There’s something wonderfully nostalgic about a good apple pie with a buttery crumb topping that just melts in your mouth. This Crumb-Topped Apple Slab Pie Recipe is a game-changer when you want that classic flavor but with an easy, no-fuss approach that feeds a crowd. Trust me, once you try it, you’ll want to make it over and over.
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Why You'll Love This Recipe
I've been making this crumb-topped apple slab pie for years now, and what keeps me coming back is how simple it is to pull off and the way it fills my kitchen with that warm, inviting scent of autumn. Plus, it’s perfect for sharing—whether it’s a family dinner or a casual get-together.
- Easy to make for a crowd: The slab pie format means you can feed plenty of people with minimal effort.
- Perfect balance of textures: A crisp, buttery crumb topping contrasts beautifully with tender, cinnamon-spiced apples.
- Incredibly adaptable: You can tailor the apple mix and spices to your own taste or pantry staples.
- Great make-ahead option: You can prepare the crust and topping in advance, then assemble just before baking.
Ingredients & Why They Work
Each ingredient here has a job to do, combining to create that iconic pie experience we all love. Choosing the right apples and using a crumb topping loaded with oats and butter ensures you get that crave-worthy texture and flavor every time.
- Refrigerated pie crusts: Using two crusts stacked for the base creates a sturdy, flaky slab perfect for holding all that juicy apple goodness.
- Granulated and light brown sugar: The combo adds just the right amount of sweetness plus a hint of caramel flavor from the brown sugar.
- Quick oats: They form the heart of the crumb topping and add a lovely chewy texture.
- All-purpose flour: Provides structure to both the filling and crumb topping.
- Chilled unsalted butter: Cutting cold butter into the crumb topping keeps those delightful pea-sized bits crisp and crumbly after baking.
- Apples: A blend of tart and sweet baking apples—like Granny Smith, Braeburn, and Golden Delicious—ensures complexity and balance in flavor.
- Cinnamon and nutmeg: Classic fall spices that add warmth and depth to the filling.
- Lemon juice: Helps prevent the apples from browning and adds a subtle tang that brightens the filling.
- Powdered sugar and half and half (for glaze): An optional sweet drizzle that looks pretty and adds an extra hint of creaminess.
Make It Your Way
The beauty of this Crumb-Topped Apple Slab Pie Recipe is how you can easily tweak it based on what you have or like best. I always encourage you to play around with the apples or add nuts for extra crunch if you want.
- Variation: I love swapping in a handful of chopped pecans or walnuts into the crumb topping for a nutty touch. It adds a wonderful richness and crunch that everyone notices.
- Spice it up: Sometimes, I sneak in a pinch of ground ginger or cardamom with the cinnamon and nutmeg for a little extra warmth and complexity.
- Make it gluten-free: Substitute the all-purpose flour in the topping with a good gluten-free baking mix and it works like a charm.
Step-by-Step: How I Make Crumb-Topped Apple Slab Pie Recipe
Step 1: Preparing the Crust
First things first — preheat your oven to 425°F. I like to lightly flour my work surface before unrolling the two refrigerated pie crusts and stacking them together. Then, I roll them out into a large 17x12-inch rectangle. Folding it gently a couple times helps you transfer it without tearing. Carefully unfold the dough onto a jelly roll pan (about 15x10 inches). Gently press the crust into the pan and fold the edges under to create a neat border. Pop it into the fridge while you get the filling ready — chilling the dough helps keep it flaky and prevents shrinking.
Step 2: Making the Crumb Topping
Mix together the sugars, quick oats, flour, and salt in a bowl. Here’s the fun part: cutting chilled, cubed butter into the mixture using a pastry cutter or your fingers until it resembles coarse crumbs. Keeping the butter cold is key for that perfect crumbly texture. Then, set that aside in the fridge so it stays chilled and ready when you’re assembling.
