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.

A round baked dish with a rough, golden brown oat and nut crust as the base layer fills a white plate. On top, there are thin, pale green apple slices arranged in a small circular fan shape at the center. Bright red raspberries are placed evenly around the apple slices and spread in a ring around the crust edge, adding vibrant color contrast. The plate sits on a white marbled surface with a soft white cloth partially visible underneath. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a pile of fresh Granny Smith apples, some peeled and thinly sliced, a small mound of frozen raspberries, a small white ceramic bowl filled with granulated sugar, a small white bowl containing ground cinnamon, another small white bowl with ground nutmeg, a small white bowl with vanilla extract, a small white bowl with tapioca pearls, a small white bowl holding old fashioned oats, a small white bowl with packed brown sugar, a small white bowl of all-purpose flour, and several small cubes of chilled butter arranged neatly on a simple white ceramic plate, all ingredients looking fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

On a white plate with a white marbled surface background, there is a slice of raspberry crumble with two clear layers: the bottom layer is bright red, soft, and juicy with visible raspberry pieces, while the top layer is a crumbly, light brown oat mixture. On top of the crumble is a round scoop of white ice cream. A metal fork with a woman's hand holding it is scooping into the crumble on the right side of the plate, revealing the textured filling inside. A whole fresh raspberry rests on the plate near the crumble. In the blurred background, a white baking dish filled with more crumble and some apples can be seen. Photo taken with an iphone --ar 2:3 --v 7

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

raspberry apple pie - Serving Suggestion

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:

Can I use fresh raspberries instead of frozen?

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.

What if I don’t have a food processor for the crumble topping?

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.

Can I make this pie with a traditional pastry crust instead?

Definitely! While the brown sugar pecan graham cracker crust adds great flavor, a classic homemade or store-bought pie dough works wonderfully as well.

How do I prevent the crust edges from burning?

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!