Apple Slab Pie with Crumble Topping
This apple slab pie stacks a buttery pie crust, cinnamon-spiced apple filling, and a crunchy crumble topping into one big pan, perfect for feeding a crowd this fall.
The Fall Dessert That Feeds a Crowd
There is something wonderfully practical about a slab pie. It has all the cozy, spiced apple flavor of a classic pie, but it bakes in one big pan and cuts into neat squares instead of wedges. No fussy lattice work, no worrying about a soggy bottom crust falling apart when you serve it. This apple slab pie with crumble topping is the dessert I make when I need something that looks impressive but actually comes together with very little stress.
If you love the combination of apple crisp with pie crust, this recipe is basically the best of both worlds. You get a buttery, flaky base, a warmly spiced apple filling, and a crunchy oat crumble on top instead of a second layer of dough. It is one of the easiest recipes with pie filling you will make all season, and it is perfect for potlucks, holiday tables, or just a Tuesday when you want something sweet in the house.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy rimmed baking sheet keeps the filling from bubbling over in your oven, a good pastry cutter makes quick work of the crumble topping, and a reliable pie crust, whether store-bought or homemade, sets the foundation for the whole dessert.
Why This Recipe Works
This is one of those apple and pie crust recipes that manages to be both simple and a little bit special. A few things make it stand out:
- One crust, less work. Since this is essentially a one crust apple pie stretched across a slab pan, you skip rolling out and fussing with a top crust entirely.
- Crumble instead of lattice. The oat and brown sugar topping adds texture and a toasty flavor that a plain top crust just cannot match.
- Big batch, easy serving. Slab pies cut into tidy squares, which makes them one of the easiest fall pies recipes for a crowd, no awkward wedge-cutting required.
Chef's Tip: Toss your sliced apples with the lemon juice as soon as they are cut. This keeps them from browning while you prep the rest of the filling, and it brightens the final flavor too.
Choosing and Prepping Your Apples
The apples are really the star here, so it is worth picking good ones. A mix of tart and sweet varieties gives the best depth of flavor. Granny Smith apples hold their shape and add tartness, while Honeycrisp or Braeburn bring natural sweetness and a nice bite. Avoid apples that turn mushy when baked, like Red Delicious, since you want distinct apple slices in every bite rather than mush.
Slice the apples relatively thin and uniform, about a quarter inch thick, so they cook evenly in the time it takes the crust and topping to turn golden.
Building the Layers
Once your crust is pressed into the pan, the apple mixture goes on first, mounded slightly since apples shrink as they bake. Then comes the crumble, which should cover as much of the surface as possible so every square gets that buttery, crunchy topping.
Ready to make it? Here is the full step-by-step recipe:
Apple Slab Pie with Crumble Topping
This apple slab pie stacks a buttery pie crust, cinnamon-spiced apple filling, and a crunchy crumble topping into one big pan, perfect for feeding a crowd this fall.
Ingredients
- 1 box refrigerated pie crust, two-crust package, or homemade equivalent, bottom layer only
- 8 apples, peeled, cored, and thinly sliced, a mix of Granny Smith and Honeycrisp works best
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3 tbsp all-purpose flour, for thickening the filling
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice, freshly squeezed
- 1/4 tsp salt
- 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
- 1/2 cup unsalted butter, cold, cut into small cubes
- 1 egg, beaten, for egg wash on the crust edges
Instruction
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking sheet or slab pan.
Roll out the pie crust and press it into the bottom of the pan, trimming and patching as needed to fully cover the base and slightly up the sides.
In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and salt until evenly coated.
Spread the apple mixture evenly over the crust, mounding slightly in the center.
In a separate bowl, mix the flour, oats, and brown sugar for the topping. Cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the apples, covering as much of the surface as possible.
Brush any exposed crust edges 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 for at least 30 minutes before slicing into squares and serving.
Equipment
- 9x13-inch baking sheet or slab pan
- Large mixing bowls
- Pastry cutter or fork
- Rolling pin
- Pastry brush
Notes
Serving and Storage Tips
Let the slab pie rest for at least 30 minutes after baking before you cut into it. This gives the filling time to set slightly, so your squares hold together instead of spilling apple filling everywhere. A scoop of vanilla ice cream or a drizzle of caramel sauce turns this into one of the best homemade apple desserts on your fall dessert table.
Leftovers keep beautifully. Store them covered at room temperature for up to two days, or in the refrigerator for up to five. A quick warm-up in the oven brings back that just-baked crumble texture.
Chef's Tip: If you are making this for a holiday gathering, you can bake it a day ahead. The flavors actually deepen overnight, and you will have one less thing to do on the big day.
A Slab Pie for Every Fall Occasion
Whether you are looking for an easy apple pie crust dessert for a weeknight treat or a make-ahead option for Thanksgiving dessert duty, this apple slab pie with crumble topping delivers every time. It is generous, comforting, and endlessly easy to customize with whatever apples you have on hand. Once you make it this way, you might just find yourself reaching for the slab pan every time apple season rolls around.
