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 (70 g) granulated sugar; 1/3 cup (75 g) packed light-brown sugar; 1 cup (97 g) quick oats; 1/2 cup (70 g) all-purpose flour; 1/4 tsp salt; 1/2 cup (113 g) unsalted butter, chilled and diced into small cubes; 1/3 cup (70 g) granulated sugar; 1/3 cup (75 g) 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 Granny Smith, Braeburn, and Golden Delicious); 1 cup (115 g) powdered sugar; 2 Tbsp half and half, or more as needed

Nothing beats the cozy comfort of a warm, fruity dessert fresh from the oven, especially when it’s topped with a buttery, crunchy layer. This Crumb-Topped Apple Slab Pie Recipe is exactly that kind of treat—simple to make, perfect for gatherings, and packed with the perfect balance of sweet, tart, and crumbly goodness.

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've made this crumb-topped apple slab pie more times than I can count, and it never fails to impress. It’s that perfect mix of familiar and special, combining juicy apples with a crunchy oat topping that everyone notices and loves. Plus, making it in a slab style means you get big, satisfying slices every time.

Big batch-friendly: Perfect for feeding a crowd or meal prepping some sweet slices for the week.
Crumb topping magic: Adds buttery crunch and texture without any complicated fuss.
Mix of apples: Using a blend of tart and sweet apples creates layers of flavor and great texture.
Simple prep: No fancy tools needed—just some rolling, mixing, and baking.

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

Each ingredient in this Crumb-Topped Apple Slab Pie Recipe is chosen with care to balance flavor, texture, and ease. The crust forms a sturdy base, while the oat crumb topping gives you those irresistible buttery crunch moments. And of course, the apple filling is where the magic happens—combining sugars, spices, and lemon juice to brighten and deepen the taste.

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 ready-made crusts speeds things up, and stacking two layers makes a nice thick base that holds the filling without getting soggy.
Granulated and light-brown sugars: These paired sugars bring sweetness plus that lovely caramel flavor from the brown sugar.
Quick oats: Adds texture and body to the crumb topping without any chewiness.
All-purpose flour: Holds both the crumb topping and filling together nicely.
Unsalted butter: Chilled and cubed, it’s carefully cut into the topping to create the classic crumbly texture.
Apples (Granny Smith, Braeburn, Golden Delicious): A blend of tart, crisp, and sweet apples runs the gamut of flavors and textures, baking evenly into tender slices.
Ground cinnamon and nutmeg: Classic warming spices that complement the apples perfectly.
Fresh lemon juice: Brightens the filling and prevents apple slices from browning.
Powdered sugar & half and half (optional): For a quick glaze that adds sweetness and a pretty finishing touch.

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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

One of the things I love about this Crumb-Topped Apple Slab Pie Recipe is how easy it is to tweak. Whether you prefer a little more spice or want to swap the crumb topping for something nutty, there’s room to make it your own without losing what makes it so good.

Spice it up: I've tried adding a pinch of ground cloves or ginger to the filling—great for bringing a little extra warmth and complexity.
Nutty topping twist: Sometimes I mix chopped pecans or walnuts into the crumb topping for extra crunch and flavor.
Gluten-free crust: I’ve swapped in a gluten-free pie crust before, and it works well—just watch how thinly you roll it out.
Seasonal apple swaps: In fall, I use whatever local apples are freshest—you just want a mix of tart and sweet for the best texture.

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

Step 1: Prepare and Chill the Crust

Start by preheating your oven to 425°F. Lightly flour your work surface and unroll the two refrigerated pie crusts, stacking them on top of each other—this gives you a nice thick base. Roll the dough out into a 17x12 inch rectangle, then fold it carefully and transfer to your jelly roll pan (15x10x1 inch). When you unfold the dough inside the pan, gently press it into place and tuck the edges under neatly. I like to use a fork around the edges to add a bit of decorative texture. Pop the crust in the fridge while you prep everything else—this keeps that buttery dough firm and helps it bake up flaky.

Step 2: Whip Up the Crumb Topping

Combine the sugars, oats, flour, and salt in a bowl. Then toss in your chilled butter cubes and cut it into the mixture using a pastry cutter or just your fingertips. You want to end up with small pea-sized crumbs, not a uniform dough. I find rubbing butter in with fingers really helps achieve that perfect crumbly texture. Stick this bowl back in the fridge to keep cool while you move on to the filling.

Step 3: Mix the Apple Filling

In a small bowl, whisk together the sugars, flour, cinnamon, nutmeg, and salt. Toss your peeled, cored, and thinly sliced apples with fresh lemon juice to keep them bright, then add the sugar mixture and stir until the apples are evenly coated. I like mixing by hand so I don’t bruise the slices too much—this helps the filling keep nice texture.

