There’s something incredibly comforting about the blend of sweet apples and tart raspberries wrapped in a buttery crust with a crunchy, cinnamon-spiced topping. This Raspberry Apple Pie with Oatmeal Crumble Recipe hits all those cozy notes and brings a little twist to the classic apple pie you’ll find yourself craving again and again.

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

I absolutely adore this Raspberry Apple Pie with Oatmeal Crumble Recipe because it’s a perfect balance of tart and sweet with a satisfyingly crunchy topping. Once I made it, my family kept asking for it—there’s just something about raspberries with apples that feels like an instant upgrade.

Flavor combo magic: The tart raspberries make the apple filling sing, adding brightness to every bite.
Oatmeal crumble topping: It adds texture and warmth without the heaviness of a traditional pie crust top.
Simple yet impressive: Uses pantry staples and frozen berries so you can whip it up anytime.
Perfect for gatherings: It holds together well and looks stunning when served, making it great for family dinners or holiday desserts.

Ingredients & Why They Work

This pie’s magic lies in how each ingredient complements the others, creating layers of flavor and texture. When you grab Granny Smith apples, aim for firm, tart ones—they keep their shape and balance the sweetness of the topping and raspberries beautifully.

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

Granny Smith apples: Tart and firm apples that hold their texture through baking, giving the pie body and tang.
Frozen raspberries: Ready to go—no need for fresh, and they add a vibrant burst of flavor.
Tapioca: Acts as a natural thickener, helping that juicy fruit filling stay perfectly set without getting runny.
Granulated sugar: Sweetens the fruit filling just right, balancing tartness.
Cinnamon & nutmeg: Warm spices that bring cozy depth and enhance the fruit flavors.
Vanilla extract: Adds a subtle background sweetness and rounds out the spices.
Brown sugar pecan graham cracker crust: Gives a nutty, buttery base that’s a delightful contrast to the tart filling.
Old fashioned oats: Create texture in the crumble topping, giving it a rustic, homemade feel.
Brown sugar: Adds molasses notes, enriching the crumble's flavor.
All-purpose flour: Binds the crumble ingredients for that perfect crispness.
Butter (chilled, cubed): The secret to a flaky, tender, and golden crumble topping.

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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 keep this pie pretty classic, but I’ve played around with adding a handful of chopped pecans to the crumble for even more crunch. Feel free to swap out the frozen raspberries for fresh if you’ve got them on hand—it just takes a bit less time for the filling to come together.

Variation: Toss in some dried cranberries along with raspberries for an extra tart burst; it gives a holiday vibe that’s a hit at parties.
Dietary tweak: Use a gluten-free flour blend in the crumble topping for a gluten-sensitive crowd—it still bakes up beautifully.

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: Get your crust ready and cool

I start by preparing the Brown Sugar Pecan Graham Cracker Crust according to its directions. Making sure it’s completely cooled before adding the filling is key to avoid a soggy bottom. Tip: Pop it in the fridge to speed this up while you prep the filling.

Step 2: Toss your fruit with spices and tapioca

In a big bowl, whisk together tapioca, sugar, cinnamon, nutmeg, and vanilla—you’ll want everything distributed before mixing in the apples and raspberries. Gently toss the fruit to coat; I usually let it sit for 15 minutes to soften and mingle the flavors. This also helps the tapioca activate for a perfect filling texture.

Step 3: Whip up that irresistible oatmeal crumble

Next, I add the oats, brown sugar, flour, and cinnamon to my food processor and pulse a few times to blend. Then the chilled butter goes in, pulsed until the crumbs resemble small peas. It’s that pea-sized butter that creates those lovely pockets of melt-in-your-mouth crumble after baking.

Step 4: Assemble and bake to golden perfection

Pour the fruit filling into your cooled crust and mound the oatmeal crumble on top—it will seem like a lot, but trust me, it bakes down beautifully into a golden topping. Bake at 350°F (175°C) for about 60-70 minutes. I like to check at 40 minutes and tent the crust edges with foil if they’re getting too dark; this little trick keeps the crust from burning while giving you tender, fork-ready apples and bubbling juices.

Step 5: Cool before slicing

Patience is key here. Let your pie cool completely before serving so the filling sets nicely. I usually wait about an hour—this way, every slice comes out clean and the flavors settle into each other perfectly.

Top Tip

Over the years, I’ve learned a few things that really help nail this Raspberry Apple Pie with Oatmeal Crumble Recipe. These small details make all the difference, especially if you want that perfect balance of juicy fruit and crisp topping.

Stick to tart apples: Using Granny Smith or another tart variety balances well with the sweetness of the crumble and raspberries.
Chill your butter: Cold butter in the crumble means flakier, more textured topping—don’t skip this step!
Don’t rush cooling: Let the pie cool fully before cutting to avoid a runny filling and messy slices.
Cover crust edges early: Tent with foil at the 40-minute mark if edges brown too quickly—keeps crust perfect and golden.

How to Serve Raspberry Apple Pie with Oatmeal Crumble Recipe

raspberry apple pie - Serving Suggestion

Garnishes

I love serving this pie with a generous scoop of vanilla bean ice cream or a dollop of real whipped cream. Fresh mint leaves on top add a pop of color and a gentle freshness that brightens the whole experience.

Side Dishes

Pair it with a cup of hot spiced tea or a rich cup of coffee for a cozy fall dessert combo. I’ve also served this alongside a simple green salad with a tangy dressing to contrast the sweetness when eating it for brunch.

Creative Ways to Present

For special occasions, I’ve baked this Raspberry Apple Pie with Oatmeal Crumble Recipe as mini hand pies using the same filling and crumble—perfect for sharing and elegant yet rustic. Another fun idea is to sprinkle extra oats and chopped pecans on top right before baking for even more texture.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with plastic wrap or place in an airtight container and refrigerate. The pie holds well for up to 4 days, and the flavors actually mellow and deepen after a day.

Freezing

This pie freezes beautifully! Just wrap tightly with foil and plastic wrap to avoid freezer burn. When ready to enjoy, thaw in the fridge overnight and reheat in a low oven to bring back that fresh-baked feeling.

Reheating

I pop slices in a preheated 350°F oven for 10-15 minutes, tented loosely with foil to prevent the crust from browning too much. This revives the crumble’s crispness and warms the filling without drying it out.

Frequently Asked Questions:

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries are great and might make the filling juicier and a bit quicker to soften. Just reduce the resting time a bit before baking since frozen berries thaw and release water.

What can I do if my pie crust edges brown too fast?

If you notice the crust edges are browning too quickly during baking, cover them loosely with foil around the 40-minute mark. This prevents burning while the filling continues to cook through.

Why is tapioca used in this Raspberry Apple Pie with Oatmeal Crumble Recipe?

Tapioca helps thicken the fruit filling without making it gummy. It absorbs the liquid released by the apples and raspberries while baking, so your pie slices hold together nicely instead of becoming runny.

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

Yes! You can mix the topping ingredients with a pastry cutter or your fingers, working the chilled butter into the dry ingredients until it resembles coarse crumbs with pea-sized bits.

Final Thoughts

This Raspberry Apple Pie with Oatmeal Crumble Recipe has become one of my favorite ways to welcome cooler weather and share something truly homestyle yet a bit unique. It’s approachable for any baker and impressive enough to wow guests or just brighten an ordinary day. I hope you enjoy making it as much as I do—there’s joy in every forkful.