Raspberry Apple Pie with Oatmeal Topping Recipe

Raspberry Apple Pie with Oatmeal Topping Recipe

This Raspberry Apple Pie with Oatmeal Cookie Crumble offers a delightful blend of tart apples and sweet raspberries topped with a crunchy oatmeal crumble. The pie features a brown sugar pecan graham cracker crust that adds a nutty sweetness, perfectly complementing the fruit filling. Baked to golden perfection, this dessert is perfect for fall gatherings or any time you crave a comforting homemade pie.

CourseDessert
CuisineAmerican
Keywordraspberry apple pie, oatmeal crumble topping, brown sugar pecan graham cracker crust, baked fruit dessert, homemade pie, fall dessert, apple raspberry recipe, easy pie recipe, Baking
Prep Time20 minutes
Cook Time70 minutes
Total Time90 minutes
Servings12 servings

Ingredients

Pie 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 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. Follow the directions for the brown sugar pecan graham cracker crust recipe and allow it to cool completely before adding the filling to ensure a firm base.
  2. In a large bowl, whisk together the tapioca, granulated sugar, cinnamon, nutmeg, and vanilla extract. Add the peeled and sliced apples along with the frozen raspberries and gently toss to combine. Let the mixture stand for 15 minutes to thicken.
  3. Place the oats, brown sugar, all-purpose flour, and cinnamon in a food processor and pulse a few times to combine. Add the chilled, cubed butter and pulse until the mixture resembles small peas. Set aside.
  4. Pour the raspberry apple filling into the cooled pie crust. Evenly spread the oatmeal cookie crumble topping over the filling. Though the topping looks generous, it will cook down during baking.
  5. Bake the pie in a preheated oven at 350 degrees Fahrenheit for 60 to 70 minutes, or until the apples are fork tender and the filling is bubbling. At around 40 minutes, check the crust edges and cover them with foil if they are browning too quickly.
  6. Remove the pie from the oven and allow it to cool completely so the filling can set properly before serving. Enjoy your delicious homemade raspberry apple pie!

Notes

  • Letting the filling stand before baking helps thicken the juices and prevents a runny pie.
  • Cover crust edges with foil halfway through baking to avoid burning.
  • The crumble topping can be made by hand with a pastry cutter if you don’t have a food processor.
  • Use tart apples like Granny Smith for the best balance of sweetness and acidity.
  • Frozen raspberries work well because they hold their shape and add vibrant color and tartness.
  • Allow the pie to cool completely for at least 2 hours to let the filling set for cleaner slices.

Raspberry Apple Pie with Oatmeal Topping Recipe https://cookwithhailey.com/raspberry-apple-pie-with-oatmeal-topping-recipe/ January 4, 2025