Crumb-Topped Apple Slab Pie


What's better than a homemade apple pie recipe? More apple pie! With warmly-spiced apple pie filling underneath a buttery oat topping, this terrific potluck dessert makes a whopping 25 servings.

Prep Time:
45 mins
Bake Time:
40 mins
Total Time:
45 mins


  • 2 ¼ cup all-purpose flour

  • ¾ teaspoon salt

  • cup butter-flavored shortening

  • 8 tablespoon cold water

  • cup sugar

  • cup all-purpose flour

  • 1 teaspoon ground cinnamon

  • 3 ½ pound tart cooking apples (such as Rome Beauty or Granny Smith), peeled, cored, and cut into 1/4-inch-thick slices (10 cups)

  • 1 recipe Crumb Topping

Crumb Topping

  • 1 cup quick-cooking rolled oats

  • 1 cup packed brown sugar

  • ½ cup all-purpose flour

  • ½ cup butter

  • ½ cup pecans

Caramel Sauce

  • 1 cup packed brown sugar

  • 2 tablespoon cornstarch

  • 1 cup half-and-half or light cream

  • ½ cup water

  • cup light-color corn syrup

  • 2 tablespoon butter

  • 1 teaspoon vanilla


  1. Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan; set aside. For dough: In a large bowl, stir together the 2-1/4 cups flour and the salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened. Using your fingers, gently knead the dough just until a ball forms.

  2. Preheat oven to 375F. On a lightly floured surface, roll dough into a 19x13-inch rectangle. Wrap it around the rolling pin; unroll it into the prepared baking pan. Ease dough into the pan and up the sides, being careful not to stretch it. Trim dough to 1/2 inch beyond edge of pan. Fold dough edge over and flute as desired.

  3. In an extra-large bowl, combine sugar, the 1/3 cup flour, and the cinnamon; add apples. Toss lightly until apples are coated. Spoon apple mixture into dough-lined pan; spread evenly. Sprinkle with Crumb Topping (pan will be full).

  4. Bake for 40 to 45 minutes or until apples are tender. If necessary to prevent overbrowning, cover top with foil for the last 5 to 10 minutes of baking. Cool slightly in pan on a wire rack.

  5. Serve warm or cool completely. Cut into rectangles. Makes 25 servings.

Crumb Topping

  1. In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour. Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs. Stir in chopped pecans.

Caramel Sauce

  1. In a medium heavy saucepan combine brown sugar and cornstarch. Stir in half-and-half, the water, and corn syrup. Cook and stir over medium heat until bubbly (mixture might look curdled). Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla. Serve warm.

    Crumb-Topped Apple Slab Pie
    Jason Donnelly

To Bake Ahead:

Bake and cool as directed. Cover and let stand at room temperature for up to 24 hours; or chill for up to 3 days. Return to room temperature before serving.

Blogger Variation by Robyn Stone of Add A Pinch

For Robyn's version of this Dutch apple pie, substitute 1/2 cup packed brown sugar for the 2/3 cup granulated sugar that is combined with the sliced apples. When the easy apple pie filling is placed in the crust, drizzle with 1/2 cup homemade caramel sauce or purchased caramel ice cream topping. For the crumble topping, substitute 1 cup pretzel pieces for the oats.

Nutrition Facts (per serving)

239 Calories
11g Fat
40g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 25
Calories 239
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 10mg 3%
Sodium 111mg 5%
Total Carbohydrate 40g 15%
Protein 2g
Vitamin C 1.8mg 9%
Potassium 90mg 2%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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