Apple Slab Pie with Crumble Topping
This Apple Slab Pie with Crumble Topping is an easy apple pie crust recipe baked in a sheet pan, piled high with cinnamon apples and a buttery crumble for the ultimate fall dessert.
The Easiest Way to Feed a Crowd This Fall
When apple season hits, there is nothing quite as satisfying as pulling a bubbling, golden slab pie out of the oven. This Apple Slab Pie with Crumble Topping takes everything you love about classic fall pies recipes easy enough for a weeknight, and stretches it into a sheet pan so you get more crust, more topping, and more servings from one bake. It is one of my favorite homemade apple desserts precisely because it looks impressive but comes together with very little fuss.
Unlike a traditional round pie, a slab pie gives you that perfect ratio of crisp edge to soft center in every single square. If you have ever loved apple crisp with pie crust, this recipe is basically the best of both worlds, a buttery, flaky base topped with a cinnamon spiced apple filling and a crunchy oat crumble.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy rimmed sheet pan prevents bubbling juices from spilling into your oven, and a good pastry cutter makes quick work of the crumble topping. Fresh, firm baking apples are also non negotiable if you want that ideal tender but not mushy texture.
Why This Recipe With Pie Crust Works So Well
Most apple and pie crust recipes call for a top and bottom crust, which is delicious but time consuming. This version simplifies things by using the crust only as a sturdy base, then piling on a generous layer of spiced apples and finishing with a crumble instead of a second layer of dough. That means less rolling, less crimping, and more time to actually enjoy your afternoon.
The crumble topping is what really sets this apart from other easy apple pie crust recipes. Cold butter worked into flour, brown sugar, and oats creates little pockets of buttery, caramelized texture as it bakes, similar to what you would find on top of a classic apple crisp.
Chef's Tip: Keep your butter cold and work quickly when making the crumble. Warm butter will blend into the flour instead of staying in small pea sized pieces, and those little pieces are exactly what create that irresistible crunchy top.
Choosing and Prepping the Apples
For the best texture, use a mix of tart and sweet apples. Granny Smith apples hold their shape beautifully during baking, while Honeycrisp or Braeburn add natural sweetness and a slightly softer bite. Slice the apples thinly and evenly so they cook at the same rate. Tossing them with lemon juice not only prevents browning but also brightens the overall flavor of the filling.
This approach makes the recipe incredibly flexible. If you love experimenting with different recipes with pie filling, feel free to swap in pears or a combination of apples and cranberries for a festive twist later in the season.
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 is an easy apple pie crust recipe baked in a sheet pan, piled high with cinnamon apples and a buttery crumble for the ultimate fall dessert.
Ingredients
- 2 refrigerated pie crusts, store-bought or homemade, for a one crust apple pie base rolled into one sheet
- 4 lb apples, peeled, cored, and thinly sliced, a mix of Granny Smith and Honeycrisp works best
- 3/4 cup granulated sugar
- 3 tbsp all-purpose flour, for thickening the apple pie filling
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice, freshly squeezed, keeps the apples from browning
- 1/4 tsp salt
- 1 cup all-purpose flour, for the crumble topping
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, cold, cut into small cubes
- 1/2 cup rolled oats, old-fashioned, optional but adds great texture
- 1 egg, beaten, for an egg wash on the crust edges
- 1 cup powdered sugar, for optional glaze
- 2 tbsp milk, for optional glaze
Instruction
Preheat the oven to 400 degrees F (200 degrees C) and lightly grease a 10x15 inch rimmed sheet pan.
Unroll both pie crusts and press them together into one large rectangle to fit the bottom of the sheet pan, patching any gaps with your fingers. Press the dough up the sides slightly to form a small edge.
In a large bowl, toss the sliced apples with granulated sugar, 3 tablespoons flour, cinnamon, nutmeg, lemon juice, and salt until evenly coated.
Spread the apple mixture evenly over the crust in the sheet pan, mounding it slightly since it will shrink as it bakes.
In a separate bowl, combine the 1 cup flour, brown sugar, and oats. Cut in the cold butter with a fork or your fingers until the mixture looks like coarse, pebbly crumbs.
Sprinkle the crumble topping evenly over the apples, covering as much of the surface as possible.
Brush the exposed edges of the crust with the beaten egg for a golden, shiny finish.
Bake for 40 to 45 minutes, until the topping is golden brown and the apples are bubbling around the edges.
Let the slab pie cool on a wire rack for at least 1 hour so the filling can set before slicing.
Whisk together powdered sugar and milk until smooth, then drizzle over the cooled pie before cutting into squares and serving.
Equipment
- 10x15 inch rimmed sheet pan
- Large mixing bowls
- Pastry cutter or fork
- Wire cooling rack
- Rolling pin
Notes
Serving, Storing, and Make Ahead Tips
Once your slab pie has cooled and set, slice it into neat squares for easy serving. It is wonderful on its own, but a scoop of vanilla ice cream or a drizzle of caramel sauce turns it into a true showstopper dessert for potlucks, holidays, or Sunday dinners.
To store, keep leftovers covered at room temperature for up to two days, or refrigerate for up to five. This pie also freezes beautifully. Simply skip the glaze, wrap the cooled, unsliced pie tightly, and freeze for up to three months. Thaw overnight in the fridge and warm gently in the oven before serving.
- Make the dough or use store bought crust up to two days ahead
- Slice apples the morning you plan to bake for the freshest flavor
- Double the crumble if you love extra texture on top
Chef's Tip: If your pie seems to be browning too quickly on top, loosely tent it with foil for the last 10 minutes of baking to protect the crumble while the filling finishes cooking through.
Whether you are baking for a crowd or just want a cozy homemade apple dessert to enjoy all week, this Apple Slab Pie with Crumble Topping delivers everything you love about fall baking in one simple, shareable pan.
