Apple Slab Pie with Crumble Topping
This Apple Slab Pie with Crumble Topping turns classic apple pie into an easy, crowd-feeding sheet pan dessert with a buttery crust, spiced apple filling, and a crisp golden crumble on top.
Why You'll Love This Apple Slab Pie
If you've ever loved the idea of apple pie but dreaded rolling out a top crust or fussing with a lattice, this Apple Slab Pie with Crumble Topping is about to become your new fall favorite. It's essentially all the coziness of classic apple pie, baked into a sheet pan and topped with a buttery, oat-flecked crumble instead of a second crust. Think of it as apple crisp with pie crust underneath, or one of the easiest recipes with pie filling you'll ever make for a crowd.
This is one of those easy apple pie crust desserts that looks impressive but comes together with simple steps and pantry staples. Because it bakes flat in a sheet pan, you get more crust-to-filling ratio in every bite, and it slices into neat squares that are perfect for potlucks, holiday tables, or just an easy Tuesday night treat.
Before we get cooking, the right tools and a good quality pie crust make a real difference here. A sturdy rimmed sheet pan, a reliable pastry cutter for the crumble, and a decent rolling pin will make this recipe nearly foolproof from start to finish.
The Apples Make All the Difference
For the best texture, use a mix of tart and sweet apples. Granny Smith apples hold their shape and add a nice tang, while Honeycrisp or Braeburn bring natural sweetness and a little extra juiciness. Slicing them thin and even helps them cook through at the same rate as the crust below.
Chef's Tip: Don't skip the lemon juice in the filling. It brightens the apple flavor and helps keep the slices from browning while you finish prepping the crumble.
This apple and pie crust combination is what makes slab pie so approachable compared to traditional fall pies recipes. There's no need for a perfectly fluted edge or a woven lattice top. Just press the dough into the pan, pile on the apples, and let the crumble do the visual heavy lifting.
Building the Perfect Crumble Topping
The crumble topping is really what sets this apart from other homemade apple desserts. Cold butter cut into flour, brown sugar, and oats creates little pockets of texture that turn golden and slightly crisp as they bake, contrasting beautifully with the soft, spiced apples underneath.
Keep your butter cold right up until it hits the mixing bowl. Warm butter blends into the flour instead of staying in small clumps, and those clumps are exactly what gives you that irresistible, craggy crumble texture on top.
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 turns classic apple pie into an easy, crowd-feeding sheet pan dessert with a buttery crust, spiced apple filling, and a crisp golden crumble on top.
Ingredients
- 1 box refrigerated pie crust, 2 crusts per box, or use homemade pie crust
- 8 apples, peeled, cored, and thinly sliced, a mix of Granny Smith and Honeycrisp works well
- 1/2 cup granulated sugar
- 3/8 cup brown sugar, packed, divided
- 1/4 cup all-purpose flour, for the filling, plus more for rolling the dough
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice, freshly squeezed
- 6 tbsp unsalted butter, cold, cut into small cubes, for the crumble topping
- 1/2 cup old-fashioned oats, for the crumble topping
- 3/4 cup all-purpose flour, for the crumble topping
- 1 large egg, beaten, for egg wash
- 1 scoop vanilla ice cream, optional, for serving
Instruction
Preheat the oven to 375 degrees F (190 degrees C). Line a 13x18-inch rimmed sheet pan with parchment paper.
On a lightly floured surface, roll out the 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 into the pan and slightly up the sides.
In a large bowl, toss the sliced apples with granulated sugar, 3 tablespoons of the brown sugar, 1/4 cup flour, cinnamon, nutmeg, and lemon juice until evenly coated.
Spread the apple mixture evenly over the crust in the sheet pan.
In a medium bowl, combine the remaining brown sugar, 3/4 cup flour, and oats. Cut in the cold butter with a pastry cutter or your fingers until the mixture forms coarse, pea-sized crumbles.
Sprinkle the crumble topping evenly over the apples, covering as much surface as possible.
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 apple 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 sheet pan
- Parchment paper
- Rolling pin
- Pastry cutter
- Large mixing bowl
- Wire cooling rack
Notes
Serving, Storing, and Make-Ahead Tips
Let the slab pie rest for at least 30 minutes after baking. This isn't just for looks. Resting allows the apple filling to set slightly, so your squares hold together instead of sliding apart when you cut them. Serve it warm with a scoop of vanilla ice cream, or at room temperature with a drizzle of caramel for an extra special touch.
Store any leftovers covered at room temperature for a couple of days, or in the fridge if you want it to last closer to a week. It also freezes beautifully, making it one of the more practical fall pies recipes easy enough to prep well ahead of a holiday gathering.
A Few Variations to Try
- Swap half the apples for pears for a softer, more fragrant filling.
- Add a handful of dried cranberries or raisins for extra chew and color.
- Stir a tablespoon of maple syrup into the apple mixture for a deeper, autumnal sweetness.
However you serve it, this slab pie takes everything wonderful about classic apple pie and makes it easier, more shareable, and just as comforting.
