Crumb-Topped Apple Slab Pie: A Crowd-Pleasing Dessert
If you’re looking for a dessert that’s perfect for feeding a crowd, look no further than this Crumb-Topped Apple Slab Pie. With its buttery pie crust, spiced apple filling, and irresistible crumb topping, this pie delivers all the comforting flavors of a classic apple pie in a large, easy-to-serve format. Whether you’re hosting a holiday gathering, potluck, or family dinner, this pie is sure to be a hit with everyone.
Why You’ll Love This Recipe
This Crumb-Topped Apple Slab Pie combines the best of two worlds—apple pie and streusel topping. The flaky crust holds up beautifully to the juicy apple filling, while the crumbly oat topping adds the perfect crunchy texture. Not only is this pie a treat for the taste buds, but its slab format makes it easy to serve, whether you’re cutting it into squares for a casual get-together or serving it alongside a scoop of vanilla ice cream for a more elegant affair.
Ingredients
For the Crust:
- 1 (14.1 oz) box refrigerated pie crusts (or substitute with homemade pie crust dough)
For the Topping:
- 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
For the Filling:
- 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 crisp apples, peeled, cored, and thinly sliced
For the Glaze (Optional):
- 1 cup (115g) powdered sugar
- 2 Tbsp half and half, or more as needed
Or serve with vanilla ice cream for a classic pairing.
Directions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Lightly dust a clean surface with flour to prepare the pie crust.
Step 2: Prepare the Crust
Remove the pie crusts from the packaging and unroll them. Stack the crusts on top of each other and roll them out into a large rectangle, approximately 17 by 12 inches in size. This will be large enough to fit a 15 by 10 by 1-inch jelly roll pan.
Carefully transfer the rolled-out crust to the jelly roll pan, pressing it gently into the edges and corners of the pan. Fold the edges of the crust under and crimp or decorate the edges as desired. Place the prepared crust in the refrigerator to chill while you prepare the filling and topping.
Step 3: Make the Crumb Topping
In a large mixing bowl, combine the granulated sugar, brown sugar, quick oats, flour, and salt. Add the chilled butter cubes and use a pastry cutter (or two forks) to cut the butter into the dry ingredients until the mixture becomes crumbly. Once the crumb topping is ready, place it in the refrigerator to chill until you’re ready to use it.
Step 4: Prepare the Apple Filling
In a small bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Toss the thinly sliced apples with the fresh lemon juice to prevent browning. Then, sprinkle the sugar mixture over the apples and toss gently until the apples are evenly coated with the mixture.
Step 5: Assemble the Pie
Remove the prepared crust from the refrigerator. Spread the apple filling evenly over the crust, gently pressing the apples down into an even layer.
Take the chilled crumb topping out of the refrigerator and sprinkle it generously over the apple filling, making sure to cover the apples completely.
Step 6: Bake the Pie
Place the pie in the preheated oven and bake for 33-38 minutes, or until the crust is golden brown and the apples are tender when pierced with a toothpick. If the edges of the crust or the topping start to brown too quickly, tent the pie with aluminum foil during the last 10 minutes of baking to prevent over-browning.
Step 7: Cool and Serve
Once the pie is done baking, remove it from the oven and allow it to cool in the pan for at least 15-20 minutes. You can lift the pie out of the pan using the overhanging parchment paper for easier slicing.
Step 8: Optional Glaze
For an added touch of sweetness, prepare the optional glaze by whisking together powdered sugar and half and half until smooth and pourable. Drizzle the glaze over the cooled pie before slicing into squares.
Alternatively, serve the pie warm with a scoop of vanilla ice cream for a classic, comforting dessert.
Serving Suggestions
This Crumb-Topped Apple Slab Pie is perfect for large gatherings or family dinners. Slice it into squares and serve it warm with a drizzle of glaze or a scoop of ice cream. It’s also a great addition to a holiday dessert spread. For extra indulgence, sprinkle the top with a dash of cinnamon before serving.
Recipe Notes
- Apples: Choose a variety of apples that hold their shape well during baking, such as Granny Smith, Honeycrisp, or Pink Lady. Mixing different types of apples can add complexity to the flavor.
- Make-Ahead: You can prepare the pie ahead of time and store it at room temperature for up to a day. If you’re making it further in advance, store it in the refrigerator and reheat it in a low oven before serving.
- Customization: Feel free to add nuts, like chopped pecans or walnuts, to the crumb topping for extra crunch and flavor.
Recipe Summary
- Prep Time: 30 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Servings: 12 servings
- Calories: 390 kcal per serving
Final Thoughts
This Crumb-Topped Apple Slab Pie is the perfect dessert to share with family and friends. The combination of flaky crust, sweet apple filling, and crunchy oat topping makes it a delicious and comforting treat. Whether you drizzle it with glaze or serve it à la mode, this pie is sure to be a hit at any gathering. Enjoy!
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Crumb-Topped Apple Slab Pie
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
Description
A warm and comforting dessert perfect for fall, Crumb-Topped Apple Slab Pie blends sweet, spiced apples with a buttery, golden oat crumble. Each bite brings together tender apples and crunchy topping, creating a symphony of textures and flavors. Serve it warm with a drizzle of vanilla glaze or a scoop of ice cream for the ultimate indulgence.
Ingredients
Crust:
1 (14.1 oz) box refrigerated pie crusts (or sub homemade pie crust dough)
Topping:
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
Filling:
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
Glaze (optional):
1 cup (115g) powdered sugar
2 Tbsp half and half, or more as needed
(Or serve with Vanilla Ice Cream)
Instructions
Preheat the oven to 425°F (220°C). Lightly dust a working surface with flour. Remove pie crusts from the package and unroll, stacking them on top of each other. Roll out to a 17 by 12-inch rectangle.
Transfer and fit the crust into a 15 by 10 by 1-inch jelly roll pan, pressing gently. Fold crust edges under and decorate as desired. Chill in the refrigerator until ready to fill.
For the topping: In a mixing bowl, combine granulated sugar, brown sugar, oats, flour, and salt. Add the chilled butter and cut it into the mixture with a pastry cutter until crumbly. Refrigerate the topping until needed.
For the filling: In a small bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Toss the sliced apples with lemon juice, then coat them with the sugar mixture.
Assemble the pie: Spread the apple mixture evenly over the prepared crust, pressing gently. Sprinkle the chilled topping evenly over the apples.
Bake in preheated oven for 33-38 minutes, tenting with foil during the last 10 minutes to prevent excessive browning. The pie is done when the apples are tender when pierced with a toothpick. Remove from oven and let cool.
Optional glaze: Whisk powdered sugar with half and half until thick but pourable. Drizzle over the cooled pie before cutting into squares.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 390