There’s something so comforting about a pie that marries tart apples with juicy raspberries, especially when crowned with a crunchy, buttery topping. The Raspberry Apple Pie with Oatmeal Crumble Recipe is one of those desserts that feels like a warm hug, perfect for cozy dinners or weekend treats. Let me walk you through why it’s worth popping this one in the oven.

A round oat crust tart with a crumbly texture forms the base, golden brown in color. On top, there are thin slices of green apple arranged in a circular pattern in the center. Bright red raspberries are placed around the apple slices and scattered on the tart’s surface near the edges. The tart sits inside a white dish on a white marbled surface, with some green apple slices and raspberries nearby. 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

Let me tell you, this pie hits all the right notes—not too sweet, with a perfect balance of tart raspberries and crisp apples, all wrapped up in that nostalgic oatmeal crumble. It’s the kind of dessert that invites second helpings and even some here-to-stay memories.

Unique Flavor Combo: The interplay of juicy raspberries with tart Granny Smith apples creates a lively, unforgettable filling.
Crispy Oatmeal Crumble: The crumble topping adds texture and a buttery sweetness that contrasts perfectly with the fruit.
Simple Prep: Once you have your crust ready, assembling this pie is a breeze—even the filling gets a little time to mingle and thicken before baking.
Perfect for Any Occasion: Whether it’s a family dinner, holiday feast, or just a weekend indulgence, this pie never disappoints.

Ingredients & Why They Work

Each ingredient here plays a crucial role, and understanding why helps you trust the recipe—and maybe even tinker with it confidently. The blend of tart apples with sweet raspberries provides a nuanced fruit base, while the tapioca helps thicken the juices just right, avoiding a soggy bottom. And that crumble topping? Ah, it’s where oats and brown sugar come to lend that cozy, crunchy vibe we all crave.

Flat lay of peeled Granny Smith apples sliced thinly arranged beside a small white ceramic bowl of fresh frozen raspberries, a small white bowl filled with fine granulated sugar, another white bowl containing old fashioned oats, a white bowl holding packed brown sugar, a bowl with pale all-purpose flour, a few sticks of chilled cubed butter placed neatly next to the bowls, and small white bowls presenting ground cinnamon, ground nutmeg, and vanilla extract, all surrounding a simple white ceramic pie dish with a rustic homemade brown sugar pecan graham cracker crust, 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: Tart and firm, they hold up beautifully during baking, providing structure and a nice contrast to the raspberries.
Frozen raspberries: Using frozen works perfectly here—they release just enough juice and keep the filling vibrant without becoming mushy.
Kraft Minute Tapioca: This is my secret to the perfect thickened filling—no runny mess, just luscious fruit juices.
Granulated sugar: Balances the tartness of the fruit; you can adjust slightly depending on your sweetness preference.
Ground cinnamon and nutmeg: These spices bring warmth and depth, elevating the fruit flavors.
Vanilla extract: Adds a subtle, sweet aroma that rounds everything out.
Old fashioned oats: Give that classic oatmeal texture in the crumble—it’s not just about flavor, but that pleasant chew as well.
Brown sugar: Packed and rich, it caramelizes beautifully in the topping for that golden crust.
All-purpose flour: Binds the crumble and helps it hold together while baking.
Butter: The star of the crumble topping—using chilled cubes ensures a tender, flaky texture.
Brown Sugar Pecan Graham Cracker Crust: This adds an irresistible nutty sweetness as the foundation instead of a traditional pie dough. I love how it complements the flavors here.

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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 like to switch things up depending on the season and my mood, and this Raspberry Apple Pie with Oatmeal Crumble Recipe is so adaptable! You can easily tailor it to suit your taste or dietary needs while keeping its soul intact.

Variation: One time I swapped the raspberries for fresh blackberries when they were in season and loved the slightly earthier flavor—it gave the pie a whole new character.
Dietary tweak: To make it gluten-free, I substitute the all-purpose flour in the crumble with almond flour or a gluten-free blend; the oats are naturally gluten-free but do check your packaging.
Sweetness adjustments: If you prefer a less sweet pie, reduce the sugar slightly, especially if your fruit is ripe and juicy.
Crust options: While the brown sugar pecan graham cracker crust is my no-fail favorite, a classic buttery pie crust works wonders too if you want a more traditional feel.

Step-by-Step: How I Make Raspberry Apple Pie with Oatmeal Crumble Recipe

A piece of raspberry crumble dessert on a white plate shows three layers: the bottom layer is bright red raspberry filling with juicy and soft texture, the middle layer is a crumbly brown oat streusel topping with a rough texture, and the top layer is a scoop of smooth white vanilla ice cream resting on the crumble. A woman's hand is holding a fork, digging into the dessert, with some crumbs and raspberry filling on the fork. Fresh whole raspberries sit beside the dessert on the plate, and a white marbled surface is under the plate. In the background, there is a white baking dish with more crumble dessert. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Crust and Filling Mix

Start with your brown sugar pecan graham cracker crust—whether you make it from scratch or use a good-quality pre-made one. Make sure it’s completely cooled before you add any filling. While it cools, whisk together tapioca, sugar, cinnamon, nutmeg, and vanilla in a big bowl. Then add your sliced Granny Smith apples and frozen raspberries. Toss gently so the fruit gets coated without breaking up the berries. Let the mixture sit for 15 minutes; this lets the tapioca absorb some juices and begin thickening the filling.

