There’s something magical about the blend of tart apples and juicy raspberries in a warm, comforting dessert. This Raspberry Apple Pie with Oatmeal Crumble Recipe has been one of my go-to favorites whenever I want that perfect balance of sweet, tart, and cozy textures. You’ll love how the oatmeal crumble topping adds a rustic, buttery crunch to every bite.

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 a soft spot for pies that combine fresh fruit with a crunchy topping instead of a traditional double crust. This Raspberry Apple Pie with Oatmeal Crumble Recipe strikes that perfect harmony—fruity filling that’s full of flavor paired with a crumbly, buttery oat topping that doesn’t overpower but complements beautifully.

Fresh and Fruity: Combining tart Granny Smith apples with sweet-tart raspberries gives the filling a vibrant flavor.
Textural Delight: The oatmeal crumble topping adds a satisfying crunch that contrasts the soft, baked fruit.
Easy to Make: No complicated lattice work here—just mix, assemble, and bake.
Perfect for Any Season: It’s fantastic served warm in the fall or chilled during warmer months.

Ingredients & Why They Work

This recipe uses simple, approachable ingredients that balance perfectly to create incredible depth of flavor. Each plays a key role, and knowing a bit about them helps you pick the freshest and best quality for your pie.

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 firm texture and tartness stand up beautifully to baking and balance the sweetness of raspberries.
Frozen Raspberries: Using frozen works just fine here and lets you enjoy this pie year-round; they melt into juicy pockets in the filling.
Kraft Minute Tapioca: Helps thicken the filling without lumps or starch taste, creating a luscious consistency.
Granulated Sugar: Sweetens the fruit naturally and helps with caramelization during baking.
Cinnamon and Nutmeg: Warm spices that elevate the apples and raspberries without overpowering their natural flavors.
Vanilla Extract: Adds a subtle roundness and aromatic lift to the filling.
Old Fashioned Oats: Give the crumble topping its hearty texture and rustic appeal.
Brown Sugar: Adds moisture and a deeper caramel flavor to the crumble topping.
All-Purpose Flour: Binds the topping ingredients together for that perfect crumble.
Butter (Chilled and Cubed): Key for flaky, tender crumble pieces when pulsed into the topping mix.
Brown Sugar Pecan Graham Cracker Crust: Provides a sweet, nutty base that complements both the fruit and topping layers.

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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 often like to tweak this Raspberry Apple Pie with Oatmeal Crumble Recipe depending on the season or my mood. It’s a flexible base that invites your creativity—plus, a few simple swaps can make it just right for you.

Variation: Sometimes I swap frozen raspberries for fresh or even toss in fresh blackberries for extra bold berry flavor—it’s a game changer and adds beautiful color.
Dietary Modifications: You can transform the crust or crumble topping to be gluten-free by swapping in gluten-free flour blends and oats labeled gluten-free.
Sweetness Level: If you prefer your pie less sweet, just reduce the granulated sugar slightly—remember the fruit brings natural sweetness and tartness.
Extra Crunch: For added texture, sprinkle chopped pecans or walnuts over the crumble topping before baking.

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 the Crust

The secret to a fantastic pie starts with its crust. I always use a Brown Sugar Pecan Graham Cracker Crust here because the nutty sweetness perfectly complements the filling’s tartness. Make this crust according to your favorite recipe or the directions on the box, and be sure to cool it completely before filling it to prevent sogginess. This patience pays off in a firm, flavorful base.

Step 2: Mix the Filling

In a large bowl, whisk together tapioca, sugar, cinnamon, nutmeg, and vanilla. These ingredients thicken and flavor the filling beautifully. Then gently toss in the peeled, sliced Granny Smith apples and frozen raspberries. Letting this mixture sit for about 15 minutes helps the tapioca absorb moisture and the flavors meld, giving you a juicy but not watery filling.

