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

There’s something so comforting about a freshly baked apple dessert, and this Crumb-Topped Apple Slab Pie Recipe is exactly that—a perfect blend of crisp apples, buttery crust, and a sweet, crunchy topping that simply melts in your mouth. It’s the kind of pie that instantly fills your kitchen with cozy, nostalgic aromas and brings everyone together for seconds (or thirds!).

The image shows a single slice of apple pie on a white plate with a gold rim, placed on a white marbled surface. The pie has a golden-brown crust edge on the right side and a crumbly, light brown topping with visible oat flakes and sugar crystals. Beneath the crumb topping, you can see soft, thick slices of cooked apple filling, colored pale yellow with hints of light brown cinnamon sauce. On top of the pie slice, there is a smooth, round scoop of creamy white ice cream slightly melting and dripping over the crumb topping and apple layer. A gold fork rests nearby, and a deep red cloth is partially visible in the background 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

This Crumb-Topped Apple Slab Pie Recipe quickly became one of my go-to desserts because it’s not just delicious — it’s also surprisingly simple to make. The large slab size means it’s perfect for serving a crowd without fuss, and that crunchy oat crumb topping adds such a lovely texture contrast to the soft, cinnamon-spiced apples inside.

Easy slab format: No fiddly individual pies here — just one big, impressive pie that’s easy to slice and share.
Perfect balance of flavors: Sweet and tart apples spiced with cinnamon and nutmeg create a classic fall taste you’ll adore.
Crunchy crumb topping: The combo of oats, sugars, and butter adds incredible texture and a hint of nuttiness.
Great for gatherings: This pie is a crowd-pleaser that looks beautiful and tastes even better when shared.

A rectangular pie with a golden-brown crust forms the bottom layer, topped by a thick layer of cooked apple slices with soft yellow and light tan colors. Above the apple layer, there is a crumbly topping made of golden oat clusters and streusel, sprinkled evenly across the surface. Drizzled on top is a thin white glaze in irregular lines. The pie sits in a well-used metal pan on a white marbled surface, with a vintage silver pie server lifting out one piece from the corner. A dark red cloth is tucked under the pan 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 plays a role in creating that perfect harmony of textures and tastes. From the flaky crust holding everything together to the luscious apple filling and the irresistible crumb topping, these ingredients are simple staples that come together beautifully.

Flat lay of peeled, cored, and thinly sliced Granny Smith, Braeburn, and Golden Delicious apples arranged in an even fan; two whole uncracked brown eggs; a small white ceramic bowl of granulated sugar; a small white ceramic bowl of packed light brown sugar; a small white ceramic bowl of quick oats; a small white ceramic bowl of all-purpose flour; a small white ceramic bowl of ground cinnamon; a small white ceramic bowl of ground nutmeg; a small white ceramic bowl of salt; a small white ceramic bowl with fresh lemon juice; chilled unsalted butter cut into small cubes on a simple white ceramic plate; powdered sugar in a small white ceramic bowl; half and half in a small white ceramic bowl placed 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 pre-made crusts saves time, but you can definitely swap in your favorite homemade dough for an extra-special touch.
Granulated and light brown sugar: The mix gives deep, caramel-like sweetness and helps balance the tartness of the apples.
Quick oats: Adds that rustic, hearty crunch to the crumb topping.
All-purpose flour: Helps thicken the apple filling and stabilize the crumb texture.
Unsalted butter: Cold, cubed butter in the topping gives you those irresistible, buttery crumbs once baked.
Apples: I recommend a blend of tart and sweet apples—Braeburns, Granny Smiths, and Golden Delicious unionize for the best flavor and bake evenly.
Ground cinnamon and nutmeg: Classic warm spices that add depth to the apple filling.
Fresh lemon juice: A little brightness that prevents the apples from browning and adds a touch of tang.
Powdered sugar and half and half: For an optional glaze that finishes the pie with a delicate sweetness.

📝

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 putting my own spin on this Crumb-Topped Apple Slab Pie Recipe. Sometimes I sneak in extra spices or swap the apple mix depending on what I have on hand. The beauty is that it’s super forgiving, so don’t be afraid to experiment and make it truly yours.

Variation: Once, I added a handful of chopped walnuts to the crumb topping for some extra crunch — it was a hit! You might like adding toasted pecans or even a sprinkle of cinnamon chips.
Dietary twist: For a dairy-free version, substitute the butter with coconut oil and use your favorite non-dairy milk to make the glaze.
Seasonal twist: Try mixing in pears with your apples in fall for a slightly sweeter flavor profile.

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

Step 1: Prepare the Crust Like a Pro

First, preheat your oven to 425°F. Lightly flour your workspace and unroll your refrigerated pie crusts, stacking them to create one large sheet. Roll out to about 17 by 12 inches—that’s a big rectangle! Fold the dough carefully to transfer it into a 15 by 10 jelly roll pan, then unfold and press it gently into place. Don’t worry about a perfect fit here; just make sure the dough reaches the edges. I like to fold the edges under neatly and use a fork to gently press the sides for a simple finish. Chill it in the fridge to keep everything firm while you prep the filling and topping.

