There’s something truly magical about a pie that combines tart apples with sweet raspberries, all crowned with a crunchy oatmeal crumble. This Raspberry Apple Pie with Oatmeal Crumble Recipe hits all the right notes — sweet, tangy, and wonderfully textured — making it a dessert worth baking time and again.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Raspberry Apple Pie with Oatmeal Crumble Recipe
- Top Tip
- How to Serve Raspberry Apple Pie with Oatmeal Crumble Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Raspberry Apple Pie with Oatmeal Crumble Recipe
Why You'll Love This Recipe
I can’t get enough of this pie because it balances freshness and indulgence so perfectly. The juicy apples and raspberries meld beautifully, while the oatmeal crumble topping adds the kind of satisfying crunch that makes every bite a delight. Plus, it’s surprisingly straightforward to make.
- Perfect Flavor Combo: The tartness of Granny Smith apples plays off the sweet raspberries for a vibrant, layered taste.
- Textural Contrast: The oatmeal crumble topping gives a delightful crunch that complements the soft, bubbling fruit filling.
- Simple But Impressive: Using a brown sugar pecan graham cracker crust adds a nutty depth without complex steps.
- Great for Any Occasion: This pie feels fancy enough for holidays but easy enough for casual weekend treats.
Ingredients & Why They Work
Everything in this Raspberry Apple Pie with Oatmeal Crumble Recipe combines to create a balanced experience — the tart, juicy fruit gets the perfect lift from warm spices, and the crumble topping seals it all with a buttery crunch.
- Granny Smith apples: Their tartness holds up well during baking and keeps the filling from becoming too sweet or mushy.
- Frozen raspberries: Using frozen makes this recipe easy year-round, plus they release a lovely juice that blends beautifully with the apples.
- Tapioca: It’s the secret hero here—it thickens the juices to avoid a runny pie and gives the filling that perfect consistency.
- Granulated sugar: Balances out the tartness while caramelizing slightly in the oven for a rich, sweet flavor.
- Ground cinnamon and nutmeg: These warm spices enliven the fruit with cozy notes — like a hug in pie form.
- Vanilla: Enhances the depth of all the flavors without overpowering the fruit.
- Old fashioned oats: For that classic oatmeal crumble texture — soft yet crunchy.
- Brown sugar: Adds moisture and a hint of molasses undertone to the topping.
- All-purpose flour: Helps bind the crumble for a sturdy but tender finish.
- Chilled butter: Cubed butter is key—it melts slowly and creates those irresistible little pockets of flakiness in the topping.
- Brown Sugar Pecan Graham Cracker Crust: This crust brings a buttery nuttiness that supports the fruity filling perfectly, making it a fun twist on traditional pie dough.
Make It Your Way
I love to play with this recipe a little depending on the season or what I have on hand. You can make the crumble topping simpler or add extra spices if you want, and the pie crust? Feel free to swap the pecan graham cracker for a classic pastry crust for a more traditional feel.
- Variation: Adding a handful of chopped walnuts or pecans into the oatmeal crumble gives an extra crunch that I adore. I once made this with fresh blackberries instead of raspberries — equally delicious and a fun switch-up!
Step-by-Step: How I Make Raspberry Apple Pie with Oatmeal Crumble Recipe
Step 1: Prepare the Crust and Filling
First off, make your brown sugar pecan graham cracker crust according to its instructions and let it cool completely. I can’t stress cooling enough—this keeps the crust from getting soggy when you add your filling.
While that’s cooling, mix the tapioca, sugar, cinnamon, nutmeg, and vanilla in a big bowl. Add in your sliced apples and frozen raspberries, and gently toss everything together so the fruit is evenly coated. Letting this rest for about 15 minutes helps the tapioca start working and the flavors to meld.
Step 2: Make the Oatmeal Crumble Topping
Pop the oats, brown sugar, flour, and cinnamon into your food processor and pulse a few times to combine. Then add your cold, cubed butter and pulse again until the mixture looks like coarse crumbs with small pea-sized bits of butter. This texture makes the topping perfectly crumbly after baking.
Step 3: Assemble and Bake
Pour your raspberry apple filling into the chilled pie crust and generously pile on the oatmeal crumble. Don’t worry if it seems like a lot — it bakes down beautifully. Bake at 350°F for about 60-70 minutes. At around 40 minutes, check the crust edges; if they look like they’re browning too fast, cover them loosely with foil to prevent burning.
You'll know it's ready when the apples are fork tender and the juices are bubbling actively. Then, let your pie cool fully so the filling sets up nicely before slicing.
Top Tip
I've made this pie countless times, and a few little touches can really make your version stand out. These tips have saved me from soggy crusts and bland filling more than once.
- Chill Your Butter and Crust: Cold butter in the crumble and a completely cooled crust make all the difference for texture and structure.
- Let the Filling Sit: Allow the fruit mixture to rest before filling the pie — this allows the tapioca to absorb some juice, avoiding runny pie juices.
