There’s something truly magical about the blend of sweet and tart in a fruit pie, and the way textures play together just makes your taste buds sing. That’s exactly why I adore this Raspberry Apple Pie with Oatmeal Crumble Recipe—it’s not just a pie, it’s a comforting moment wrapped in flaky crust and crumbly goodness.

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 have to say, every time I bake this Raspberry Apple Pie with Oatmeal Crumble Recipe, it feels like a little celebration. The combo of tart granny smith apples and juicy raspberries with that buttery oatmeal crumble on top is just unbeatable. It’s a slice of cozy fall days or a sweet ending to any meal.

Perfect Balance: The tangy raspberries cut through the sweetness of the apples, creating a bright, fresh filling.
Oatmeal Crumble Magic: The crumble topping brings a buttery, rustic crunch that pairs beautifully with the soft fruit.
Convenient Crust: Using a brown sugar pecan graham cracker crust adds depth and takes away the fuss of making pie dough from scratch.
All-Occasion Favorite: It’s just as great for a casual family night as it is for impressing guests at a dinner party.

Ingredients & Why They Work

This recipe blends a crowd-pleasing mix of sweet and tart fruits with warm spices and a crunchy topping that’s full of texture. To get it just right, choosing fresh granny smith apples and quality frozen raspberries is key—plus a reliable tapioca for thickening. Here’s a quick rundown of why each ingredient shines:

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 and firm texture hold up beautifully while baking, balancing the sweetness from raspberries.
Frozen Raspberries: I love using frozen because they’re accessible year-round and add juicy bursts of flavor without extra prep.
Tapioca: This acts as a thickener, keeping your filling just right—not runny but beautifully saucy.
Granulated Sugar: Sweetens the filling evenly, marrying the tartness of the fruit without overpowering it.
Cinnamon & Nutmeg: These warm spices bring depth and a cozy aroma that lift the entire pie.
Vanilla Extract: Adds subtle sweetness and rounds out flavors for a fuller taste.
Old Fashioned Oats: Provide that hearty texture in the crumble topping without turning mushy.
Brown Sugar: Packs the crumble with molasses flavor and a richer sweetness than plain white sugar.
All-Purpose Flour: Helps bind the crumble topping into a crispy, buttery finish.
Butter (Chilled & Cubed): Key for that melt-in-your-mouth crumble texture when baked.
Brown Sugar Pecan Graham Cracker Crust: Adds buttery pecan flavor and a firm base that complements the fruit and crumble perfectly.

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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 enjoy most about the Raspberry Apple Pie with Oatmeal Crumble Recipe is how easy it is to make tweaks to suit your taste. Whether you lean toward sweeter fruit or prefer more spice, you can tweak it without fuss.

Variation: I sometimes swap half of the frozen raspberries for fresh blackberries when I want a bolder berry flavor—it adds beautiful color and slight tartness that I adore.
Dietary Modification: Using gluten-free flour in the crumble topping works well if you want a gluten-free dessert without compromising texture.
Seasonal Twist: For a fall spin, sprinkle a bit of ground cloves or ginger into the filling with the cinnamon and nutmeg—I swear it makes the kitchen smell heavenly.

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

Start with your Brown Sugar Pecan Graham Cracker Crust—either homemade or store-bought—and let it cool completely before adding the filling. Then, mix tapioca, sugar, cinnamon, nutmeg, and vanilla in a large bowl. Toss in your sliced apples and frozen raspberries, gently folding everything together. Let this mixture sit for 15 minutes so the fruit can release some juices and the tapioca can do its work—this really helps the filling thicken as it bakes.

Step 2: Make the Oatmeal Cookie Crumble Topping

I like using my food processor for this part—it’s quick and gets the topping just right. First, pulse together oats, brown sugar, all-purpose flour, and cinnamon. Then, add the chilled cubed butter and pulse until the butter pieces are about the size of small peas. This ensures a wonderfully crumbly texture once baked. If you don’t have a food processor, a pastry cutter or two knives work just as well, though it takes a bit more elbow grease!

Step 3: Assemble and Bake

Pour your raspberry apple filling into the cooled crust, spreading it evenly. Then, generously top with your oatmeal crumble—it might seem like a lot, but trust me, it bakes down into a crispy, golden blanket. Pop the pie into a preheated 350°F oven and bake for 60-70 minutes. Around the 40-minute mark, watch the edges of your crust and cover them with foil if they’re browning too fast—this keeps the crust from burning without sacrificing that crispness we want. Your pies are done when the fruit is tender, and juices are bubbling happily through the crumble.

