Apple season is in full swing, and what better way to celebrate than with a delicious apple slab pie? Gooey cinnamon and brown sugar apples baked on top of a buttery pie crust and finished off with a delightful oat crumble - make this easy sheet pan apple pie a fall staple!
Keyword apple slab pie, sheet pan apple pie, sheet pan apple pie oat crumb topping
Lightly flour a large surface and stack both pie crusts on top of each other. Use a rolling pin to roll the crusts out to a large rectangle.
Lightly spray a 10 x 15” baking sheet with non-stick spray and gently press the crust into it, crimping the edges.
Peel and slice the apples to approximately ¼” thick and add to a large bowl. To the sliced apples, add the lemon juice, ¼ cup brown sugar, 2 TB melted butter, 1 teaspoon cinnamon, and ⅛ teaspoon salt and toss until evenly coated.
Pour the apples evenly into the prepared pie crust. Cover with foil and bake for 15 minutes.
While the apples are baking, to a medium bowl, add the remaining brown sugar, oats, flour, cinnamon, and salt and mix with a fork. Pour in the melted butter and mix until crumbly.
Carefully remove the apples from the oven and scatter the oats evenly over the top.
Bake for 15-20 minutes or until the crumble is golden.
3 pounds of apples was 5 galas & 3 Granny Smiths for meCover leftovers and store in the fridge for up to 4 days. Serve warm or cold.