- Cover Crust Edges Mid-Bake: To get that perfect golden crust without burning, foil the edges if they brown too early.
- Cool Before Cutting: It’s hard to wait but do let the pie cool completely; slicing too soon causes the filling to spill out.
How to Serve Raspberry Apple Pie with Oatmeal Crumble Recipe
Garnishes
I keep it simple with a scoop of vanilla ice cream or a dollop of freshly whipped cream — the cold creaminess contrasts perfectly with the warm pie. Sometimes I throw a few fresh raspberries or a sprinkle of cinnamon on top just for a little visual flair and extra flavor.
Side Dishes
This pie is a star on its own, but if I’m serving a bigger dessert spread, I like to add a small plate of sharp cheddar cheese slices—it’s a classic combo with apple pie and gives a nice contrast to the sweetness.
Creative Ways to Present
For holiday dinners or special occasions, I’ve served this pie in mini individual ramekins topped with crumble—it looks darling and lets everyone get their own perfectly crisp top.
Make Ahead and Storage
Storing Leftovers
I usually cover the pie loosely with foil and keep it in the fridge, where it stays great for up to 4 days. It tastes just as wonderful the next day, especially warmed slightly.
Freezing
If you want to freeze it, bake first, then cool completely and wrap it tightly with plastic wrap and foil. It freezes well for up to 3 months. When you're ready, thaw overnight in the fridge before reheating.
Reheating
I reheat slices in a 350°F oven for about 15 minutes. That revives the crumble topping's crispness and warms the filling perfectly without drying it out.
Frequently Asked Questions:
Absolutely! Fresh raspberries can be used interchangeably. Just be aware that fresh berries might make the filling a bit more watery, so consider adding a touch more tapioca to help thicken the juices.
No food processor? No problem! You can use a fork or pastry cutter to cut the butter into the oats, flour, sugar, and cinnamon until the mixture resembles coarse crumbs.
Definitely! While the brown sugar pecan graham cracker crust adds great flavor, a classic homemade or store-bought pie dough works wonderfully as well.
Keep an eye on the crust about halfway through baking. If edges brown too quickly, cover them with a strip of aluminum foil or a pie crust shield to protect them while the filling finishes cooking.
Final Thoughts
This Raspberry Apple Pie with Oatmeal Crumble Recipe is one of those desserts that brings everyone together around the table. I love how it feels comforting yet a little bit special — like a homemade hug baked into every slice. I promise, once you try it, you’ll find yourself making it over and over, just like I do. So grab those apples and raspberries, and let’s get baking — your perfect pie is waiting!
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Raspberry Apple Pie with Oatmeal Crumble Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delicious Raspberry Apple Pie featuring a Brown Sugar Pecan Graham Cracker crust, filled with a sweet-tart blend of Granny Smith apples and raspberries, and topped with a buttery oatmeal cookie crumble. This pie combines fruity freshness with a crunchy, cinnamon-spiced topping for a perfect dessert.
Ingredients
Brown Sugar Pecan Graham Cracker Crust
- 1 recipe Brown Sugar Pecan Graham Cracker Crust
Raspberry Apple Filling
- 5 Granny Smith apples, peeled and cut into ⅛-1/4-inch slices
- 2 cups frozen raspberries
- 2 tablespoons tapioca (Kraft Minute Tapioca)
- ¾ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
Oatmeal Cookie Crumble Topping
- ½ cup old fashioned oats
- ½ cup brown sugar, packed
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 6 tablespoons butter, cubed and chilled
Instructions
- Prepare crust: Follow the directions to prepare one Brown Sugar Pecan Graham Cracker crust and allow it to cool completely before filling.
- Mix filling: In a large bowl, whisk together tapioca, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract. Add the sliced apples and frozen raspberries, then gently toss to combine. Let this mixture stand for 15 minutes to allow the tapioca to absorb juices.
- Make crumble topping: Place old fashioned oats, brown sugar, all-purpose flour, and ground cinnamon into a food processor and pulse a few times to blend. Add chilled cubed butter and pulse until the butter pieces are pea-sized. Set aside the crumble topping.
- Assemble pie: Spoon the raspberry apple filling into the cooled graham cracker crust. Evenly spread the oatmeal cookie crumble topping over the filling; although it looks like a lot, it will cook down during baking.
- Bake the pie: Preheat oven to 350 degrees Fahrenheit. Bake the pie for 60 to 70 minutes until apples are tender and juices bubble. Check at 40 minutes and cover edges of the crust if they are browning too quickly to prevent burning.
- Cool and serve: Allow the pie to cool thoroughly before serving so the filling can set perfectly. Enjoy your delicious raspberry apple pie!
Notes
- Use frozen raspberries to prevent the filling from becoming too watery.
- Cover crust edges with foil or a pie shield during baking if they brown too fast.
- Letting the filling rest before baking helps the tapioca thicken the juices.
- The crumble topping can be prepared ahead and refrigerated until ready to use.
- Ensure the crust is completely cool before adding the filling to prevent sogginess.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 35 mg
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