Step 4: Assemble and Bake

Take your crust out of the fridge, then spread the apple filling out evenly, pressing gently to pack it in. Sprinkle your crumb topping all over the apples, spreading it out to completely cover the filling. Bake at 425°F for about 33 to 38 minutes. Keep an eye toward the end—if the topping or crust starts browning too much, tent the pie loosely with foil. You’ll know it’s done when the apples are tender to a fork but not mushy. Let it cool until just warm before digging in.

Step 5: Optional Glaze and Serving

For that extra little touch, whisk together powdered sugar and half and half until the glaze is thick but pourable. Spoon it into a plastic bag, snip a tiny corner, and drizzle over the pie right before serving. If I’m in a hurry, I just scoop vanilla ice cream on top instead—both ways are winners!

Top Tip

I’ve learned these little tweaks really make this Crumb-Topped Apple Slab Pie Recipe shine:

Butter temperature matters: Keeping the butter chilled until just before cutting it into the topping keeps the crumbs light and flaky rather than greasy.
Thin slicing is key: Thin apple slices cook evenly and quickly—beat that soggy bottom by slicing apples precisely like I do: thinner for tart apples, slightly thicker for sweeter ones.
Drape foil gently: Tent your pie loosely during baking if the topping shows signs of getting too brown—it helps cook the filling without overbaking the crust.
Don’t skip the chill: Refrigerating your crust and crumb topping between steps is crucial to keeping the texture just right—impatience here can lead to a greasy or dense pie.

How to Serve Crumb-Topped Apple Slab Pie Recipe

Garnishes

I’m a classic vanilla ice cream kind of person—there’s nothing like warm apple pie with cold, creamy ice cream melting over the crumb topping. Sometimes I add a fresh dusting of powdered sugar or a drizzle of that sweet glaze I mentioned, especially if I’m serving guests.

Side Dishes

This pie stands out on its own, but if I’m hosting, I’ll round it out with simple sides like spiced tea, a sharp cheddar cheese plate, or warm mulled cider to keep the cozy vibe going strong.

Creative Ways to Present

For special occasions, I like to serve my Crumb-Topped Apple Slab Pie cut into even squares on a rustic wooden board, accompanied by small bowls of caramel sauce and whipped cream so everyone can customize their slice. It turns a simple dessert into a little self-serve bar that guests love!

Make Ahead and Storage

Storing Leftovers

Once the pie is cool, I cover it tightly with plastic wrap or foil and keep it in the fridge. It stays fresh and flavorful for up to 4 days. Leftovers still heat up beautifully, so no worries about being stuck with dry pie.

Freezing

I’ve successfully frozen this slab pie after baking by wrapping it well in foil and placing it in a freezer-safe container. When I’m ready to enjoy it, I thaw it overnight in the fridge and reheat gently in the oven to bring back that freshly baked feeling.

Reheating

My go-to is reheating slices in a 350°F oven for about 15-20 minutes, covered loosely with foil to keep the topping from drying out. I find this method keeps the filling juicy and the topping crumbly and crisp, almost as good as fresh out of the oven.

Frequently Asked Questions:

Can I use a homemade pie crust instead of store-bought for this recipe?

Absolutely! I’ve used homemade pie dough many times. Just make sure your dough is well chilled and rolled out to the right thickness before layering it in the pan. It adds a wonderful homemade touch.

What apples work best for this Crumb-Topped Apple Slab Pie Recipe?

A blend of tart and sweet apples is ideal—the original recipe calls for Granny Smith, Braeburn, and Golden Delicious. This mix gives you crunch, sweetness, and depth of flavor. If you swap varieties, just remember to slice the crispest apples thinner so they cook just right.

Can I make the crumb topping dairy-free or vegan?

Yes! Swap out the unsalted butter for a dairy-free vegan butter or coconut oil that’s solid and cold. This substitution keeps the crumb topping tender and flavorful while fitting your dietary needs.

How do I prevent the crust from getting soggy under the filling?

Chilling the crust before adding the filling is one big life-saver here—it sets the butter so the dough stays flaky. Also, rolling the dough thick enough and folding the edges under helps it hold up. If you follow these steps as outlined, you shouldn’t end up with a soggy crust.

Final Thoughts

This Crumb-Topped Apple Slab Pie Recipe feels like a little slice of fall and family all rolled into one pan. Every time I make it, the buttery crumbs and tender spiced apples bring back memories of cozy afternoons and sharing dessert with loved ones. Give it a try, and soon I bet you’ll find yourself reaching for this recipe whenever you want a sweet, homey hug on a plate.