Step 3: Preparing the Apple Filling
In a small bowl, whisk together the sugars, flour, cinnamon, nutmeg, and salt. Use a mix of crisp apples like Granny Smith, Braeburn, and Golden Delicious—peeling, coring, and slicing them thinly (about ⅛ to ¼ inch depending on the apple variety). Toss the apples in fresh lemon juice to keep them from browning, then pour the sugar-spice mixture over and toss again to coat evenly. This creates that lovely sweet-spiced apple center you'll love.
Step 4: Assembling and Baking
Pull your chilled crust from the refrigerator, then spread the apples evenly across it, pressing gently to pack them in. Next, sprinkle the crumb topping evenly over the apples. Bake for 33 to 38 minutes, tenting with foil in the last 10 minutes if the topping browns too fast. You’re looking for tender apples that still hold some shape, and a golden crumb topping that’s crisp and inviting.
Step 5: Adding the Optional Glaze
While the pie cools just a bit, whisk powdered sugar with half and half until it’s thick but drizzly. Transfer to a small bag, snip a tip, and drizzle it over the warm pie for a pretty finishing touch. Alternatively, vanilla ice cream on the side is always a winner.
Top Tip
Making this pie a few times taught me what makes all the difference, so here are my go-to tips to help you nail the Crumb-Topped Apple Slab Pie Recipe every single time.
- Keep Butter Cold: For the crumb topping, chilled butter ensures those crisp, little pockets of fluffiness instead of a soggy mess.
- Slice Apples Thinly: Thin slices cook evenly and soften beautifully; thick slices can stay undercooked and dish out uneven bites.
- Tent with Foil: If the topping looks like it’s getting too browned before the filling’s done, cover loosely with foil to protect it.
- Mix Apple Varieties: A combo of sweet and tart apples gives a layered flavor profile that keeps every bite interesting.
How to Serve Crumb-Topped Apple Slab Pie Recipe
Garnishes
I usually keep it simple and serve the pie warm, topped with a dusting of powdered sugar or a light glaze drizzle. Vanilla ice cream is my all-time favorite pairing—it melts over the warm pie and adds that extra creamy sweetness. Sometimes, a dollop of whipped cream works just as well if you want something light and fluffy.
Side Dishes
For gatherings, I like pairing this slab pie with a cup of freshly brewed coffee or hot apple cider to enhance those cozy fall vibes. It also pairs nicely with a sharp cheddar cheese on the side for those who enjoy savory contrasts with sweet desserts.
Creative Ways to Present
For holiday dinners, I sometimes cut the pie into smaller squares and serve on a platter garnished with fresh apple slices and a sprinkle of cinnamon. It turns this simple slab pie into a charming centerpiece. Another tip: serve it in rustic wooden trays or on faux autumn leaves for a warm, seasonal touch that guests love.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers covered tightly with foil or plastic wrap in the fridge. It keeps well for about 3 to 4 days. I find the crumb topping stays nicely crisp if I gently reheat the pie before serving.
Freezing
I’ve frozen this pie a couple of times by baking it first, then wrapping it tightly in plastic wrap and foil. It can be frozen for up to 2 months. To enjoy, I thaw it overnight in the fridge and warm it in the oven to revive that crumbly topping texture.
Reheating
Reheat slices in a preheated 350°F oven for about 10-15 minutes, or until warmed through. Avoid microwaving if possible since that can make the crust soggy. Reheating gently helps keep the crumb topping crisp and the apples tender.
Frequently Asked Questions:
Absolutely! Homemade pie crust would be a delicious upgrade and makes a flakier base. Just be sure to roll it to the right size and chill the dough well before assembling.
I recommend a mix of sweet and tart baking apples like Granny Smith, Braeburn, and Golden Delicious. This blend provides a great balance of sweet and tangy flavors, and varying textures that bake up tender but not mushy.
Keeping the butter chilled before mixing and placing the crumb topping on just before baking helps maintain its texture. Also, avoid covering the pie tightly while it’s warm to preserve crispness. Reheating in the oven instead of the microwave keeps it from getting soggy too.
Yes! You can prepare the crust, filling, and crumb topping separately a day in advance. Assemble the pie just before baking for freshest results. Alternatively, bake ahead and store covered in the fridge for a day or two before serving.
