There’s something wonderfully cozy about biting into a warm pie that combines both tart apples and sweet raspberries, especially when topped with a buttery oatmeal crumble. This Raspberry Apple Pie with Oatmeal Crumble Recipe perfectly balances fruity brightness and comforting textures – it’s like a little hug on a plate.

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 have to tell you, this pie quickly became a go-to for me when I wanted to impress guests without spending all day in the kitchen. The mix of tart Granny Smith apples with raspberries creates a quintessential fall flavor, but the oatmeal crumble on top adds a rustic, homey touch that everyone adores.

Perfect Balance: The raspberry and apple combo hits that sweet-tart spot that feels fresh yet familiar.
Textural Delight: The oatmeal crumble topping gives a crisp, buttery finish that complements the juicy filling beautifully.
Make-Ahead Friendly: Prep your filling and crumble in advance to save time on the day you bake.
Beautiful and Rustic: It looks like a bakery-quality pie but feels like a warm, homemade treat.

Ingredients & Why They Work

Every ingredient in this Raspberry Apple Pie with Oatmeal Crumble Recipe plays an important role. The tartness of Granny Smith apples contrasts perfectly with the vibrant raspberries, while the brown sugar in the crust and crumble topping brings just the right amount of caramel-like sweetness to round it out.

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: Their tartness holds up well in baking and balances the sweeter raspberries.
Frozen raspberries: Using frozen helps keep the tart berry flavor year-round without worrying about availability.
Kraft Minute Tapioca: This thickener prevents the filling from becoming runny while keeping the fruit juices luscious.
Brown Sugar Pecan Graham Cracker Crust: Adds a nutty, caramelized base that pairs perfectly with the fruit and crumble.
Old fashioned oats: Key for that chewy, crisp texture in the crumble topping.
Chilled butter: Ensures the crumble topping bakes up flaky and golden.

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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

This recipe is incredibly versatile — I like to tweak the crumble topping by adding chopped nuts for extra crunch or swap frozen raspberries for fresh when they're in season. Don't hesitate to experiment; it’s all about making the pie your own.

Variation: One time, I swapped blueberries for raspberries, and it was fantastic — still true to the pie's spirit but with a slightly different berry flavor.
Dairy-Free Option: Use a vegan butter alternative in the crumble to make it suitable for those avoiding dairy.
Less Sweet: If you prefer tart over sweet, reduce the granulated sugar in the filling by a quarter cup without compromising texture.

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 Your Crust

First things first — bake your Brown Sugar Pecan Graham Cracker Crust or use a store-bought version you trust. Let it cool completely; this step is crucial or your filling might soak through too much. I usually make the crust the day before, so it has plenty of time to firm up in the fridge.

Step 2: Mix the Raspberry Apple Filling

Whisk together tapioca, sugar, cinnamon, nutmeg, and vanilla in a large bowl. Add your thinly sliced apples and frozen raspberries, then gently toss until everything is coated evenly. After this, I let the mixture sit for 15 minutes—it helps the flavors meld and allows the tapioca to hydrate, which is key for that perfect filling texture.

Step 3: Make the Oatmeal Cookie Crumble Topping

In a food processor, combine oats, brown sugar, flour, and cinnamon, pulsing a few times. Then add chilled butter cubes and pulse until the mixture resembles small peas. This technique keeps the butter cold and creates that flaky, crumbly texture you want after baking.

Step 4: Assemble and Bake

Pour the raspberry apple filling into your cooled crust, then sprinkle the oatmeal crumble evenly on top — don’t worry if it looks like a lot; it bakes down beautifully. Bake at 350°F for 60 to 70 minutes. Around 40 minutes in, check the crust edges; if they’re browning too much, loosely cover them with foil to avoid burning. The pie’s done when the apples are tender, and you see bubbling juices through the topping.

Step 5: Cool and Serve

This is a tough one because it smells amazing fresh from the oven, but trust me—let it cool completely so the filling sets. I usually let it rest for at least an hour before slicing, which makes for cleaner slices and a better eating experience.

Top Tip

After making this Raspberry Apple Pie with Oatmeal Crumble Recipe several times, I've found a few tricks that really make a difference and help you avoid common pitfalls.

Cold Butter for Crumble: Make sure your butter is well chilled before mixing it in—it’s the secret to that crumbly, tender topping.
Let Filling Sit: Allowing the apple and raspberry mixture to rest lets the tapioca absorb excess moisture, which prevents a soggy pie.
Cover Crust Edges: Protecting your crust edges with foil midway through baking avoids burnt edges while the filling finishes cooking.
Cool Completely: Don’t rush slicing; cooling is when the filling gels up and the pie holds together better.

How to Serve Raspberry Apple Pie with Oatmeal Crumble Recipe

raspberry apple pie - Serving Suggestion

Garnishes

I usually go classic with a scoop of vanilla ice cream or a dollop of lightly whipped cream to balance the warm spices and fruit flavors. Sometimes I sprinkle a bit of powdered sugar on top before serving for a pretty, delicate finish.

Side Dishes

This pie pairs beautifully with a hot cup of coffee or spiced tea—perfect for an afternoon treat or dessert. If you’re serving it at dinner, a simple green salad with a citrus vinaigrette is a refreshing contrast.

Creative Ways to Present

For special occasions, I’ve spooned this pie filling into individual ramekins and topped them with crumble, baking them as mini pies. It’s charming and much easier for serving guests. Lining the edges of the crust with decorative pastry shapes adds a beautiful rustic touch too.

Make Ahead and Storage

Storing Leftovers

Keep any leftover pie covered tightly in the fridge for up to 3 days. I find the flavors meld even more after a day, making it taste even better the next morning with coffee.

Freezing

This pie freezes well unbaked too — just assemble and cover tightly with foil and plastic wrap before freezing. When you’re ready to bake, thaw overnight in the fridge and bake as usual. I’ve also frozen fully baked slices wrapped tightly in foil; to thaw, I recommend warming gently in the oven rather than the microwave to preserve texture.

Reheating

I like reheating slices at 350°F for about 10-15 minutes to bring back that fresh-baked warmth. Avoid microwaving longer than 30 seconds or the crust can get soggy. The oven best maintains the crispiness of the crumble topping.

Frequently Asked Questions:

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries work beautifully when in season, but frozen are perfect year-round and help maintain structure during baking.

What can I substitute for the tapioca?

You can replace tapioca with cornstarch or arrowroot powder, but you might need slightly less since tapioca absorbs more liquid and gives a nice glossy look to the filling.

How do I prevent the crust from getting soggy?

Pre-baking and cooling your crust is key, as well as making sure your filling has time to set by resting the fruit mixture. Also, covering the edges to prevent over-browning while baking helps keep everything crisp and delicious.

Can I make this pie gluten-free?

Yes! Use a gluten-free graham cracker crust and swap all-purpose flour in the crumble topping for a gluten-free flour blend. Make sure your oats are certified gluten-free, and you’re good to go!

Final Thoughts

This Raspberry Apple Pie with Oatmeal Crumble Recipe is one of those desserts I always come back to when I want something that feels both classic and a little unique. The way the fruit sings through the sweet crust and topping reminds me of cozy family gatherings and chilly evenings. I can’t wait for you to give it a try and make it your own—it’s truly a pie you’ll be proud to share.