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 (see notes: use a mix of Granny Smith, Braeburn, and Golden Delicious); 1 cup (115g) powdered sugar; 2 Tbsp half and half, or more as needed

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.

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 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.

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 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.

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, 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.

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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 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:

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

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.

Can I make the crust from scratch instead of using refrigerated pie crust?

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.

How do I prevent the crumb topping from burning during baking?

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.

Can I freeze leftover pie after baking?

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!