Description

This Raspberry Apple Pie with Oatmeal Cookie Crumble is a delightful dessert combining the tartness of apples and raspberries with a sweet and crunchy oat crumble topping. Featuring a brown sugar pecan graham cracker crust, this pie offers a perfect balance of flavors and textures, ideal for any occasion.

Ingredients

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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 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

Oatmeal Cookie Crumble Topping

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

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Instructions

Prepare Crust: Prepare one brown sugar pecan graham cracker crust according to its directions. Let it cool completely before adding the filling.
Make Filling: In a large bowl, whisk together tapioca, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract. Add the sliced Granny Smith apples and frozen raspberries, then gently toss to combine. Let the mixture stand for 15 minutes to allow the tapioca to absorb moisture.
Prepare Crumble Topping: Place old fashioned oats, brown sugar, all-purpose flour, and ground cinnamon into a food processor and pulse a few times to combine. Add the chilled butter cubes and pulse until the mixture resembles small pea-sized crumbs. Set the crumble topping aside.
Assemble Pie: Add the raspberry apple filling into the cooled graham cracker crust. Evenly sprinkle the oatmeal cookie crumble topping over the filling; it may seem like a large amount, but it will cook down nicely.
Bake Pie: Bake the pie at 350 degrees Fahrenheit for 60 to 70 minutes, or until the apples are fork tender and the juices are bubbling. Check the pie at around 40 minutes and cover the crust edges with foil if they begin to brown too much.
Cool and Serve: Allow the pie to cool completely before serving to let the filling set properly. Enjoy your delicious raspberry apple pie!

Notes

Let the pie cool fully to allow the filling to set and prevent it from being too runny when sliced.
If the crust edges brown too quickly, cover them with aluminum foil to avoid burning.
Frozen raspberries can be substituted with fresh ones when in season for a fresher taste.
Using Granny Smith apples provides a nice tart balance, but other firm apple varieties such as Honeycrisp can also be used.
The crumble topping can be prepared by hand using a pastry cutter if a food processor is not available.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 22 g
Sodium: 180 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 3 g
Cholesterol: 35 mg