Apple Crumble Sheet Pan for 15+ Servings
So you need dessert for a crowd, but you’re not emotionally prepared to bake 15 individual things? Same. This Apple Crumble Sheet Pan is the hero you didn’t know you needed. It’s warm, cozy, smells like happiness, and feeds a small army without demanding your sanity.
One pan. One bake. Everyone wins.
Why This Recipe Is Awesome
- Feeds 15+ people without complicated math
- Way easier than pie (no rolling, no crying)
- Crispy crumble + soft apples = elite combo
- Perfect for parties, potlucks, and family chaos
- Tastes incredible warm or cold
It’s comforting, reliable, and low-effort in the best way.
Ingredients You’ll Need
For the Apple Filling
- 10–12 medium apples (Granny Smith or Honeycrisp)
- ⅔ cup granulated sugar
- 2 tbsp lemon juice
- 2 tsp cinnamon
- ½ tsp nutmeg
- 2 tbsp cornstarch
- 1 tsp vanilla extract
For the Crumble Topping
- 2½ cups rolled oats
- 1½ cups all-purpose flour
- 1 cup brown sugar
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup cold unsalted butter, cubed
Optional: vanilla ice cream or whipped cream (obviously)
Step-by-Step Instructions
- Preheat the oven.
Set it to 350°F (175°C). Line or grease a large sheet pan (10×15 or 9×13). - Prep the apples.
Peel, core, and slice apples thin. Yes, it’s a lot. Put on music. - Mix the filling.
Toss apples with sugar, lemon juice, cinnamon, nutmeg, cornstarch, and vanilla. - Spread apples evenly.
Transfer the apple mixture to the sheet pan and level it out. - Make the crumble.
Combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbly. - Top generously.
Sprinkle crumble evenly over the apples. No bald spots allowed. - Bake.
Bake for 45–50 minutes until bubbling and golden brown. - Cool slightly.
Let it rest for 15 minutes so it sets (and doesn’t lava-burn mouths).
Common Mistakes to Avoid
- Using mushy apples: Firm apples keep texture.
- Skipping cornstarch: You’ll end up with apple soup.
- Overpacking the pan: Apples shrink—don’t panic.
- Underbaking: Bubbling edges mean it’s ready.
- Uneven topping: Every bite deserves crumble.
Alternatives & Substitutions
- Apple mix: Combine sweet and tart apples for depth.
- Gluten-free: Use gluten-free flour and oats.
- Less sugar: Reduce by ¼ cup if apples are sweet.
- Add-ins: Chopped nuts or raisins work great.
- Spice swap: Add ginger or cloves for warmth.
IMO, serving this warm with ice cream is non-negotiable.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Yes. Bake, cool, and reheat before serving.
How do I store leftovers?
Cover and refrigerate up to 4 days.
Can I freeze it?
Yes. Freeze baked and cooled crumble for up to 2 months.
Do I have to peel the apples?
No, but peeled apples give smoother texture.
What size pan works best?
A deep 9×13 or 10×15 sheet pan works perfectly.
Is this good cold?
Surprisingly, yes. Still great.
Final Thoughts
This Apple Crumble Sheet Pan is cozy, generous, and ridiculously easy for feeding a crowd. It delivers comfort without drama—and honestly, that’s all we want in a dessert.
Bake it, scoop it, and watch it disappear fast.