There’s something magical about the way fruit and spices mingle in this **Raspberry Apple Pie with Oatmeal Crumble Recipe**—a delightful dance of tart raspberries and crisp apples resting on a buttery brown sugar pecan crust, all topped with a comforting oatmeal crumble that crisps up perfectly in the oven. It’s a dessert that feels like a warm hug on a plate.

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

This pie has become one of my absolute favorites to bake whenever I want to impress without stressing. The combo of raspberries and apples is vibrant but balanced, and the oatmeal crumble topping adds that extra textural pop that makes every bite memorable.

Perfect Balance of Flavors: The tartness of raspberries brightens the sweetness of apples, making each slice fresh and inviting.
Crunchy Oatmeal Crumble: This topping isn’t just decorative—it's the crowning glory, bringing a nutty, buttery crunch that keeps every bite exciting.
Easy to Assemble: Even if you’re new to pie-making, this recipe stays straightforward and approachable without sacrificing flavor.
Make-Ahead Friendly: You can prep the filling and topping in advance, which makes this pie perfect for gatherings or holiday dinners.

Ingredients & Why They Work

Every ingredient in the Raspberry Apple Pie with Oatmeal Crumble Recipe plays a crucial role. The crisp Granny Smith apples hold their texture and balance out the raspberries’ natural tartness, while the tapioca helps thicken the filling beautifully without making it gloopy. And that crumble topping? It’s the perfect mix of sweet oats and butter that crisps up just right.

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

Brown Sugar Pecan Graham Cracker Crust: Offers a sweet, nutty base that complements the fruity filling perfectly.
Granny Smith Apples: Their tartness and firm texture hold up well during baking.
Frozen Raspberries: Using frozen keeps things easy and affordable, and they melt into the filling just enough to give juicy flavor.
Kraft Minute Tapioca: Thickens the pie filling to the right consistency without altering flavor.
Granulated Sugar: Sweetens the fruit without overpowering it.
Ground Cinnamon & Nutmeg: Add warmth and spice, elevating the whole pie with cozy notes.
Vanilla Extract: Brings depth and rounds out the spices personally, I never skip this!
Old Fashioned Oats: Give texture to the crumble topping and a hearty, rustic vibe.
Brown Sugar: Adds caramel notes to the crumble that pair beautifully with the pecan crust.
All-Purpose Flour: Binds the crumble together just enough to crisp up nicely.
Butter: Chilled and cubed for that perfect crumbly topping that melts in just the right places.

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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 how this Raspberry Apple Pie with Oatmeal Crumble Recipe can be tweaked based on what’s in season or what you have on hand. Sometimes, I swap out raspberries for fresh blackberries when they’re ripe, or add a handful of chopped nuts into the crumble for a little extra crunch. You can easily adjust it for sweetness or spice, too.

Variation: One time, I swapped canned apple pie filling with fresh apples and it made a huge difference in texture and flavor—much fresher and more vibrant.
Dietary Swap: For a dairy-free crumble, try replacing butter with coconut oil—it still crisps nicely but has a different flavor profile you might love.
Seasonal Twist: In warmer months, fresh berries shine bright; in fall, adding chopped pecans or walnuts to the crumble takes it next level.

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: Prepping That Perfect Crust Base

First things first, prepare your Brown Sugar Pecan Graham Cracker Crust according to the directions. I always press mine firmly into the pie pan to avoid shrinking. Let it cool completely before adding your filling—this step helps prevent a soggy bottom crust, especially when working with juicy fruits like raspberries.

Step 2: Tossing the Filling Just Right

Combine tapioca, sugar, cinnamon, nutmeg, and vanilla in a large bowl. Then add the sliced Granny Smith apples and frozen raspberries, gently folding everything together so the fruit isn’t bruised. Letting this mixture sit for 15 minutes is key—it allows the tapioca to start absorbing juices and the flavors to meld beautifully.

