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 with 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 (a blend of 3 Granny Smith, 3 Braeburn, and 3 Golden Delicious recommended); 1 cup (115g) powdered sugar; 2 Tbsp half and half, or more as needed

There’s just something about biting into a warm, cozy slice of a Crumb Topped Apple Slab Pie Recipe that feels like a hug from the inside, right? This recipe brings together crisp apples, a buttery flaky crust, and a perfectly crunchy crumb topping that’s as comforting as it is delicious.

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’m genuinely excited to share this Crumb Topped Apple Slab Pie Recipe because it’s an all-time favorite for gathering with family or impressing guests without hours in the kitchen. Its large size means you’re set for a crowd—or leftovers that taste even better the next day.

Easy to make: The slab pie uses pie crusts you can buy ready-made, plus a straightforward crumb topping that’s foolproof.
Perfect balance of flavors: Tart and sweet apples meld with cinnamon and nutmeg, creating layers of cozy fall flavors.
Lots of crumbly topping: The generous oat and butter crumb adds a delightful contrast to the soft baked apples underneath.
Great for sharing: Its large, rectangular shape means you can cut it into plenty of squares—ideal for potlucks or celebrations.

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

The magic of this crumb topped apple slab pie recipe happens because of the harmony between fresh, crisp apples and a buttery crumb topping laid on a flaky crust. Choosing the right apples and quality butter can really elevate the final result, so let’s dig into why each ingredient plays a starring role.

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: Using store-bought crusts saves time, and rolling two stacked crusts creates a sturdy but tender base.
Granulated & light brown sugar: A combo that sweetens and adds a subtle molasses depth for the filling and crumb.
Quick oats: These bring texture and a gentle chew to the crumb topping that you’ll love.
All-purpose flour: Helps bind both the crumb topping and thickens the apple filling perfectly.
Unsalted butter (chilled): The key to making that crumb topping melt just right with a rich flavor—keep it cold so it cuts into pea-sized pieces.
Apples (mix of varieties): Using a blend of tart and sweet apples like Granny Smith, Braeburn, and Golden Delicious gives you the perfect flavor and texture balance.
Cinnamon & nutmeg: Classic warm spices that bring out the best in baked apples and feel like fall in every bite.
Fresh lemon juice: This adds brightness, keeps apples from browning, and balances sweetness beautifully.
Powdered sugar & half and half (for glaze): Optional but a lovely finishing touch that adds a silky, sweet drizzle.

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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 pie is. Over the years, I’ve personalized it a bit depending on what I have on hand or my mood. Don't hesitate to adjust it to suit your tastes—and I promise, you’ll still get that comforting apple-y goodness.

Variation: One time, I swapped half the pie crusts for a gluten-free dough, and the crumb topping still stole the show—great if you’re avoiding gluten.
Spice it up: I sometimes add a pinch of ground cloves or ginger to the filling for a little extra warmth.
Fruit mix: Feel adventurous? Toss in a handful of fresh cranberries or diced pears for a delightful twist I tried around holiday time.
Simplify: If you’re short on time, you can skip the glaze—it’s still delicious served with a big scoop of vanilla ice cream.

Step-by-Step: How I Make Crumb Topped Apple Slab Pie Recipe

Step 1: Roll and Prepare the Crust

Start by preheating your oven to 425°F. Unroll your refrigerated pie crusts on a lightly floured surface, stacking them to give enough thickness. I like rolling them out to a 17-by-12-inch rectangle—that's perfect for the 15-by-10 jelly roll pan I use. Fold the dough gently and place it in the pan, then carefully unfold and fit it to the edges. Don’t forget to fold the edges neatly under and either flute or press with a fork for a simple finish. Then pop it into the fridge to chill while you prep the rest.

Step 2: Make the Crumb Topping

Next up: the crumb topping. Mix together sugars, quick oats, flour, and salt in a bowl. The chilled butter is key—cut it into small cubes and use a pastry cutter or your fingertips to rub it into the dry ingredients until the topping looks crumbly, like coarse sand. This gives you those buttery clumps that bake up crisp and golden. Pop that topping back into the fridge to keep it cold until baking.

Step 3: Prepare the Apple Filling

In a small bowl, whisk your sugars, flour, cinnamon, nutmeg, and a pinch of salt. Then, slice your apples thin—about ⅛ inch for firmer varieties like Granny Smith and Braeburn, and up to ¼ inch for softer Golden Delicious apples. Toss the apples with fresh lemon juice to keep that vibrant color, then coat them evenly with your sugar-spice mix. This step ensures every bite is bursting with flavor.