Step 4: Cool Before Serving

I can’t stress this enough: let your pie cool completely before you slice into it. Allowing it to rest gives the filling time to set, so you get beautiful slices every time instead of a runny mess. It’s worth the wait, I promise!

Top Tip

From countless pies baked in my kitchen, a few tricks really transformed my success with this Raspberry Apple Pie with Oatmeal Crumble Recipe. These tips will help you get that perfect texture and flavor every time.

Fruit Prep Timing: Letting the fruit sit with the tapioca and spices before baking makes the filling perfectly thick and flavorful.
Crumble Texture: Keep the butter cold when mixing the topping—warm butter won’t give you the pleasant pea-sized bits that create that crumbly crunch.
Crust Protection: Cover the pie edges with foil partway through baking to avoid burns, especially important with a brown sugar pecan crust that caramelizes faster.
Cooling Patience: Wait at least a couple of hours before slicing for the juices to set, avoiding a soggy slice.

How to Serve Raspberry Apple Pie with Oatmeal Crumble Recipe

raspberry apple pie - Serving Suggestion

Garnishes

I like to keep it simple with a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side. Sometimes, I sprinkle some toasted pecans over the top for an added crunch, which really brings out the nutty notes in the crust. A light dusting of powdered sugar right before serving never hurts either—it makes every slice look like it belongs in a bakery window.

Side Dishes

This pie pairs wonderfully with a warm cup of coffee or a spicy chai tea, making it perfect for brunches or afternoon treats. For a heartier dessert spread, I’ve served it alongside cheddar cheese slices and a crisp green salad with vinaigrette—the sweet and savory play is surprisingly delightful!

Creative Ways to Present

For special occasions, I like to bake this pie in individual ramekins or mini tart pans and top each with a fresh raspberry or apple slice. It turns the classic into something a bit more elegant and perfect for parties or holidays. You can also drizzle a caramel or raspberry sauce over the top for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

Once your pie has cooled completely, cover it loosely with plastic wrap or foil and store in the refrigerator. I’ve found it stays fresh and delicious for up to 4 days. Just remember, the crumble topping might lose a bit of its crispness but still tastes fantastic!

Freezing

Freezing this pie works well if you want to prep ahead. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. When I thaw, I leave it in the fridge overnight to defrost gently. The filling holds up nicely, and the crumble is still pretty good after reheating.

Reheating

To bring back some of that fresh-baked warmth and crispness, I pop a slice or two in a 325°F oven for about 10-15 minutes. Avoid the microwave when possible—it tends to make the crumble soggy. This little trick helps the butter in the topping crisp right back up, just like it did fresh from the oven.

Frequently Asked Questions:

Can I use fresh raspberries instead of frozen in this Raspberry Apple Pie with Oatmeal Crumble Recipe?

Yes, you can absolutely use fresh raspberries if they are in season. Just be aware that fresh raspberries have more moisture, so the filling might be a bit juicier. The tapioca in the recipe helps manage the liquid, but you may want to slightly reduce the amount or add a bit more tapioca if you notice excess liquid during baking.

How do I prevent the crust edges from burning while baking this pie?

To prevent burning, I recommend checking the pie about halfway through baking (around 40 minutes). If the edges look like they're browning too quickly, gently cover them with strips of aluminum foil or a pie crust shield. This keeps the crust protected without affecting the baking of the filling and topping.

Can I make the oatmeal crumble topping ahead of time?

Yes! You can prepare the crumble topping a day or two ahead and keep it refrigerated in an airtight container. Just give it a quick stir or pulse in a food processor again before sprinkling it on the pie to refresh the texture. Make sure the butter stays cold until you’re ready to bake.

What’s the best way to slice and serve the pie without it falling apart?

The key is letting the pie cool completely after baking, ideally a few hours at room temperature. This allows the filling to set and firm up. When slicing, use a sharp knife dipped in hot water, wiping the blade clean between cuts. This helps achieve clean, sturdy slices that hold together nicely.

Final Thoughts

This Raspberry Apple Pie with Oatmeal Crumble Recipe is one of those heartfelt recipes that always brings people to the table with smiles. It’s easy enough for a weekday treat but special enough to share during a holiday. No matter how you slice it, the mix of tart, sweet, crunchy, and buttery hits all the right notes. I hope you enjoy baking and savoring it as much as I do—it’s a genuinely cozy slice of happiness worth making again and again.