Step 3: Make the Oatmeal Cookie Crumble Topping

Prepare the crumble topping by pulsing old fashioned oats, brown sugar, flour, and cinnamon briefly in your food processor. Then add chilled, cubed butter and pulse until the mixture resembles small peas. This technique ensures tender, flaky bits once baked. Don’t worry if the topping looks chunky—that’s exactly what you want.

Step 4: Assemble and Bake

Pour your filling into the cooled graham cracker crust, then sprinkle the oatmeal crumble evenly over the top. Though it might look like a lot, it bakes down to a perfect crisp layer. Bake at 350°F for about 60-70 minutes. Keep an eye on the crust edges around the 40-minute mark—if they’re browning too much, cover them with foil to prevent burning. The pie is done when apples feel tender with a fork and the filling is bubbling gently around the edges. Let it cool thoroughly to set before slicing.

Top Tip

Through my experience making the Raspberry Apple Pie with Oatmeal Crumble Recipe multiple times, I’ve learned a few things that really help nail the perfect pie every single time.

Chill Your Butter: Always use cold butter for the crumble topping to get those small, flaky clusters instead of a greasy mess.
Rest Your Filling: Letting the fruit mixture sit before baking helps activate the tapioca, preventing a runny pie.
Protect the Crust: Using a foil shield on the edges saves you from a burnt crust, especially when baking this long.
Cool Completely: Don’t rush to cut the pie while it’s hot—letting it rest ensures clean slices and a nicely set filling.

How to Serve Raspberry Apple Pie with Oatmeal Crumble Recipe

raspberry apple pie - Serving Suggestion

Garnishes

I love topping piles of this pie with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. A sprinkle of extra cinnamon or a few fresh raspberries on top makes it look as stunning as it tastes. Sometimes, a drizzle of warm caramel sauce takes it to the next level—totally decadent!

Side Dishes

While this pie is a showstopper on its own, I’ve paired it with light, refreshing salads or a warm cup of chai tea for cozy evenings. If you’re serving at a brunch, fresh fruit platters and nutty coffee are perfect companions.

Creative Ways to Present

For special occasions, I’ve served this pie in mini individual ramekins topped with crumble sprinkled right before baking—makes for charming personal servings. Another fun idea I’ve tried is adding edible flowers on the whipped cream for a pretty, rustic vibe at garden parties.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover pie tightly with plastic wrap or foil and store it in the fridge. It keeps well for 3-4 days, and honestly, I find the flavors deepen after a day or two in the fridge.

Freezing

This Raspberry Apple Pie with Oatmeal Crumble Recipe freezes nicely. I wrap the whole pie tightly with plastic wrap and then foil before storing it in the freezer for up to 2 months. When ready, thaw overnight in the fridge before reheating.

Reheating

To reheat, I place leftover slices in a preheated 325°F oven for about 10-15 minutes to warm through without making the crust soggy. If you want that fresh-baked feel, this step works wonders.

Frequently Asked Questions:

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries will work wonderfully, especially in summer when they’re at their peak. Just be mindful they might release more juice, so watch the baking time so the filling doesn’t get too watery.

How do I prevent the crust from becoming soggy?

Using a cooled graham cracker crust and letting the filling rest helps prevent sogginess. Also, covering the crust edges during baking protects them from over-browning and drying out.

Does tapioca really make a difference?

Yes! Tapioca is fantastic for thickening fruit pie fillings without turning them gummy, giving a clear, luscious texture. It helps trap fruit juices as they bake, preventing you from getting a soupy pie.

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

Definitely! Use a pastry cutter or two knives to cut chilled butter into the dry ingredients until pea-sized bits form. It’ll take a bit more elbow grease but works just as well.

Final Thoughts

This Raspberry Apple Pie with Oatmeal Crumble Recipe has become one of those cozy classics I return to time and again. The blend of bright fruit, tender apples, and crunchy crumble topping feels like a warm hug on a plate. Honestly, sharing it with friends and family always sparks joy, and I can’t wait for you to try it and make those sweet memories, too.