There’s something irresistibly cozy about a warm slice of apple dessert topped with a buttery crumb. This Crumb-Topped Apple Slab Pie Recipe brings all that comfort in a big, shareable pan perfect for family gatherings or casual Sunday treats. The mix of tender, cinnamon-spiced apples and that crumbly topping? Pure magic.
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Why You'll Love This Recipe
I honestly think this Crumb-Topped Apple Slab Pie Recipe hits the perfect balance between rustic charm and that little bit of extra buttery crunch you want from a crumble. It’s easy enough to pull together on a busy day but special enough to impress guests without fuss.
- Big-batch size: You get a large slab pie, so it's perfect for feeding a crowd or batch baking for the week.
- Crumb topping texture: The topping mixes oats with brown sugar and butter for that irresistible sweet, crisp bite.
- Apple blend flavor: Using a combo of tart and sweet apples creates complex, balanced fruit filling.
- Simplicity meets tradition: No fuss crust prep + comforting cinnamon and nutmeg spices make it a timeless dessert winner.
Ingredients & Why They Work
This recipe leans on simple pantry basics combined with fresh fruit, so it’s easy to shop for without sacrificing flavor or texture. Each ingredient plays its role, from supporting structure to taste and that signature crumbly finish.
- Refrigerated pie crusts: Convenient and flaky, ready-made crusts save you time but still deliver great texture; homemade dough works wonderfully too.
- Granulated and light brown sugar: The blend of sugars adds depth—a little caramel warmth from brown sugar balances the brightness of white sugar.
- Quick oats: Mixed into the topping for added chew and rustic crunch, they complement the buttery bits perfectly.
- All-purpose flour: Used in both topping and filling to thicken and bind the mixture, ensuring the pie holds together well.
- Salt: Just a pinch in both topping and filling brings out sweetness and rounds flavors nicely.
- Unsalted butter: Chilled and cubed for the crumb topping, butter creates that tender, melt-in-your-mouth texture you want.
- Ground cinnamon and nutmeg: Classic warming spices that transform plain apples into a comforting, fragrant filling.
- Fresh lemon juice: Brightens the apples and helps prevent browning while adding a subtle tang to balance sweetness.
- Fresh crisp apples: Use a combination like Granny Smith, Braeburn, and Golden Delicious for a mix of tartness and sweetness, perfectly tender yet firm after baking.
- Powdered sugar and half and half (optional glaze): Adds a sweet, delicate finish that you can drizzle over the pie to elevate presentation and flavor.
Make It Your Way
I love how flexible this Crumb-Topped Apple Slab Pie Recipe is. Sometimes I toss in a handful of chopped pecans or walnuts into the topping for extra texture, and other times I swap in a pinch of cloves or allspice for a subtle twist. You can easily tailor it to what you have or like best.
- Nutty topping: Adding chopped pecans to the crumb topping is my go-to when I want that extra crunch and a hint of nuttiness—it gives the pie a lovely rustic vibe.
- Spice it up: A dash of ground cloves or ground ginger can add a new dimension, perfect for holiday seasons or when you want a cozy variation.
- Crust alternatives: I’ve made this with gluten-free pie crust for friends with sensitivities and it still turned out beautifully—just watch baking times.
- Gluten-free option: Swap the all-purpose flour in the topping and filling with a gluten-free blend to keep things safe without sacrificing texture.
Step-by-Step: How I Make Crumb-Topped Apple Slab Pie Recipe
Step 1: Prepare and Chill Your Pie Crust
Start by preheating your oven to 425°F and unrolling both pie crusts on a lightly floured surface. Stack them and roll into a large rectangle — about 17 by 12 inches. Folding it carefully before transferring to your jelly roll pan helps prevent tearing. Once in the pan, gently unfold and press the dough evenly against the edges. Poking the edges or lightly decorating with a fork helps keep it neat. Pop it in the fridge while you prep the filling and topping; chilling keeps the crust from shrinking during baking.
