Sheet Pan Apple Pie with Oat Crumb Topping

side view of a serving spoon taking a slice of sheet plan apple pie

4.72 from 35 votes

Sheet Pan Apple Pie with Oat Crumb Topping

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!

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Author Melissa Williams

Ingredients

For the apple pie

2 round pie crusts at room temperature
3 pounds apples peeled & sliced thinly
1 Tablespoon lemon juice
¼ cup brown sugar
2 Tablespoons unsalted butter melted
1 teaspoon cinnamon
⅛ teaspoon salt

For the oat crumble topping

¾ cup brown sugar
2 cups old fashioned oats
1 ½ cups all purpose flour
1 teaspoon cinnamon
1 teaspoon salt
14 Tablespoons unsalted butter melted

Instructions

Preheat oven to 425°F.
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.
2 round pie crusts
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.
3 pounds apples, 1 Tablespoon lemon juice, ¼ cup brown sugar, 2 Tablespoons unsalted butter, 1 teaspoon cinnamon, ⅛ teaspoon salt
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.
¾ cup brown sugar, 2 cups old fashioned oats, 1 ½ cups all purpose flour, 1 teaspoon cinnamon, 1 teaspoon salt, 14 Tablespoons unsalted butter
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.

Notes

Bake in a 10″ x 15″ baking pan with a lip to hold the crust.
For traditional pies, place a cookie sheet under the pie plate to catch spills.
Swap apples for peaches, blueberries, cherries—this recipe is super versatile.
Canned apple pie filling works great. Skip the first bake and go straight to topping and baking.
Puff pastry works instead of pie crust—just lower the oven temp slightly and keep an eye on it.
Keep covered at room temp for up to 2 days, then refrigerate for another 2 days.

Nutrition