Apple Slab Pie with Oat Crumble Topping
This rectangular apple pie transforms the classic into a crowd-pleasing dessert perfect for feeding a large group. Pre-cooked Granny Smith apples seasoned with cinnamon and sugar sit atop a buttery pastry crust, topped with a rustic oat crumble that bakes to golden perfection. The slab format makes serving easier while maintaining all the beloved flavors of traditional apple pie. Ideal for potlucks, family gatherings, or when you need dessert for a dozen people.
Ingredients
- 1 ¾ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
works well for crust and topping
- 2 tablespoons all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
works well for crust and topping
- ¾ teaspoon salt
- 1 ½ cups unsalted butter, diced and cold
- 2 tablespoons ice water
- 3 pounds Granny Smith apples
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
works well for crust and topping
- ½ cup oats, quick or old fashionedchopped nuts1:1texture
pecans or walnuts work well
Instructions
- 1
Pulse flour and salt in food processor briefly
- 2
Add cold diced butter and pulse until worked through flour
- 3
Add ice water one tablespoon at a time until dough comes together
- 4
Roll dough into large rectangle on floured surface
- 5
Press into jelly roll pan covering bottom and sides
- 6
Chill crust while preparing filling
- 7
Preheat oven to 350°F
- 8
Peel, core and dice apples small
- 9
Cook apples in boiling water for 3-5 minutes until semi-opaque but not mushy
- 10
Mix sugar and cinnamon in small bowl
- 11
Combine all crumble ingredients with hand mixer, breaking up butter lumps
- 12
Drain cooked apples well and spread over crust
- 13
Sprinkle cinnamon sugar over apples
- 14
Top with crumble mixture and press to compact
- 15
Bake for 40-50 minutes until topping browns
- 16
Cool before cutting
Tips
Use a silicone mat when rolling dough to prevent sticking and make transfer easier
Don't skip pre-cooking the apples - it prevents a soggy bottom crust and ensures even cooking
Press the crumble topping firmly to help it hold together during baking
Good to Know
refrigerate covered up to 4 days
crust can be chilled overnight before filling
with ice cream or whipped cream
Common Mistakes
drain apples well to avoid soggy crust
don't overcook apples or they'll become mushy
chill crust to prevent shrinking during baking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
works well for crust and topping
General Alternatives
pecans or walnuts work well
FAQ
Can I use different apple varieties?
Yes, firm apples like Honeycrisp, Braeburn, or Jonagold work well. Avoid soft varieties like Red Delicious that break down too much when cooked.
Can I freeze this pie?
Yes, wrap individual slices in plastic and freeze in ziplock bags for up to one month. Thaw at room temperature or reheat gently in the oven.
What if my crumble topping is too wet?
Add more flour or oats gradually until mixture holds together but isn't sticky. Cold butter helps create the right crumbly texture.