Go Back
–+ servings
Apple Crumble Slab Pie 1

Apple Crumble Slab Pie

This Apple Crumble Slab Pie combines the buttery crust of traditional pie with the irresistible streusel topping of an apple crisp, creating the perfect hybrid dessert that feeds up to 16 people. It features the perfect ratio of flaky crust to tender apples to crunchy crumble topping, delivering that nostalgic Dutch apple pie flavor in a format that's ideal for potlucks, bake sales, or simply feeding a hungry family.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 50 minutes
Chill Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 320 kcal

Equipment

  • 10x15-inch jelly roll pan or rimmed baking sheet
  • Pastry Cutter
  • Wire Rack

Ingredients
  

For the Crust

  • 2½ cups all-purpose flour substitute up to 1 cup with whole wheat pastry flour if desired
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter cold and cubed (or plant-based butter sticks for dairy-free option)
  • ⅓ cup ice water plus extra if needed
  • 1 tablespoon apple cider vinegar enhances flakiness

For the Apple Filling

  • 3 pounds apples about 8-9 medium, preferably a mix of Granny Smith and Honeycrisp
  • ⅔ cup granulated sugar can reduce to ½ cup if using sweeter apples
  • ¼ cup brown sugar packed
  • 3 tablespoons cornstarch
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

For the Crumble Topping

  • 1 cup all-purpose flour
  • ⅔ cup brown sugar packed
  • ½ cup old-fashioned oats
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter cold and cubed

Instructions
 

  • Prepare the Crust

    In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
    Mix the ice water and apple cider vinegar in a small bowl. Drizzle over the flour mixture, 1 tablespoon at a time, tossing with a fork until the dough just holds together when squeezed. Add additional water if needed, but be careful not to overmoisten.

  • Roll and Chill the Dough

    Turn the dough onto a lightly floured surface and form into a rectangle. Roll the dough into a 12x17-inch rectangle, about ⅛-inch thick. Carefully transfer to a 10x15-inch jelly roll pan or rimmed baking sheet, gently pressing it into corners. Trim any excess dough, leaving a ½-inch overhang. Fold the overhang under itself and crimp or flute the edges as desired. Refrigerate for at least 30 minutes.

  • Prepare the Apple Filling

    Preheat your oven to 375°F (190°C). Peel, core, and slice the apples into ¼-inch thick slices. In a large bowl, toss the apple slices with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, allspice, lemon juice, and vanilla extract until evenly coated.

  • Make the Crumble Topping

    In a medium bowl, combine the flour, brown sugar, oats, cinnamon, and salt. Add the cold cubed butter and use your fingers to work it into the dry ingredients until crumbly. The mixture should hold together when squeezed but break apart easily.

  • Assemble and Bake

    Remove the chilled crust from the refrigerator. Arrange the apple filling evenly across the crust, making sure to include any juices from the bowl. Sprinkle the crumble topping evenly over the apples.
    Bake for 45-50 minutes or until the filling is bubbling and the topping is golden brown. If the edges start browning too quickly, cover them loosely with aluminum foil.

  • Cool and Serve

    Allow the slab pie to cool on a wire rack for at least 1 hour before cutting. This cooling period allows the filling to set properly, ensuring clean slices. Cut into rectangles and serve warm or at room temperature.

Notes

For the flakiest crust, ensure all ingredients are cold! You can even chill your flour for 20 minutes before starting.
Mix your apple varieties for complex flavor. Granny Smiths provide tartness and structure, while Honeycrisps add natural sweetness and maintain their shape during baking.
Your pie is perfectly done when you see small bubbles forming through the crumble topping at multiple points across the pie.
For a healthier version, you can reduce sugar by ⅓ in both filling and topping, use a gluten-free flour blend, or substitute plant-based butter.
This pie can be stored at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen in individual portions for up to 3 months.

Nutrition

Calories: 320kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 8.5gCholesterol: 35mgSodium: 175mgFiber: 3gSugar: 26g
Keyword Apple Pie, Slab Pie, Apple Crumble, Dutch Apple Pie, Fall Dessert
Tried this recipe?Let us know how it was!