently: Thin, even slices cook uniformly. I like mixing thinner slices of tart apples with thicker ones of sweeter varieties for layered texture.
Watch Your Oven: Tent with foil as needed near the end of baking to prevent the topping from getting too dark while the apples finish cooking.
Chill Crust Before Baking: It keeps the crust from shrinking and helps with crispness, so don’t skip that chilling step.

How to Serve Crumb Topped Apple Slab Pie Recipe

Garnishes

I adore a light dusting of powdered sugar straight on top, but when I’m feeling fancy, I drizzle that simple glaze or scoop on some homemade vanilla ice cream. A sprinkle of chopped toasted pecans adds a lovely nutty crunch that complements the crumb topping perfectly.

Side Dishes

Serve alongside a cup of hot coffee or chai tea for the perfect cozy combo. If you want to turn it into a fuller spread, a simple sharp cheddar cheese slice pairs surprisingly well with apple pie, balancing sweet and savory.

Creative Ways to Present

For holiday gatherings, I’ve laid out this pie on a rustic wooden board with fresh apple slices and cinnamon sticks scattered around—it’s a total crowd-pleaser visually and gets people reaching for seconds before I even get a slice!

Make Ahead and Storage

Storing Leftovers

I wrap leftover slices tightly in plastic wrap and store them in the fridge; they stay moist and tasty for up to 4 days. Before serving, I let them come to room temperature or warm them slightly.

Freezing

This slab pie freezes beautifully—just bake it completely, cool, then wrap tightly in foil and freeze. It keeps well for up to 3 months. Thaw overnight in the fridge for best texture.

Reheating

I like to reheat slices in a 350°F oven for 10-12 minutes to revive that crisp topping. Microwave works in a pinch but can make the crust a bit soggy.

Frequently Asked Questions:

Can I use homemade pie crust instead of refrigerated crust?

Absolutely! Homemade crust adds a personal touch and can be even flakier—just roll it out to the same size (17 by 12 inches) and follow the same assembly instructions.

What’s the best kind of apples to use?

A mix of tart and sweet baking apples works best. I like Granny Smith for tartness, Braeburn for balance, and Golden Delicious for sweetness. Be sure to slice crisp apples thinly so they cook through properly.

Can I make this pie gluten-free?

You can substitute a gluten-free all-purpose flour blend for the flour in both the filling and topping. Just check that your oats are certified gluten-free to keep it safe for gluten sensitivities.

How do I prevent the crumb topping from burning?

If you notice the crumb topping browning too quickly, tent the pie loosely with foil about 10 minutes before it’s done baking. This shields it from direct heat while allowing the apples to finish cooking through.

Final Thoughts

This Crumb Topped Apple Slab Pie Recipe holds a special place in my heart—it’s one of those simple, timeless desserts that never fails to bring smiles. I’m confident you’ll enjoy making it just as much as you do eating it. So, go ahead and give it a try; I promise your kitchen will smell amazing and your family/friends will thank you big time!