Description

This Raspberry Apple Pie with Oatmeal Cookie Crumble offers a delightful twist on traditional apple pie by combining tart Granny Smith apples and sweet raspberries with a crunchy oatmeal cookie crumble topping. The brown sugar pecan graham cracker crust adds a rich, buttery base that complements the fruit filling beautifully. Perfect for dessert or a special occasion treat.

Ingredients

Scale

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 packed brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
6 tablespoons butter, cubed and chilled

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Instructions

Prepare the Crust: Prepare one Brown Sugar Pecan Graham Cracker Crust according to the recipe instructions. Once baked, let it cool completely to ensure a firm base for the filling.
Make the Filling: In a large bowl, whisk together the tapioca, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract. Add the peeled and sliced Granny Smith apples and frozen raspberries. Gently toss the mixture to combine evenly. Allow it to stand for 15 minutes so the tapioca can begin to absorb the juices.
Prepare the Oatmeal Cookie Crumble Topping: In a food processor, combine old fashioned oats, brown sugar, all-purpose flour, and ground cinnamon. Pulse several times to mix. Add the chilled cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces. Set this topping aside for later use.
Assemble the Pie: Pour the raspberry apple filling into the cooled graham cracker crust. Evenly distribute the oatmeal cookie crumble topping over the fruit filling. Although it may look like a lot of topping, it will bake down nicely.
Bake the Pie: Preheat your oven to 350 degrees Fahrenheit. Place the pie in the oven and bake for 60 to 70 minutes, or until the apples are tender when pierced with a fork and the juices are bubbling. Check at 40 minutes and, if the crust edges appear to be browning too quickly, cover them with foil to prevent burning.
Cool and Serve: Remove the pie from the oven and allow it to cool completely before serving. This resting time helps the filling set and enhances the flavors. Enjoy your delicious Raspberry Apple Pie with Oatmeal Cookie Crumble!

Notes

Using frozen raspberries helps maintain their shape during baking and adds a nice tartness to the filling.
You can substitute tapioca with cornstarch if preferred, but tapioca adds a better texture to the filling.
Covering the crust edges with foil midway through baking prevents them from over-browning.
Letting the pie cool completely is important to allow the filling to set properly for clean slices.
You can prepare the oatmeal topping in advance and keep it chilled until ready to use for ease of assembly.

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 28 g
Sodium: 150 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 4 g
Protein: 3 g
Cholesterol: 30 mg