Step 2: Whip Up the Crumb Topping

In a bowl, mix together the sugars, quick oats, flour, and salt. Cut in the cold, diced butter using a pastry cutter or just your fingertips—lately, I prefer my hands because I can feel when the mixture breaks into perfect crumbly pieces. Pop the bowl into the fridge to chill until assembly time; this keeps those crumbs from melting too soon in the oven.

Step 3: Toss the Apple Filling

This is where the magic happens! Whisk together your sugars, flour, cinnamon, nutmeg, and salt in a small bowl. Add freshly squeezed lemon juice to the thinly sliced apples and toss gently to coat—this prevents browning and adds a fresh zing. Next, sprinkle your sugar and spice mix over the apples and toss again until every slice is beautifully coated. Trust me, this step ensures your pie has flavor in every bite.

Step 4: Assemble and Bake Your Pie

Pull your crust out of the fridge and spread the prepared apple mixture evenly over it, pressing gently to create a uniform layer. Then sprinkle the chilled crumb topping generously across the apples. Bake at 425°F for about 33 to 38 minutes. Keep an eye on it—around the last 10 minutes, I usually tent foil over the pie to prevent the topping from getting too brown while the apples finish softening. When the apples are tender (test with a toothpick), take it out and let it rest until just warm.

Step 5: Add a Sweet Glaze or Serve Classic

If you want to up the indulgence, whisk powdered sugar with half and half until drizzly and smooth, then drizzle it over your warm pie squares. I usually use a resealable bag as a makeshift piping bag—just snip a tiny corner and you’re golden. Alternatively, a scoop of vanilla ice cream is a perfect cool contrast with the warm crumb and apples.

Top Tip

After making this pie dozens of times, I’ve learned a few tricks that really make the difference between a good crumb-topped apple slab pie and a spectacular one. These tips helped me avoid soggy bottoms, uneven baking, and insipid filling, so I hope they help you too.

Butter temperature: Always use cold butter for the crumb topping to create the crumbly texture rather than a melt-in-the-pan mess.
Apple slicing: Slice your apples thin—especially the sweeter varieties—so they bake through fully and balance texture perfectly.
Foil tenting: Don’t skip covering the pie with foil late in baking—it prevents the crumb topping from burning while the filling finishes cooking.
Chill the crust: Refrigerate the crust before adding filling; it prevents shrinking and keeps it firm and flaky.

How to Serve Crumb-Topped Apple Slab Pie Recipe

Garnishes

I’m all about keeping it simple with this pie. I usually top slices with a drizzle of homemade glaze or a scoop of vanilla ice cream that melts into the warm pie like a little hug. Sometimes, I’ll sprinkle a touch of cinnamon sugar on top right before serving for extra sparkle.

Side Dishes

This pie pairs beautifully with a hot cup of coffee or spiced cider. For a brunch gathering, I like serving it alongside a light salad or even creamy whipped cream—something to balance the sweet and crunchy textures.

Creative Ways to Present

For holidays or special occasions, I’ve cut the pie into smaller squares and arranged them on a rustic wooden board with fresh apple slices and a sprinkle of chopped nuts. It’s a charming way to invite guests to dig in. If you’re feeling festive, add edible flowers or a dusting of cinnamon on the serving plate for that extra wow factor.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover pie tightly with plastic wrap or foil and keep it in the fridge for up to 4 days. The topping can soften a bit, so reheating it in the oven (instead of the microwave) helps bring back that crispy texture nicely.

Freezing

This Crumb-Topped Apple Slab Pie freezes well before baking. I wrap the unbaked assembled pie tightly in plastic wrap and then aluminum foil, and it freezes beautifully for up to 2 months. When ready, I thaw it in the fridge overnight and bake as usual—just add a few extra minutes to the baking time.

Reheating

To reheat, I preheat the oven to 350°F and warm the pie uncovered for about 15–20 minutes. This keeps the crumb topping crisp and revives the luscious apple filling, making it taste freshly baked all over again.

Frequently Asked Questions:

Can I use homemade pie crust instead of refrigerated dough?

Absolutely! Homemade pie crust adds a wonderful flaky texture and personal touch. Just roll it out to the same size, and follow the same chilling instructions for best results.

What type of apples should I use for the filling?

A mix of tart and sweet apples works best—for example, Granny Smith for tartness and Braeburn or Golden Delicious for sweetness. Slice them thinly for even baking and tender results.

How do I prevent the crumb topping from burning?

Tent the pie loosely with aluminum foil during the last 10 minutes of baking to protect the crumb topping from over-browning while the apples finish cooking.

Can I make this pie ahead of time?

Yes, you can assemble the pie and refrigerate it for up to a day before baking, or freeze it unbaked for up to two months. Just thaw in the fridge overnight before baking.

Final Thoughts

This Crumb-Topped Apple Slab Pie Recipe holds a special place in my heart because it combines simplicity with true homemade comfort. It’s perfect for celebrations, weeknight treats, or anytime you want to infuse your home with that warm, inviting scent of baked apples and buttery crumbs. I really hope you give it a try — whether you stick to the recipe or add your own twists, it’s sure to become a favorite dessert to share with people you care about.