Name: Raspberry Apple Pie with Oatmeal Crumble Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 recipe brown sugar pecan graham cracker crust; 5 Granny Smith apples, peeled and cut into 1/8-1/4-inch slices; 2 cups frozen raspberries; 2 tablespoons tapioca (Kraft Minute Tapioca); 3/4 cup granulated sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon vanilla extract; 1/2 cup old fashioned oats; 1/2 cup brown sugar, packed; 1/2 cup all-purpose flour; 1 teaspoon ground cinnamon; 6 tablespoons butter, cubed and chilled

There’s something incredibly cozy about biting into a warm, fruit-filled pie topped with a crunchy crumble. This Raspberry Apple Pie with Oatmeal Crumble Recipe strikes that perfect balance between tart, sweet, and just a touch rustic—making it a go-to for chilly afternoons or whenever you want a dessert that feels like a hug from the inside out.

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

This Raspberry Apple Pie with Oatmeal Crumble Recipe is special because it’s not just another pie—it's a celebration of textures and flavors. The tartness of Granny Smith apples mashed with juicy raspberries and topped with a buttery, cinnamon-spiced crumble really elevates this to a pie you’ll find yourself craving again and again.

Perfect Tart-Sweet Harmony: The combo of crisp apples and tangy raspberries keeps every bite bright and lively.
Oatmeal Crumble Topping: Adds a satisfyingly crisp, slightly nutty texture that cuts through the juicy filling.
Brown Sugar Pecan Graham Cracker Crust: This crust gives a depth of buttery, nutty flavor that’s a wonderful twist on the traditional pie crust.
Easy to Make: Even if you’re new to baking pies, the steps are straightforward and forgiving.

Ingredients & Why They Work

This Raspberry Apple Pie with Oatmeal Crumble Recipe is built around complementary ingredients that marry fresh fruit’s brightness with cozy spices and a crumbly topping. Each component works together to build layers of flavor and texture, so picking quality ingredients makes a huge difference in the final pie.

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 tart firmness holds up well during baking, balancing the sweetness of the crumble and raspberries.
Frozen raspberries: They soften into juicy pockets of tartness, perfect for contrasting the apples.
Tapioca: Acts as a natural thickener, giving the filling a luscious, set texture without turning it mushy.
Granulated sugar: Sweetens without overwhelming, perfect against tart fruits.
Cinnamon and nutmeg: Warm fall spices that elevate the fruit flavors and add comforting depth.
Vanilla: Just a touch to round out the flavor profile and add subtle aroma.
Old fashioned oats: The star of the crumble topping, providing chewiness and texture.
Brown sugar: Brings moisture and that classic caramel-like richness to the crumble.
All-purpose flour: Helps bind the crumble topping and gives it structure.
Butter, chilled and cubed: Creates that irresistible, flaky crunch in the crumble topping.
Brown Sugar Pecan Graham Cracker Crust: Adds a nutty, buttery foundation with just a hint of sweetness. This crust really makes the pie feel elevated!

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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

One of the things I love about this Raspberry Apple Pie with Oatmeal Crumble Recipe is how versatile it can be. I often tweak it to suit the occasion or to use what I have on hand — and that's the beauty of homemade pie: it’s forgiving and wonderfully adaptable!

Variation: Sometimes I swap frozen raspberries for fresh blackberries or blueberries when I have them; it changes things up just enough to keep the pie feeling new yet familiar.
Make it gluten-free: Replace the all-purpose flour in the crumble with a gluten-free blend, and use a gluten-free crust to keep everything friendly for dietary needs.
Less sweet option: I often cut down the sugar by a quarter cup if I’m serving this to people who prefer their desserts less sugary—the fruit’s tartness really shines through.
Make ahead: You can prepare the filling and crumble topping a day in advance and assemble the pie right before baking to save time on a busy day.

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 Brown Sugar Pecan Graham Cracker Crust

Begin by making the graham cracker crust according to the recipe directions, then let it cool completely before adding the filling. Trust me, this step ensures your crust stays crisp and delicious after baking, avoiding sogginess—one of the common pie pitfalls!