Step 2: Make the Oatmeal Cookie Crumble Topping

Time to tackle that delicious crumble. Combine the oats, brown sugar, flour, and cinnamon in your food processor, pulsing until mixed. Then add chilled, cubed butter and pulse again until it looks like coarse crumbs with pea-sized butter chunks. Resist the urge to over-process—those butter bits are what make the topping flaky and crisp. Set it aside for now.

Step 3: Assemble and Bake

Pour your raspberry apple filling into the cooled crust, spreading it out evenly. Now generously pile the oatmeal crumble over the top—it may seem like a lot, but trust me, it bakes down beautifully. Pop your pie into a preheated 350°F oven for about 60-70 minutes. At the 40-minute mark, check the crust edges; if they’re browning too fast, cover them with foil strips to avoid burning. You’ll know it’s done when the apples are fork tender and the filling is bubbling deliciously.

Step 4: Cool and Serve

This part is tough because it smells amazing, but let your pie cool thoroughly before slicing so the filling sets and doesn’t run everywhere when you cut into it. I usually let it rest for at least one hour—sometimes longer if I can resist. Serve it as is or with a scoop of vanilla ice cream for extra indulgence.

Top Tip

After making this pie several times, I’ve learned a few tricks that really make it shine and take the stress out of baking.

Use Chilled Butter for Crumble: Cold butter makes the topping flaky and crisp—don’t rush this step by letting the butter sit out.
Tapioca is Your Friend: It thickens the filling without clouding it, keeping that perfect balance of juiciness and structure.
Protect Your Crust: Cover the edges with foil halfway through baking if they brown too quickly—this keeps your crust from getting scorched.
Let It Cool Fully: I can’t stress enough how important this is to get clean slices and avoid a soupy mess.

How to Serve Raspberry Apple Pie with Oatmeal Crumble Recipe

raspberry apple pie - Serving Suggestion

Garnishes

I love serving this pie with fresh whipped cream—just lightly sweetened to balance and add creaminess. Sometimes, I sprinkle a pinch of extra cinnamon on top of the whipped cream for a little flourish. Vanilla ice cream is also a classic companion when you want that cold-cream contrast to the warm pie.

Side Dishes

For a full dessert spread, I often pair the pie with a simple green salad or a cup of hot tea or coffee to cleanse the palate. If it’s during a holiday meal, a cheese platter with sharp cheddar or creamy brie balances the sweet richness wonderfully.

Creative Ways to Present

One time, I made mini versions of this pie in ramekins for a party—they baked up quickly and looked adorable served with a drizzle of raspberry coulis and a mint leaf. Another time, I turned it into a parfait by layering pie filling and crumble topping with vanilla yogurt for a no-bake twist.

Make Ahead and Storage

Storing Leftovers

Leftovers of this pie keep beautifully covered at room temperature for a day or two. After that, I transfer it to the fridge to maintain freshness—just cover it tightly with plastic wrap or foil. It stays moist, and the crumble remains nicely crisp for a day or so.

Freezing

I’ve frozen slices wrapped tightly in plastic wrap followed by foil many times. It thaws well overnight in the fridge, and I usually warm up slices briefly in a low oven to bring back that freshly baked texture.

Reheating

To reheat, I pop pie slices in a 325°F oven for about 10-15 minutes. This revives the crumble’s crispness and warms the filling without making the crust soggy. Avoid microwaving if you want to keep that texture intact.

Frequently Asked Questions:

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries will work well, but you might want to reduce the amount of sugar slightly, as frozen berries tend to be less sweet. Also, fresh berries may release less juice, so keep an eye on the filling as it bakes.

What’s the role of tapioca in this recipe?

Tapioca acts as a thickener, soaking up excess fruit juices to keep the filling from becoming runny. It ensures your pie slices hold together nicely without watery dripping.

Can I make the pie crust from scratch?

Definitely! While I love the brown sugar pecan graham cracker crust for its nuttiness, a homemade butter pie crust or even a store-bought one works well. Just bake and cool it thoroughly before adding the filling.

How do I prevent the crust edges from burning?

Keep a close eye around the 40-minute mark of baking—if you notice the edges browning too much, cover them with foil strips or a pie crust shield to protect them while the rest of the pie finishes baking.

Final Thoughts

This Raspberry Apple Pie with Oatmeal Crumble Recipe has become my go-to when I want something both familiar and a bit special. It’s got that homemade warmth, the sweet-tart fruit combo, and a topping that makes everyone smile. I always recommend giving it a try—even if you’re new to pie-making—because it’s forgiving and utterly delicious. So grab your apron, mix up this beauty, and get ready for compliments at the table!