DESSERT RECIPES

Apple Slab Pie with Crumb Topping

Updated

This apple slab pie bakes in a rimmed sheet pan with a buttery crust, cinnamon apples and a pecan-oat crumb, so one pan serves 20 or more.

Prep
45 min
Cook
55 min
Total
2 hr 10 min
Yield
20 to 24 squares
Illustration of Apple Slab Pie with Crumb Topping
AI-generated illustration, not a photo of this recipe.

A slab pie takes everything people love about apple pie and spreads it across a sheet pan. This version from the KitchenSimplicity archive skips the top crust in favor of an oat, brown sugar and pecan crumb, so it lands somewhere between a classic pie and an apple crisp, and it cuts into tidy squares you can eat by hand.

It is a natural fit for Thanksgiving, potlucks and fall gatherings when you need dessert for a crowd but do not want to roll out several crusts. The squares also freeze well, so a smaller household can bake the full pan and pull out a few pieces at a time.

Tips

  • Keep leftovers covered at room temperature for 1 day or in the refrigerator for up to 3 days; rewarm squares in a 325°F oven for about 10 minutes.
  • To freeze, layer cooled squares between sheets of parchment in an airtight container for up to 3 months and thaw only what you need.
  • Mix a couple of apple varieties, such as Granny Smith with Honeycrisp, for a filling that is both tart and juicy.
  • Swap the pecans for walnuts, or leave the nuts out entirely for a nut-free crumb.

Apple Slab Pie with Crumb Topping

Prep
45 min
Cook
55 min
Total
2 hr 10 min
Yield
20 to 24 squares

Ingredients

  • For the crust:
  • 2 1/4 cups (280 g) all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup (150 g) cold butter, cut into small cubes
  • 8 to 10 tablespoons ice water
  • For the apple filling:
  • 3 1/2 pounds (about 1.6 kg) tart apples, such as Granny Smith, peeled, cored and thinly sliced (about 10 cups)
  • 2/3 cup (135 g) granulated sugar
  • 1/3 cup (40 g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • For the crumb topping:
  • 1 cup (90 g) quick-cooking oats
  • 1 cup (200 g) packed brown sugar
  • 1/2 cup (65 g) all-purpose flour
  • 1/2 cup (113 g) cold butter, cut into cubes
  • 1/2 cup (55 g) pecans, coarsely chopped

Steps

  1. Make the crust: whisk the flour and salt in a large bowl. Add the cold butter and rub it into the flour with your fingertips (or a pastry blender) until the pieces are about the size of peas.
  2. Drizzle in the ice water a tablespoon at a time, tossing with a fork after each addition, until the dough holds together when squeezed. Press it into a ball without overworking it.
  3. On a large sheet of lightly floured parchment, roll the dough into a rectangle about 17 by 12 inches. Flip it into a 15 x 10 x 1-inch rimmed baking pan, peel off the parchment, and press the dough into the corners and up the sides, patching any gaps with overhang. Fold the edges under along the rim, then chill the pan while you prepare the filling.
  4. Heat the oven to 375°F. In a large bowl, stir together the sugar, flour and cinnamon, then add the apple slices and toss until every slice is coated. Spread the apples evenly over the chilled crust and return the pan to the refrigerator.
  5. Make the topping: combine the oats, brown sugar and flour. Work in the cold butter with your fingertips until the mixture forms coarse, clumpy crumbs, then stir in the pecans.
  6. Scatter the crumb topping evenly over the apples. Set the pan on a larger foil-lined baking sheet to catch drips.
  7. Bake for 45 to 60 minutes, until the crust edges are deep golden and the juices bubble near the center of the pan. If the topping browns too fast, cover loosely with foil for the last 15 minutes.
  8. Cool on a rack for at least 30 minutes so the filling can set before cutting into squares. Serve warm or at room temperature.

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