Step 2: Mix the Crumb Topping and Chill It
In a bowl, stir together the sugars, oats, flour, and salt, then add your cold cubed butter. Using a pastry cutter or your fingertips, rub the butter in until the mixture turns crumbly and looks like coarse sand. This crumbly texture is exactly what gives the pie its signature topping. Toss it back in the fridge so it stays chilled until ready to sprinkle.
Step 3: Prepare the Apple Filling
Combine your sugars, flour, cinnamon, nutmeg, and salt in a small bowl. In a big mixing bowl, toss your thinly sliced apples with fresh lemon juice — this keeps them from browning and adds brightness. Next, pour your sugar and spice mix over the apples and gently toss to coat every slice. Using a gentle toss avoids bruising the apples while making sure all the flavor sticks.
Step 4: Assemble and Bake
Take the crust from the fridge and spread the apple mixture in an even layer, gently pressing it down so the pie bakes uniformly. Sprinkle the chilled crumb topping evenly over the apples. Bake for 33 to 38 minutes, tenting the pie with foil during the last 10 or so minutes if the topping gets too dark. You want the apples tender but still holding their shape. Once baked, let it cool until just warm—this resting time helps the filling thicken slightly.
Step 5: Optional Glaze and Serving
For a lovely finishing touch, whisk powdered sugar with half and half, adding a bit at a time until you get a thick but drizzly glaze. I love piping this over the cooled-ish pie for a pretty presentation, but vanilla ice cream is an equally fantastic way to serve. Cut into squares and enjoy while it’s still warm!
Top Tip
After years of making this pie, I’ve learned a few key tips that really help it come out perfectly every time. These little tricks make a huge difference in texture, flavor, and ease of baking.
- Use a mix of apples: Combining tart Granny Smith with sweeter Golden Delicious and Braeburn gives your filling the best texture and flavor balance.
- Thickness matters when slicing: Slice tart apples thin (~⅛ inch) so they soften during baking, but slice sweeter types just a bit thicker (~¼ inch) for some bite.
- Keep your butter cold for topping: Warm butter will blend in too smoothly and won’t create the crumbly texture we want.
- Don’t skip chilling the crust: It prevents shrinking and keeps the dough sturdy even with a juicy filling like apples.
How to Serve Crumb-Topped Apple Slab Pie Recipe
Garnishes
I usually keep it simple—just a drizzle of powdered sugar glaze or a scoop of creamy vanilla ice cream. Occasionally, I sprinkle a bit of finely chopped toasted pecans on top for an extra nutty crunch that pairs beautifully with the warm cinnamon apple.
Side Dishes
This pie shines best as a dessert, but if it’s for a fall brunch, I like pairing it with lightly spiced chai tea or cinnamon coffee. For dinner parties, a simple wedge of sharp cheddar cheese on the side balances the sweetness with a savory pop.
Creative Ways to Present
For holidays, I’ve arranged the pie squares on a festive wooden cutting board garnished with fresh thyme sprigs and thin apple slices. It’s an effortless way to dress up a humble slab pie and make it look extra special.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I cover my pie with plastic wrap or foil and keep it in the fridge. It stays fresh for about 3-4 days and tastes just as good when reheated gently in the oven or microwave.
Freezing
I’ve frozen unbaked pies before, wrapped tightly in plastic wrap and foil. When ready to bake, I just thaw overnight in the fridge and bake as usual. The crumb topping holds up surprisingly well—just keep an eye on baking time.
Reheating
To reheat, warm individual slices in the microwave for about 30 seconds or place the whole pie in a 350°F oven for 10-15 minutes to refresh that crisp crumb topping. The oven method is my favorite because it revives the crunch beautifully.
Frequently Asked Questions:
For the best flavor and texture, I recommend mixing tart apples like Granny Smith with sweet ones like Golden Delicious and Braeburn. This combination ensures a nice balance of tartness and sweetness while keeping the slices tender but not mushy.
Absolutely! Homemade pie crust works great in this recipe and can even add a lovely personalized touch. Just make sure to roll it out evenly to the right size and keep it chilled before filling to prevent shrinking.