Step 4: Assemble and Bake

Take your crust from the fridge and spread the apple mixture evenly across it, gently pressing down for an even layer. Sprinkle the crumb topping generously over the apples. Bake at 425°F for about 33 to 38 minutes. Keep an eye on the top; if it browns too fast, tent foil lightly over the pie for the last 10 minutes. You’re looking for tender apples that give slightly when pierced and a golden crumb topping. Let it cool just until warm before serving.

Step 5: Optional Glaze or Serve with Ice Cream

If you want to add a sweet finish, whisk powdered sugar with half and half until thick but pourable, then drizzle over the cooled pie using a baggie with a snipped corner. Personally, I adore serving this pie warm with vanilla ice cream for that melty, dreamy combination.

Top Tip

I’ve baked this pie dozens of times, and a few little tricks make all the difference between good and unforgettable. Here’s what I’ve learned to help you nail this every time.

Keep Butter Cold: Chilled butter chunks in the crumb mix are essential for that perfect crumbly texture—don’t let it melt before baking.
Thin Apple Slices: Thinner slices, especially for crisp apples, ensure they bake evenly and become tender without leaving raw bits.
Use a Jelly Roll Pan: The size concentrates heat evenly so your slab pie cooks perfectly without soggy edges.
Foil Tent Late in Baking: Shield your topping if it browns too fast but keep baking until apples are fully tender.

How to Serve Crumb Topped Apple Slab Pie Recipe

Garnishes

I’m pretty traditional when it comes to garnishes here. A generous drizzle of the optional glaze adds pretty swirls and a little extra sweetness. But I won’t say no to a scoop of vanilla or even salted caramel ice cream on the side—that contrast between warm pie and cold ice cream is unbeatable.

Side Dishes

This pie stands well on its own, but sometimes I serve it alongside a simple cup of coffee or spiced chai. For a cozy brunch, a dollop of whipped cream and some cinnamon-spiced sausage make an unexpected but heavenly pairing.

Creative Ways to Present

For holidays and special occasions, I’ve lined the pan with fresh rosemary or thyme sprigs before pressing in the crust. It adds a subtle herbaceous aroma during baking that guests notice and love. Another fun idea is layering thin apple slices in a fan pattern before adding the crumb topping—for a pretty, rustic look that still bakes beautifully.

Make Ahead and Storage

Storing Leftovers

I wrap any leftover pie tightly with plastic wrap and store it in the fridge. It stays delicious for up to four days, and the flavors actually deepen overnight. Reheat gently in the oven or microwave—just be careful not to overdo it or the crumb topping can lose its crunch.

Freezing

I’ve successfully frozen unbaked assembled pie (covering tightly with foil and plastic wrap). When you’re ready, bake from frozen, adding extra time to ensure the apples cook through. It’s a great way to prep ahead for busy seasons!

Reheating

The best way to reheat leftovers is in a 325°F oven for about 10-15 minutes. This helps refresh the crumb topping’s crispiness instead of getting soggy from the microwave. I pop a piece on a baking sheet and watch it closely—it comes out warm and scrumptious every time.

Frequently Asked Questions:

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

I recommend using a mix of crisp and tart apples like Granny Smith and Braeburn with a sweeter variety like Golden Delicious. This blend offers great flavor complexity and a sturdy texture that bakes evenly without turning mushy.

Can I use homemade pie crust instead of refrigerated pie crust?

Absolutely! Homemade pie crust will work beautifully if you prefer making it from scratch. Just make sure it’s rolled out to the same size and thickness. The key is a sturdy crust that holds up to the juicy apple filling and crumb topping.

How do you prevent the crumb topping from burning?

To keep the crumb topping from burning, you can tent the pie loosely with foil during the last 10 minutes of baking once it’s nicely browned. This shields it from the direct heat while allowing the apples to finish cooking through.

What’s the best way to reheat leftover slab pie?

Reheating leftover pie in a 325°F oven for 10-15 minutes helps revive that crisp crumb topping and warms the apples evenly. Avoid microwaving, which can make the crumb soggy and the crust chewy.

Final Thoughts

This Crumb Topped Apple Slab Pie Recipe holds a special place in my kitchen rotation. It’s one of those feel-good desserts that stays impressive without being complicated, and the crumb topping always gets compliments. Whether for a family dinner, holiday gathering, or just because, I hope you enjoy making and sharing it as much as I have. Give it a try—you’ll be glad you did!