There’s something magical about the combination of sweet-tart raspberries and crisp apples nestled under a buttery oatmeal crumble. This Raspberry Apple Pie with Oatmeal Crumble Recipe is one of those desserts that feels like a warm hug on a chilly day—perfect for sharing with family or unwinding after a busy afternoon in the kitchen.

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’ve made countless fruit pies over the years, but the raspberry-apple combo topped with a cozy oatmeal crumble always brings a smile. There’s a perfect balance of tartness and sweet, and the textures? That crumble topping adds just the right bit of buttery crunch.

Unique Flavor Pairing: The blend of raspberry and apple offers a lively taste you don’t get in your ordinary apple pie.
Oatmeal Crumble Topping: It’s more than just a topping—it adds texture and a hint of warmth that perfectly complements the fruit.
Easy to Customize: Whether you want it more tart, sweeter, or gluten-free, this recipe is adaptable to your preferences.
Perfectly Balanced Sweetness: The brown sugar crust and filling spices make sure every bite is just right—not too sweet, not too tart.

Ingredients & Why They Work

Each ingredient plays a role in creating that cozy, flavorful pie. When shopping, look for crisp Granny Smith apples for tartness, and frozen raspberries are a great choice since they soften just right in the oven without turning to mush.

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 tart flavor balances the sweetness of the raspberries and sugar, plus they hold up well when baked sliced thin.
Frozen raspberries: Using frozen instead of fresh helps control moisture and ensures vibrant color in the filling.
Tapioca: This thickener prevents the filling from being too runny—it’s a game changer for fruit pies.
Brown Sugar Pecan Graham Cracker Crust: Adds a nutty, caramel-like flavor that’s a delight under the fruity filling.
Old fashioned oats: The base of the crumble topping, providing that irresistible chew and texture.
Brown sugar: Adds moisture and deep sweetness to the crumble topping.
Butter: Chilled and cubed, it creates the crumbly, rich texture in the topping once baked.
Warm spices (cinnamon, nutmeg): Elevate the fruit flavors with cozy warmth and depth.
Vanilla extract: A subtle layer that enhances the fruit’s natural sweetness without overpowering it.

📝

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 tweaking this pie according to the season or my mood. Sometimes I’ll add a handful of chopped pecans into the crumble topping for extra crunch, or swap the whipped cream for a scoop of cinnamon ice cream when serving. Feel free to tailor it to what you love most!

Variation: One time, I swapped out raspberries for blackberries—just as delicious and a bit more tangy. It’s a great way to use whatever berries you have on hand.
Dietary modification: Use a gluten-free flour blend if you want to make the crumble gluten-free, and the oats already bring great texture.
Sweetness level: If you prefer a less sweet pie, reduce the sugar in the filling slightly—I've found it still tastes amazing.

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 Ahead

First up, I prepare the brown sugar pecan graham cracker crust according to the recipe directions. One big tip: let it cool completely before adding the filling. That crust needs to be nicely set; otherwise, the juices from the fruit can soak in too soon and make it soggy.

Step 2: Mix the Filling with Care

In a large bowl, whisk together the tapioca, sugar, cinnamon, nutmeg, and vanilla. Then gently toss in your thin apple slices and frozen raspberries. Let this mixture sit for about 15 minutes to let those flavors mingle and the tapioca soften—it really helps thicken the filling beautifully during baking.

Step 3: Make the Oatmeal Cookie Crumble Topping

While the filling is resting, combine the oats, brown sugar, flour, and cinnamon in your food processor. Then add chilled cubes of butter and pulse until the mixture looks like coarse crumbs about the size of small peas. This topping is generous on purpose; it melts down into a golden, buttery layer that you’ll want every bite of.

Step 4: Assemble and Bake

Spread the filling evenly in the cooled crust, then sprinkle that oatmeal crumble all over the top. Bake at 350°F for 60-70 minutes, checking at 40 minutes to shield the crust edges if they get too brown. You'll know it’s done when the apples are fork-tender and the juices are bubbling around the edges.

Step 5: Let It Cool Before Serving

This is an important step—letting the pie cool completely helps the filling set, so when you cut it, the slices hold together nicely instead of running everywhere. Patience is key here, I promise it’s worth the wait.

Top Tip

Over the years, I’ve learned these tips make the Raspberry Apple Pie with Oatmeal Crumble Recipe come out just right every time. The crumble topping might look like a lot when it goes in, but trust me—it bakes down beautifully.

Tapioca Thickens Perfectly: Using tapioca instead of cornstarch keeps the filling glossy and prevents it from turning into a watery mess.
Chill Butter for Crumble: Cold butter ensures the topping bakes up crumbly rather than greasy or flat.
Protect Your Crust Edges: I wrap foil around the edges halfway through baking to keep the crust from burning without impacting the filling’s bake time.
Cooling Time is Non-Negotiable: I’ve learned the hard way that cutting into the pie too soon leads to a spill—so cool it completely before slicing.

How to Serve Raspberry Apple Pie with Oatmeal Crumble Recipe

raspberry apple pie - Serving Suggestion

Garnishes

I like to keep it simple: a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream complements the warm pie perfectly. Sometimes I sprinkle a little extra cinnamon on top for that final cozy touch.

Side Dishes

This pie is lovely on its own or alongside a hot cup of coffee or spiced tea. On special occasions, I’ve served it with roasted nuts or a cheese platter to balance out the sweetness.

Creative Ways to Present

For family gatherings, I’ve served this pie in mini tart pans for individual portions—guests love that personal touch. Another fun idea is layering the filling and crumble in glass jars for a rustic, charming dessert presentation.

Make Ahead and Storage

Storing Leftovers

After cooling, I cover the pie tightly with plastic wrap and keep it refrigerated. It stays delicious for 3-4 days, which is plenty of time because usually, it doesn’t last that long!

Freezing

I’ve frozen this pie both before and after baking. If freezing unbaked, wrap it tightly and bake straight from frozen, adding extra bake time. For baked pie, freeze slices wrapped individually to enjoy later without losing texture.

Reheating

To warm leftovers, I use a 350°F oven for about 15 minutes to bring back the crumble’s crispness. Microwaving works in a pinch, but you may lose that crunchy topping texture.

Frequently Asked Questions:

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries can be used, but they might release more juice, so keep an eye on the filling’s consistency and consider adding a touch more tapioca to thicken.

What if I don’t have tapioca?

You can substitute cornstarch or arrowroot powder, but tapioca tends to give a better texture and clear gloss to the filling. Use about the same amount called for in the recipe.

Can I make this pie vegan?

With some tweaks, yes! Swap the butter in the crumble topping for a vegan butter alternative, and use a vegan-friendly crust. The rest of the ingredients are naturally plant-based.

How do I prevent the crust from getting soggy?

Ensuring the crust is fully cooled before adding the filling is key. You can also bake the crust slightly longer before filling (blind bake) or wrap the edges halfway through baking to protect it from over-browning.

Final Thoughts

This Raspberry Apple Pie with Oatmeal Crumble Recipe has become my go-to when I want that perfect fall dessert that’s both comforting and fresh. It’s easy enough for weeknight baking yet special enough for holidays. Honestly, once you have a slice, it’s hard not to fall in love with that tangy-sweet filling and golden, buttery crumble. I hope you enjoy making it as much as I do—here’s to cozy kitchen moments and delicious memories.