Step 2: Toss the Fruit Filling

In a large bowl, whisk together tapioca, sugar, cinnamon, nutmeg, and vanilla. Adding the spices here infuses every bite with flavor. Then add your peeled, thinly sliced Granny Smith apples and frozen raspberries, gently tossing to combine. Letting the mixture stand for about 15 minutes lets the tapioca start absorbing the juices, thickening the filling nicely.

Step 3: Make the Oatmeal Cookie Crumble Topping

Use your food processor to combine oats, brown sugar, flour, and cinnamon, then pulse in chilled butter until the mixture looks like coarse peas. This technique keeps the butter cold and lets pockets of fat melt during baking, creating that irresistible crunch and flakiness.

Step 4: Assemble and Bake

Pour your fruit filling into the cooled crust, then pile on the oatmeal crumble topping—it looks like a lot but it bakes down beautifully. Bake at 350°F for 60-70 minutes, checking around 40 minutes to shield the crust edges with foil if they’re browning too fast. This helps your crust stay golden but not burnt.

Step 5: Cool Before Serving

Patience is key here—let the pie cool completely to set the filling so it slices neatly. This is honestly the hardest part because it smells so good, but the wait truly pays off.

Top Tip

Having made this Raspberry Apple Pie with Oatmeal Crumble Recipe many times, I’ve picked up some tricks that really help it shine and save you from common hiccups.

Keep the Butter Cold: When making the crumble, chilled butter in small cubes ensures a tender, crumbly topping instead of a greasy one.
Tapioca Patience: Letting the filling sit before baking helps thicken the juices, so the pie isn’t watery.
Crust Edge Protection: Shielding the crust edges with aluminum foil halfway through baking prevents them from burning while the filling finishes cooking.
Slice After Cooling: Wait at least 2 hours before cutting for clean slices that hold together beautifully.

How to Serve Raspberry Apple Pie with Oatmeal Crumble Recipe

raspberry apple pie - Serving Suggestion

Garnishes

My favorite way to garnish this pie is with a simple scoop of vanilla ice cream—its creamy coolness balances the warm spices so well. Fresh mint leaves or a light dusting of powdered sugar also add a pretty finishing touch if you want to dress it up a bit.

Side Dishes

I often serve this pie after a hearty meal like roasted chicken or pork with a side of cinnamon-spiced roasted vegetables. The fruity dessert feels like a perfect seasonal end to comfort food dinners.

Creative Ways to Present

For holidays or dinner parties, I’ve arranged individual slices on pretty plates with drizzles of caramel sauce and scattered fresh raspberries. Another fun idea: bake individual mini pies in ramekins using the same filling and crumble, which makes for adorable, personal servings.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover slices tightly with plastic wrap or foil and store them in the fridge. They keep well for about 3-4 days, and the flavors often taste even better the next day once everything melds.

Freezing

This pie freezes surprisingly well. Wrap individual slices or the whole pie tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

To warm leftover pie, I pop slices in a preheated oven at 325°F for about 15-20 minutes. This revives the crumbly topping's crispness without drying the filling, much better than microwaving.

Frequently Asked Questions:

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries work beautifully; just be mindful they may release more juice, so keep an eye on baking time and the texture of the filling.

What is the role of tapioca in this pie?

Tapioca acts as a thickener, giving the filling a nice set texture while keeping it juicy. It prevents the filling from becoming watery or runny after baking.

Can I use a different crust for this pie?

Definitely! While the Brown Sugar Pecan Graham Cracker Crust adds great flavor and texture, you can swap it with a classic butter pie crust or even a gluten-free alternative depending on your preference.

How do I prevent the crust edges from burning?

I recommend checking the pie about 40 minutes into baking and covering the edges with foil if they are browning too quickly. This keeps them golden without burning while the filling cooks through.

Final Thoughts

This Raspberry Apple Pie with Oatmeal Crumble Recipe is one of those desserts that feels like a warm, cozy moment captured in a slice. It’s a little bit rustic, warmly spiced, with a sweet-tart punch and a happily crunching crumble topping that always brings smiles. I’m excited for you to make it and share it around the table—because a homemade pie like this is pure joy, every time.