Step 3: Making the Oatmeal Cookie Crumble Topping

While your filling rests, I like to blend the oats, brown sugar, flour, and cinnamon in a food processor. Then, add the cubed, chilled butter and pulse until the bits are pea-sized. This technique keeps your crumble tender and crisp rather than dense. Set the mixture aside until your pie is ready for the final assembly.

Step 4: Assembling and Baking to Perfection

Pour the raspberry apple filling into your cooled crust, then generously pile on the oatmeal crumble topping—it seems like a lot, but trust me, it cooks down wonderfully. Bake at 350°F (175°C) for 60-70 minutes. Check around 40 minutes and tent the crust edges with foil if they brown too fast. You’ll know it’s done when the apples are fork-tender and the juices are bubbling.

Step 5: Letting It Cool and Set

This is the hardest part—waiting! Let the pie cool completely before serving. This pause lets the filling thicken up so when you cut it, it holds together instead of running everywhere. It also gives all those flavors a chance to settle and shine.

Top Tip

From my experience baking this Raspberry Apple Pie with Oatmeal Crumble Recipe multiple times, these little tweaks make all the difference and help the pie turn out just right every time.

Don’t Skip Resting the Filling: Allowing the fruit/sugar mixture to sit helps the tapioca hydrate properly, so your filling thickens perfectly on baking.
Chilled Butter for Crumble: Using cold butter ensures your topping bakes up crumbly rather than cakey, giving that irresistible texture.
Watch Your Crust Edges: Tent with foil halfway through baking if the crust starts to brown too fast—you’ll avoid any burnt edges.
Let it Cool Fully: This step is key to a sliceable pie and gorgeous presentation, so be patient—even if it’s tempting to dive in early!

How to Serve Raspberry Apple Pie with Oatmeal Crumble Recipe

raspberry apple pie - Serving Suggestion

Garnishes

I love serving this pie with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream—both mellow the tartness beautifully. Sometimes I sprinkle a little cinnamon on top just for show and an extra cozy aroma.

Side Dishes

Pair it with a warm cup of coffee or chai tea especially during chilly months. For an all-out dessert spread, I like to add spiced nuts or a small cheese board to balance the sweetness and fruitiness of the pie.

Creative Ways to Present

For special occasions, serve individual portions in mini ramekins topped with crumble and garnish with fresh raspberries. It’s elegant, practical, and keeps the presentation festive without any fuss!

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover leftovers tightly with plastic wrap or foil and keep them in the fridge. The pie stays delicious for up to 4 days. The flavors even deepen overnight, which is a nice bonus!

Freezing

I’ve frozen this pie successfully a couple of times—just wrap tightly in foil and plastic to avoid freezer burn. When thawed in the fridge overnight, it tastes nearly as fresh as day one. Just note the crumble topping might lose a bit of its crispness.

Reheating

To warm slices, I pop them in a 350°F oven for 10-15 minutes. This revives the crumble’s crispness and warms the filling nicely without drying it out. Avoid the microwave if you want to keep that wonderful texture.

Frequently Asked Questions:

Can I use fresh raspberries instead of frozen?

Yes! Fresh raspberries work just as well and add an even brighter flavor. Keep in mind that fresh berries might release more juice, so you may want to adjust the baking time or check the consistency before serving.

What type of apples are best for this pie?

I recommend tart, firm apples like Granny Smith because they hold their shape and balance the sweetness of the raspberries nicely. You can also mix in other firm apples like Honeycrisp or Braeburn if you want a more complex flavor.

Can I make the crumble topping by hand without a food processor?

Absolutely! Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces for that perfect crumble texture.

How do I prevent the crust from burning?

Keep an eye on the edges halfway through baking. If they start browning too quickly, cover them with foil or a pie crust shield. This simple step prevents over-browning while the filling finishes cooking perfectly.

Final Thoughts

This Raspberry Apple Pie with Oatmeal Crumble Recipe holds a special place in my kitchen rotation because it’s easy to make, endlessly flexible, and so comforting to share. Whether you’re baking for a crowd or just treating yourself, it’s a crowd-pleaser that feels both cozy and celebratory. Give it a go—you might just find it turning into your new favorite too.