There’s something utterly comforting about a warm fruit pie, especially when it’s got a twist like this Raspberry Apple Pie with Oatmeal Crumble Recipe. The blend of tart raspberries and crisp apples topped with a buttery oat crumble just hits all the right spots for me—every bite feels like a cozy hug.

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

I can’t get enough of this Raspberry Apple Pie with Oatmeal Crumble Recipe because it's a delightful balance of sweet, tart, and crunchy textures. It’s the kind of dessert I keep coming back to, both for casual weekends and special gatherings.

Perfect Fruit Combo: The tartness from raspberries beautifully complements the sweetness and crispness of Granny Smith apples.
Oatmeal Crumble Topping: Adds a lovely texture contrast, with a buttery, slightly crunchy finish that isn’t overly sweet.
Easy Yet Impressive: Using a graham cracker crust cuts down prep time but still delivers that rich, nutty flavor every pie needs.
Make-Ahead Friendly: You can prep parts in advance, which makes this pie a breeze for any occasion without last-minute stress.

Ingredients & Why They Work

Every ingredient here plays a key role. The Granny Smith apples offer tartness and a nice crisp texture that stands up well to baking. Frozen raspberries bring a juicy pop of berry flavor that pairs beautifully with the apples. And the oatmeal crumble topping? It seals the deal with a satisfying crunch and buttery depth.

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, these apples hold their shape and balance the sweetness from the sugar and berries.
Frozen raspberries: Convenient and packed with vibrant flavor that brightens the pie’s taste.
Tapioca: Helps thicken the juicy filling without turning it runny—critical for a perfect pie texture.
Granulated sugar: Sweetens the filling to balance tart berries and apples.
Ground cinnamon & nutmeg: Warm spices that give the pie a cozy, comforting aroma.
Vanilla extract: Adds a subtle sweetness and depth of flavor.
Old fashioned oats: Key to the crumble topping’s pleasantly chewy texture.
Brown sugar: Provides moisture and caramel notes in the crumble.
All-purpose flour: Binds the crumble topping ingredients together nicely.
Butter (chilled and cubed): Creates that tender, crumbly texture when pulsed into the topping.
Brown Sugar Pecan Graham Cracker Crust: Adds a buttery nutty base that’s delicious and fuss-free.

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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 love tweaking recipes to match the season or my pantry. This Raspberry Apple Pie with Oatmeal Crumble Recipe is super flexible, so don’t hesitate to play around. Customizing it can make the experience even more rewarding.

Variation: Sometimes I swap frozen raspberries for fresh blueberries or a mix of berries when I want something a bit different—still fantastic and bursting with flavor.
Diet-friendly twist: For a gluten-free option, I’ve used gluten-free oats and flour in the crumble with great success.
Extra crunch: Adding chopped pecans to the crumble topping kicks it up a notch and pairs well with the graham cracker crust.

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 That Perfect Crust

Start by making the Brown Sugar Pecan Graham Cracker Crust according to its directions. I always let it cool completely—this cradle of nutty, buttery goodness supports the filling without getting soggy. If you find the crust edges start to brown too fast during baking, wrapping foil around them is a handy trick to avoid burning.

Step 2: Toss the Filling Magic

In a large bowl, whisk together tapioca, granulated sugar, cinnamon, nutmeg, and vanilla. Then gently fold in the sliced Granny Smith apples and frozen raspberries. I usually let this mix sit for about 15 minutes; it helps the fruit juices start to mingle and the tapioca soften up, ensuring your filling won’t turn watery during baking.

Step 3: Whip Up That Oatmeal Crumble

Using a food processor, combine oats, brown sugar, flour, and cinnamon first. Then add chilled, cubed butter and pulse until the mixture looks like small peas. This method ensures your topping will bake into a crunchy, buttery crumble that perfectly contrasts the soft fruit beneath.

Step 4: Assemble and Bake

Spread the raspberry-apple mixture evenly over the cooled crust. Then, generously sprinkle the oatmeal crumble on top—you’ll think it's a lot, but trust me, it bakes down beautifully into a crunchy blanket. Bake at 350°F (175°C) for 60-70 minutes, checking around 40 minutes to cover crust edges as needed. You’ll know it’s ready when the apples are fork-tender and the filling is bubbling up through the crumble.

Top Tip

Over the years, I’ve learned a few key tricks that help make this Raspberry Apple Pie with Oatmeal Crumble Recipe a guaranteed hit every time. These tips help avoid the most common pitfalls and ensure perfect texture and flavor.

Don’t Skip the Resting Time: Letting the fruit and tapioca mixture rest is key—it prevents a soggy pie by allowing the tapioca to activate before baking.
Keep Butter Chilled: Cold butter in the crumble keeps it crumbly rather than greasy or melty before baking.
Protect Your Crust Edges: Use foil shields if you see crust browning too soon; this prevents a bitter, burnt flavor.
Cool Before Slicing: Allowing the pie to cool fully helps the filling set up so slices come out clean and not runny.

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 melting over a warm slice—that creamy coldness complements the fruit beautifully. Sometimes, a dollop of whipped cream or a sprinkle of powdered sugar adds a little extra charm.

Side Dishes

This pie shines on its own as dessert, but if I’m serving it for a brunch or special event, I pair it with a simple green salad tossed in a citrus vinaigrette or a light cheese platter to balance the sweet.

Creative Ways to Present

For holiday dinners, I like to bake individual mini pies using ramekins topped with the crumble—everyone gets their own personal treat. Drizzling a raspberry coulis over slices or serving with a sparkly glass of champagne makes it feel extra festive.

Make Ahead and Storage

Storing Leftovers

I store leftover pie covered loosely with foil or plastic wrap in the fridge. It stays delicious up to 3-4 days. Re-slicing is a breeze, and the flavors tend to meld nicely overnight.

Freezing

I’ve frozen this pie before when I needed to prep in advance. To freeze, wrap the cooled whole pie tightly in plastic wrap and then in aluminum foil. It freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently to restore the crumble’s crispness.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes, uncovered, to warm through and revive the crisp topping. Avoid microwaving if you want to keep that lovely crumble texture.

Frequently Asked Questions:

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries work wonderfully, just be gentle when mixing since fresh berries are softer and can release more juice. You might want to reduce the resting time slightly.

Why do I need tapioca in the filling?

Tapioca acts as a thickening agent, absorbing excess liquid released by the apples and raspberries during baking. This keeps the filling from becoming too runny and helps it set nicely when cooled.

Can I prepare the pie crust and filling ahead of time?

Yes! You can prepare the pie crust and mixing the filling a day ahead. Keep the crust covered in the fridge and the filling covered separately. Assemble and bake just before serving to keep everything fresh and prevent sogginess.

How do I prevent the crust from burning?

To avoid burning, after about 40 minutes of baking, check the crust edges. If they’re browning too quickly, cover them with foil strips or a pie shield. This lets the filling finish baking without overcooking the crust.

Final Thoughts

This Raspberry Apple Pie with Oatmeal Crumble Recipe is one of those desserts that feels like a little celebration every time you make it. It combines simple ingredients with comforting, homey flavors that never disappoint. I love how easy it is to pull together but still makes you look like a baking rockstar. I'm confident you’ll enjoy slicing into that golden crumble and tasting the juicy berry-apple filling as much as I do—now it’s your turn to bake this cozy classic!