Final Thoughts
Making this Crumb-Topped Apple Slab Pie Recipe is like a hug in dessert form. I love how it brings everyone together and fills the air with the scent of cinnamon and baked apples. If you want a fuss-free pie that still feels special, this recipe is your go-to. Give it a try—you might just make it your family’s new favorite for autumn and beyond!
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Crumb-Topped Apple Slab Pie Recipe
- Prep Time: 35 minutes
- Cook Time: 38 minutes
- Total Time: 1 hour 45 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Crumb-Topped Apple Slab Pie features a flaky pie crust loaded with a mix of sweet and tart apples, topped with a buttery oat crumb topping. Baked to golden perfection and optionally drizzled with a vanilla glaze, this pie is perfect for serving warm at family gatherings or special occasions.
Ingredients
Crust
- 1 (14.1 oz) box refrigerated pie crusts (or substitute homemade pie crust dough)
Topping
- ⅓ cup (70g) granulated sugar
- ⅓ cup (75g) packed light-brown sugar
- 1 cup (97g) quick oats
- ½ cup (70g) all-purpose flour
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, chilled and diced into small cubes
Filling
- ⅓ cup (70g) granulated sugar
- ⅓ cup (75g) packed light brown sugar
- 3 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 ½ tablespoon fresh lemon juice
- 4 lbs peeled, cored and thinly sliced crisp apples (recommended: 3 Granny Smith, 3 Braeburn, 3 Golden Delicious)
Glaze (optional) or serve with Vanilla Ice Cream
- 1 cup (115g) powdered sugar
- 2 tablespoon half and half, or more as needed
Instructions
- Prepare the crust: Preheat the oven to 425 degrees Fahrenheit. Remove the pie crusts from the package. Lightly dust a working surface with flour, then unroll and stack the pie crusts on top of each other. Roll out the crust to a 17 by 12-inch rectangle. Fold the crust in half, then fold in half again and transfer to a 15 by 10 by 1-inch jelly roll pan. Carefully unfold the dough and fit it gently into the pan. Fold the crust under evenly with the edges of the pan and decorate as desired (using a fork technique is recommended). Chill in the refrigerator until ready to fill.
- Make the topping: In a bowl, mix ⅓ cup granulated sugar, ⅓ cup brown sugar, quick oats, flour, and salt. Add the chilled, diced butter and cut it into the mixture using a pastry cutter or rub butter into the mixture with your fingertips until crumbly. Transfer the topping to the refrigerator to chill.
- Prepare the filling: In a small mixing bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Place the peeled, cored, and thinly sliced apples in a large bowl. Pour fresh lemon juice over the apples and toss to coat evenly. Add the sugar mixture and toss again until the apples are evenly coated.
- Assemble the pie: Remove the crust from the refrigerator. Pour the apple filling over the crust, spreading and gently pressing into an even layer. Remove the topping from the refrigerator and sprinkle it evenly over the apples.
- Bake the pie: Bake in the preheated oven for 38 minutes, tenting with foil during the last 10 minutes or as needed to prevent over-browning. Bake until the apples are tender when pierced with a toothpick. Remove from the oven and let cool until warm.
- Prepare the glaze (optional): In a mixing bowl, whisk together powdered sugar and half and half, adding a little more half and half one teaspoon at a time as needed until the glaze is thick but drizzles nicely. Transfer to a sandwich-size resealable bag, cut a small tip off one corner, and drizzle over the warm pie.
- Serve: Cut the pie into squares and serve warm, optionally with vanilla ice cream.
Notes
- Use a blend of sweet and tart baking apples such as Granny Smith, Braeburn, and Golden Delicious for the best flavor and texture.
- Slice Granny Smith and Braeburn apples as thin as ⅛ inch and Golden Delicious apples about ¼ inch thin to ensure even baking and tenderness.
- You can substitute other crisp apples, adjusting the thickness of slicing to ensure they bake through properly.
- Chilling both the crust and topping before baking helps achieve better texture and prevents sogginess.
- Tenting the pie with foil towards the end of baking prevents the crumb topping from burning while allowing the apples to cook fully.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 35 mg
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