Easy Sheet Pan Apple Slab Pie with Oat Crumb Topping
There’s something about apple season that feels like an invitation to slow down and savor comfort food. Crisp air, golden leaves, and the urge to bake something that makes the whole house smell warm and inviting. Enter the Apple Slab Pie with Oat Crumb Topping part classic apple pie, part crumb bar, and all about sharing. This easy sheet pan dessert skips the fussy pie dish, feeds a hungry crowd, and delivers that unbeatable combo of spiced apples and crunchy oat topping. Perfect for holidays, potlucks, or a weeknight treat.
Why You’ll Love Apple Slab Pie With Oat Topping
Slice-and-serve charm: Forget messy wedges that fall apart. The slab style means neat, shareable squares, making it a go-to for school events or family gatherings.
Big batch ease: A standard sheet pan holds enough for everyone at the table—plus leftovers for breakfast, if you’re lucky.
Classic flavors, crave-worthy crunch: Tart-sweet apples, cozy spices, and a golden oat topping hit every note. The contrast of juicy fruit and crispy crumb is pure comfort.
Gathering-friendly: Whether you’re baking for Thanksgiving, a block party, or just bringing some joy to a Tuesday, this dessert fits right in.
Ingredients & Tools
Baking success starts with the right lineup. Here’s what you’ll need for a flawless Apple Slab Pie with Oat Topping.
Crust Essentials
- Homemade pie crust delivers the flakiest bite (think butter, flour, a touch of salt, and ice water).
- Shortcut: Pillsbury refrigerated pie crusts work well when you’re low on time. Roll them together for one big rectangle.
- Tip: Use cold butter and chill the dough for maximum flake.
Apple Filling Must-Haves
- Apples: A mix of Granny Smith (tart, holds shape) and Honeycrisp (sweet, juicy) is best.
- Spices: Cinnamon and nutmeg make the flavors pop.
- Sugar: White or brown; both add just the right sweetness.
- Lemon juice: Keeps apples from browning, adds brightness.
- Cornstarch: Thickens juices for a sliceable filling.
Oat Crumb Topping
- Rolled oats (old-fashioned, not instant).
- All-purpose flour for structure.
- Brown sugar for caramel notes.
- Butter (cold, cut into cubes) binds it all.
- Pinch of salt to balance sweetness.
- Optional: Chopped toasted nuts, splash of vanilla, or a swirl of caramel for extra flair.
Essential Equipment
- Sheet pan (13×18 inches): The hero for big-batch baking.
- Parchment paper: Lifts out clean slices, prevents sticking.
- Rolling pin: For flattening dough.
- Mixing bowls: Apple tossing, topping mixing.
- Pastry cutter or food processor: To blend in butter for crust and topping.
Here’s a quick look at the essentials:
| Task | Tool Needed |
|---|---|
| Rolling out crust | Rolling pin |
| Lining pan | Parchment paper |
| Chopping/combing | Mixing bowls, pastry cutter |
| Baking | Sheet pan |
Step-by-Step: Making Apple Slab Pie With Oat Topping
1. Prepare the Crust
Roll out the dough (homemade or store-bought) into a rectangle large enough to cover your sheet pan. Gently fit it into the pan, pressing into the edges and trimming any excess. Chill it while you prep the filling to help it hold its shape.
2. Make the Apple Filling
Peel, core, and slice your apples about 1/4 inch thick for even cooking. Toss them with sugar, cinnamon, nutmeg, lemon juice, and cornstarch in a big bowl. The mixture should look glossy and juicy.
3. Add the Oat Crumb Topping
In another bowl, combine oats, flour, brown sugar, salt, and chilled butter pieces. Use your fingers or a pastry cutter to work the butter in until the mixture forms clumps. Stir in nuts or a drizzle of vanilla if you like.
4. Assemble
Spread the apple filling evenly over the chilled crust. Sprinkle the oat topping generously over the apples.
5. Bake
Bake in a preheated 375°F oven for 40 to 45 minutes. The crust should be golden and the filling bubbling around the edges. If the topping browns too quickly, cover loosely with foil for the last 10 minutes.
6. Cool & Slice
Let the pie cool in the pan for at least 30 minutes (longer if you want super neat slices). Use the parchment paper to lift out the slab before cutting into bars or squares.
Serving, Storage & Variations
Serving: Apple Slab Pie with Oat Topping is best enjoyed slightly warm. Try it with a scoop of vanilla ice cream, a dollop of whipped cream, or even a thin slice of sharp cheddar—an old-school match for apple pie. Pair with a mug of spiced apple cider or chai for peak cozy vibes.
Storage: Keep leftovers covered in the fridge for up to 4 days. The topping stays crunchiest if reheated in the oven (10 minutes at 350°F does the trick).
Freezing: Slice into squares and wrap tightly. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat in the oven to crisp up the topping.
Variation Ideas
- Caramel Apple Slab Pie: Drizzle caramel sauce over apples before adding the crumb.
- Berry-Apple Mix: Swap some apples for blueberries or raspberries.
- Gluten-Free: Use a gluten-free flour blend and certified gluten-free oats.
- Vegan: Substitute plant-based butter in both crust and topping.
- Holiday spice: Add ginger, clove, or orange zest to the filling for a festive twist.
Expert Tips & Troubleshooting
- Chill your crust before baking to guarantee those flaky layers.
- Mix different apple types for deeper flavor.
- If your topping gets dark too quickly, cover with foil for the last 10 minutes of baking.
- Store-bought crust is fine and saves time without losing flavor.
- If your crust is soggy, your apples may have released too much juice. Pat them dry or add a bit more cornstarch next time.
Frequently Asked Questions
Can I use store-bought crust?
Absolutely! Store-bought pie dough works well, especially when you’re short on time.
Why is my slab pie soggy?
Extra juicy apples or not enough cornstarch can cause this. Be sure to measure cornstarch accurately and avoid overfilling.
Can I make ahead and freeze unbaked?
It’s better to freeze the baked pie, but you can prep components in advance and assemble the day you bake.
Best apples for slab pie?
A mix of firm, tart apples (Granny Smith) and juicy-sweet apples (Honeycrisp or Fuji) gives the best flavor and texture.
How do I keep the oat topping crunchy?
Store pie loosely covered at room temperature for a day, then refrigerate. Reheat in the oven, not the microwave, to re-crisp the top.
Conclusion
Apple Slab Pie with Oat Topping brings together all the things we love about fall: bold apple flavor, crumbly topping, and shareable comfort. It’s the perfect dessert for gatherings, big or small, and is just as delicious the next day (if you have leftovers).
If this recipe brings a smile to your table, drop a comment below or share your creation on social media tag your photos so others can join the cozy, apple-filled fun!