If you notice the topping browning too quickly, tent the pie loosely with aluminum foil during the last 10 minutes of baking. This shields the top from direct heat while allowing apples to cook through.
Freezing baked pie is a bit tricky because crumb toppings can lose their crispness and apples may get soggy. I recommend freezing the pie unbaked for best results or using leftovers within a few days for optimal texture. If you must freeze baked pie, wrap it very well and reheat in the oven to help revive texture.
Final Thoughts
This Crumb-Topped Apple Slab Pie Recipe is one of those desserts that brings instant nostalgia — part of why I keep coming back to it for everything from casual family dinners to special occasions. It’s straightforward with ingredients you trust, and the end result is a warm, comforting dessert with just the right sweet spice and crumbly topping to crave every autumn and beyond. I hope you enjoy baking and sharing it as much as I do. Give it a try, and I bet it will become your go-to apple dessert too!
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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
- Diet: Vegetarian
Description
This Crumb-Topped Apple Slab Pie is a deliciously crisp and tender apple dessert featuring a buttery, flaky crust topped with a sweet oat crumble. Made with a blend of tart and sweet apples, it bakes into a warm, comforting treat perfect for serving warm with a drizzle of vanilla glaze or a scoop of ice cream.
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 (see notes: use a mix of Granny Smith, Braeburn, and Golden Delicious)
Glaze (optional)
- 1 cup (115g) powdered sugar
- 2 tablespoon half and half, or more as needed
Instructions
- Prepare the crust: Preheat oven to 425 degrees Fahrenheit. Lightly dust your work surface with flour and unroll the refrigerated pie crusts, stacking them on top of each other. Roll the stacked crusts out into a 17 by 12-inch rectangle. Fold the dough in half twice and carefully transfer it to a 15 by 10 by 1-inch jelly roll pan. Unfold the dough carefully and press it gently into the pan edges. Fold the crust under evenly and decorate the edges as desired, using a fork or other technique. Chill the crust in the refrigerator until ready to fill.
- Make the topping: In a mixing bowl, combine granulated sugar, light brown sugar, quick oats, all-purpose flour, and salt. Add the chilled diced butter and cut it into the mixture using a pastry cutter or rub with your fingertips until the mixture is crumbly. Refrigerate the topping until ready to use.
- Prepare the filling: Whisk together granulated sugar, brown sugar, all-purpose flour, cinnamon, nutmeg, and salt in a small bowl. In a large bowl, toss the peeled, cored, and thinly sliced apples with fresh lemon juice to coat. Pour the sugar and spice mixture over the apples, tossing again to evenly distribute all ingredients.
- Assemble the pie: Remove the crust from the refrigerator and spread the apple filling evenly over it, pressing down gently to create an even layer. Remove the topping from the refrigerator and sprinkle it evenly over the apples, covering the surface.
- Bake the pie: Place the pie in the preheated oven and bake for 33 to 38 minutes. During the last 10 minutes, tent the pie loosely with foil as needed to prevent excessive browning. Bake until the apples are tender when pierced with a toothpick. Remove the pie from the oven and allow it to cool until warm.
- Make the glaze (optional): In a bowl, whisk together powdered sugar and half and half, adding more half and half 1 teaspoon at a time until the glaze is thick but pourable. Transfer the glaze to a sandwich bag, cut a small tip from one corner, and drizzle it evenly over the cooled pie.
- Serve: Cut the slab pie into squares and serve warm. It pairs wonderfully with vanilla ice cream if you prefer.
Notes
- Use a blend of sweet and tart baking apples such as Granny Smith, Braeburn, and Golden Delicious for the best texture and flavor.
- Slice Granny Smith and Braeburn apples very thinly (about ⅛ inch) and slice Golden Delicious apples slightly thicker (about ¼ inch) to help them bake evenly.
- If you use other types of apples, slice the firmer, crisper apples extra thin to ensure they become tender during baking.
- The glaze is optional but adds a lovely sweetness and visual appeal; alternatively, serve the pie with vanilla ice cream.
- Chilling the crust and topping helps maintain a flaky crust and crumbly topping after baking.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 40 mg
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