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Apple Slab Pie with Nutty Oat Crumble Topping has a sweet spiced apple filling with a hint of vanilla, an all-butter pastry crust, and a nutty oat crumble topping.

Apple Slab Pie with Nutty Oat Crumble Topping

If you ever find yourself with a pie-loving mob at your door, this recipe will prove itself indispensable.

(Not that it’s likely you’ll find yourself in that scenario any time soon, but a pie-loving group of family members on Thanksgiving isn’t necessarily all that different.)

Apple Slab Pie with Nutty Oat Crumble Topping 2

The ingenious thing about a slab pie (which, let me make it clear, I did not invent) is that it makes enough to feed an army with basically the same amount of work it takes to make a regular-sized pie.

Now, we all know that the amount of work it takes to make a regular pie is nothing to sneeze at. But if you’re going to take the time to make pie anyway, why not get the most bang from your buck?

Apple slab pie certainly delivers in that department.

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It’s a great fall treat to make, no matter what the occasion. And it will make your home smell like the most heavenly-scented bakery on the planet! But I think it would be an especially lovely addition to Thanksgiving dessert (or any holiday).

And although there’s absolutely no need to do so (it would totally be gilding the lily!), a slice of this Apple Slab Pie with Nutty Oat Crumble Topping is extra especially amazing warmed and served with a scoop of vanilla bean ice cream on top.

Just make sure you save room for dessert.

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What is Slab Pie?

Slab pie is a rectangular, shallow pie that’s baked in a rimmed baking tray (such as a 10 by 15-inch cookie sheet.

How Many People Does Apple Slab Pie Serve?

This Apple Slab Pie serves 24 people! It’s perfect for a holiday dessert when you have a crowd to feed.

Slices of Apple Slab Pie with Vintage Forks on Wooden Cutting Board

What Are the Best Apples for Apple Pie?

Depending on who you ask and where they’re from, you’re sure to get a different answer! But in general, pie apples should have a couple of characteristics: 1) they should hold their shape fairly well when baked instead of turning into mush, and 2) they shouldn’t be overly sweet.

The best apples for apple pie are:

  • Granny Smith
  • Northern Spy
  • Jonagold
  • Braeburn
  • Honeycrisp

Apple Slab Pie with Nutty Oat Crumble Topping with Description

More Apple Dessert Recipes:

Apple Slab Pie with Nutty Oat Crumble Topping 5

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Apple Slab Pie with Nutty Oat Crumble Topping

Prep Time1 hour
Cook Time45 minutes
Yields: 24 servings
Apple Slab Pie with Nutty Oat Crumble Topping has a sweet spiced apple filling with a hint of vanilla, an all-butter pastry crust, and a nutty oat crumble topping.

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  • 2 1/2 cups all-purpose flour
  • 1/2 cup walnuts toasted, and pulverized in a food processor until powdered (optional)
  • 3/4 teaspoon fine salt
  • 1 cup unsalted butter chilled and diced
  • 4 to 6 tablespoons cold water

Crumble Topping:



For the Filling:

  • Toss together all ingredients in a large bowl until the apples are coated. Cover the bowl and let the mixture sit for 1 hour, stirring a couple times.

For the Crust:

  • Whisk together the flour, pulverized walnuts (if using), and salt in a large bowl and then cut in the butter with a pastry cutter or a fork until it looks like coarse meal. Add water 1 tablespoon at a time, working the dough together with your fingertips just until it comes together, and only adding enough water so the dough comes together when you squeeze it. Gather the dough together into a ball and then flatten it into a rectangle; wrap it in plastic wrap and refrigerate until chilled, about 30 minutes.

For the Crumble Topping:

  • Use a fork to mix the flour and brown sugar together in a large bowl. Cut in the butter, and then stir in the oats and walnuts.

To Assemble and Bake:

  • Preheat the oven to 375F; get out a 15 by 10 by 1-inch baking sheet. (I don’t bother lining the baking sheet because there’s enough butter in the crust to prevent it from sticking, but you can line the bottom with parchment paper if you want).
  • Roll out the dough to an 18 by 13-inch rectangle on a lightly floured surface. Drape it over the rolling pin to help you transfer the dough to the prepared baking sheet. If necessary, trim the dough to within 3/4-inch of the edge of the pan, and then fold it over and flute it as desired. Use the tines of a fork to poke a few holes in the bottom of the crust.
  • Give the apple filling a good stir and spread it (along with any juices that have collected) into the prepared crust. Sprinkle on the crumble topping.
  • Bake the pie until the apples are tender and the crust is golden, about 40 to 45 minutes; cool on top of a wire rack.

For the Glaze:

  • Once the pie is cooled, whisk together all ingredients for the glaze and drizzle on top.
  • Let the glaze set before cutting and serving.


  • The best apples for this Apple Slab Pie are Granny Smith, Northern Spy, Jonagold, Braeburn, or Honeycrisp.
  • To store this after baking, cover it with plastic wrap and keep it at room temperature for up to 2 days. After that, store it covered in the fridge for up to 3 days more.
  • You can cut the pieces bigger or smaller depending on how many people you’re serving!


Calories: 308kcal | Carbohydrates: 41g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 78mg | Potassium: 122mg | Fiber: 3g | Sugar: 22g | Vitamin A: 384IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Dessert
Cuisine: American
Keyword: Apple Pie to Feed a Crowd, Apple Slab Pie, Holiday Pie Recipes

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Apple Slab Pie Pinnable Image

This post was first published on An Edible Mosaic on November 10, 2014; it was updated with more information on November 27, 2019.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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Recipe Rating


  1. Is it just me, or is there no Print icon on your recipe page for Apple Slab Pie? It’s way too long to remember without downloading!

    1. Gilly, If you look at the recipe, the “print” button is on the top right corner of the recipe card. Hope you enjoy the recipe if you give it a try!

  2. I am totally addicted to slab pie after making it two weeks ago. With all the work it takes to make ONE regular pie, I’d much prefer to put in the same amount of effort and make the equivalent of there pies. It just seems like the most cost-effective (and delicious!) think to do.

  3. Katrina @ Warm Vanilla Sugar says:

    I am dyyyyyying for this! That crumble is gorgeous!

  4. This looks ridiculous good. I want to steal the whole topping :) Beautiful work

  5. Exquisite! A great dessert.



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