Apple Slab Pie with Crumble Topping
This Apple Slab Pie with Crumble Topping stacks a buttery pie crust, cinnamon-spiced apples, and a golden crumb topping into one easy sheet-pan dessert that feeds a crowd.
The Easiest Way to Feed a Crowd This Fall
There is a reason apple slab pie shows up at every potluck, bake sale, and Thanksgiving table once the leaves start turning. It has all the cozy, cinnamon-spiced flavor of a classic apple pie, but it bakes in one sheet pan and slices into neat squares instead of wedges. If you love easy apple pie crust desserts but dread rolling out a double crust for a round dish, this is the recipe that solves that problem for good.
Think of it as an apple crisp with pie crust underneath, or a cross between a bar cookie and your favorite fall pie. It is one of those recipes with pie filling that feels impressive but is genuinely simple to pull together, even on a weeknight.
Before we get cooking, the right tools and ingredients make a real difference here. A good rimmed sheet pan keeps the buttery filling from bubbling over into your oven, and a sturdy pastry cutter makes quick work of that crumble topping without warming the butter with your hands.
Why This Recipe With Pie Crust Works So Well
A classic one crust apple pie already proves that you do not need a lattice top to get incredible flavor. This slab version takes that idea further by trading the top crust for a buttery oat crumble, which means more texture, more caramelized edges, and honestly, less fuss.
Using store-bought refrigerated crust keeps prep time short, but if you already have a favorite homemade dough, this recipe welcomes it. Either way you get:
- A flaky, buttery base that holds up under juicy apples
- Warmly spiced filling thickened just enough to slice cleanly
- A crunchy, golden crumble topping instead of a second crust
- A single pan that serves sixteen without any extra math
Chef's Tip: Toss the sliced apples with the cornstarch and sugar right before assembling the pie, not too far in advance. Apples release liquid as they sit, and you want that liquid mixing with the cornstarch inside the pan, not pooling in your bowl.
Building the Layers
This is one of the more forgiving apple and pie crust recipes you will make. Start by pressing your two crusts together into one large rectangle that fits your sheet pan with a little overhang up the sides. It does not need to be perfect. Rustic edges are part of the charm of a good slab pie.
Next comes the apple filling. A mix of tart Granny Smith and sweeter Honeycrisp apples gives you the best of both worlds, holding their shape in the oven while still turning soft and jammy in spots. The cinnamon and nutmeg do the heavy lifting here, but do not skip the lemon juice. It brightens the whole filling and keeps the apples from tasting flat.
The crumble topping is where this pie earns its resemblance to apple tarts with pie crust and classic apple crisps. Cold butter is the key. Work it into the flour, oats, and brown sugar just until it looks like coarse, pebbly sand. Those little butter pockets are what create those irresistible golden, crunchy bits once baked.
Ready to make it? Here is the full step-by-step recipe:
Apple Slab Pie with Crumble Topping
This Apple Slab Pie with Crumble Topping stacks a buttery pie crust, cinnamon-spiced apples, and a golden crumb topping into one easy sheet-pan dessert that feeds a crowd.
Ingredients
- 2 refrigerated pie crusts, store-bought or homemade, one 14 to 16 oz box
- 5 lb apples, peeled, cored, and thinly sliced, a mix of Granny Smith and Honeycrisp
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice, freshly squeezed
- 3 tbsp cornstarch, helps thicken the filling
- 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 topping
- 3/4 cup unsalted butter, cold and cubed, for the crumble topping
- 1 large egg, beaten, for egg wash
- 0 vanilla ice cream, optional, for serving
Instruction
Preheat the oven to 375 degrees F (190 degrees C). Line a 13x18 inch rimmed baking sheet with parchment paper.
Unroll the pie crusts and press them together on a floured surface, rolling into one large rectangle slightly bigger than your pan. Fit the dough into the bottom of the sheet pan, pressing it up the sides slightly.
In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until evenly coated.
Spread the apple mixture evenly over the crust in the pan.
In a separate bowl, combine the flour, oats, and brown sugar for the crumble topping. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the apples, covering the filling completely.
Brush any exposed edges of the crust with the beaten egg for a golden finish.
Bake for 40 to 45 minutes, until the topping is golden brown and the filling is bubbling at the edges.
Let the slab pie cool on a wire rack for at least 30 minutes before slicing into squares.
Serve warm or at room temperature, with a scoop of vanilla ice cream if desired.
Equipment
- 13x18 inch rimmed baking sheet
- Parchment paper
- Rolling pin
- Pastry cutter
- Large mixing bowls
- Wire cooling rack
Notes
Serving, Storing, and Make-Ahead Tips
Let the pie rest for a full 30 minutes before slicing. I know the smell coming from the oven makes that hard, but the filling needs time to set, or your squares will slide apart instead of holding their shape.
This is one of those homemade apple desserts that only gets better the next day, once the flavors have had time to settle. Store leftovers covered at room temperature for up to two days, or in the fridge for up to five. A quick reheat in a low oven brings the crumble topping back to life far better than a microwave ever could.
Looking to switch things up? A few easy variations:
- Add a handful of dried cranberries or chopped pecans to the filling
- Swap a third of the apples for firm pears
- Drizzle warm caramel over each square right before serving
Chef's Tip: For clean, bakery-style squares, use a pizza cutter after the pie has fully cooled, then simply rewarm individual pieces before serving.
Whether you are searching for fall pies recipes easy enough for a weeknight or a make-ahead dessert for a holiday table, this apple slab pie checks every box. It is proof that a great pie does not need to be complicated to be completely unforgettable.
