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Raspberry Apple Pie with Oatmeal Crumble Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 27 reviews
  • Author: Claire
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Raspberry Apple Pie with Oatmeal Cookie Crumble is a delightful dessert featuring a sweet and tart filling of Granny Smith apples and raspberries, enhanced with warm spices and topped with a buttery oatmeal cookie crumble. Baked in a brown sugar pecan graham cracker crust, this pie offers a perfect balance of textures and flavors, ideal for any festive occasion or cozy gathering.

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

Instructions

  1. Prepare crust: Prepare one Brown Sugar Pecan Graham Cracker Crust according to its directions and let it cool completely before assembling the pie.
  2. Make filling: In a large bowl, whisk together tapioca, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract. Add the peeled and sliced Granny Smith apples along with frozen raspberries. Gently toss to combine and let the mixture stand for 15 minutes to allow the tapioca to begin thickening.
  3. Prepare topping: Place all Oatmeal Cookie Crumble Topping ingredients except the butter into a food processor and pulse a few times until combined. Add the chilled butter cubes and pulse until the butter pieces are about the size of small peas. Set aside the topping mixture.
  4. Assemble and bake: Spoon the raspberry apple filling into the cooled graham cracker crust, spreading evenly. Generously sprinkle the oatmeal cookie crumble topping over the filling. Bake in a preheated oven at 350 degrees Fahrenheit for 60 to 70 minutes. Check around 40 minutes and cover crust edges with foil if they start to brown too much. Bake until the apples are fork tender and the juices are bubbling.
  5. Cool and serve: Remove the pie from the oven and allow it to cool completely so the filling sets before slicing. Serve and enjoy your delicious Raspberry Apple Pie with Oatmeal Cookie Crumble.

Notes

  • Be sure to fully cool the graham cracker crust before adding the filling to prevent sogginess.
  • If you do not have a food processor, you can make the crumble topping by hand using a pastry cutter to combine butter with the dry ingredients until pea-sized crumbs form.
  • Covering the crust edges with foil halfway through baking prevents the crust from burning while the filling cooks through.
  • The crumble topping may seem large but it bakes down nicely, providing a crisp and buttery finish.
  • Use fresh or frozen raspberries; if using fresh, reduce sugar slightly as they are less tart than frozen.

Nutrition

  • Serving Size: 1 slice (1/12 pie)
  • Calories: 320 kcal
  • Sugar: 28 g
  • Sodium: 150 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 44 g
  • Fiber: 4 g
  • Protein: 3 g
  • Cholesterol: 35 mg

Find it online: https://butterybowl.com/raspberry-apple-pie-with-oatmeal-crumble-recipe/