Easy Raspberry Apple Pie with Oatmeal Cookie Crumble Topping is an amazinlgy delicious twist on classic apple pie that everyone will go crazy for! I could eat the crust, filling or topping alone – every part is that good!
Can you believe Thanksgiving is in just a couple weeks?! That means the dilemma of what to bring to Thanksgiving is about to set in – if it hasn’t already. I highly recommend visiting my Holiday Recipe Index OR just making this Raspberry Apple Pie to deliciously answer the dilemma. Done and done.
I was having the same dilemma last week when my friend Melanie and I were talking about what food I should bring to our photoshoot for the Caravan Shoppe. I provided the food, Caravan Shoppe provided the beautiful Thanksgiving Chalkboard Prints – you can check them out HERE to make your Thanksgiving more fabulously festive and get all 7 posters with different sayings for only $12. Now which ones to print?! Your new dilemma. (This pie is featured in the “Save Room For Pie” poster HERE)
Before our photoshoot, Melanie told me about her absolutely favorite pie in the world – Raspberry Apple Pie with Oatmeal Cookie Crumble. Melanie is the daughter of Bev, who I talked about in my Coconut Pecan Pear Muffins Post, so naturally, Mel is also an amazingly talented baker so I trusted her recommendation 100 percent. I should have trusted her 110 percent because this Raspberry Apple Pie is now one of my favorites in the world! The raspberry enveloped cinnamon and sugar apples are perfectly sweetly tart seasoned with vanilla and nutmeg and the topping of buttery oatmeal crumble perfection melts in your mouth with a satisfying texture.
To make this super easy pie, toss the apples and frozen raspberries in sugar, tapioca (don’t be tempted to substitute cornstarch/flour – it won’t be the same!), cinnamon, nutmeg and vanilla and then let it rest for 15 minutes. If you stop and taste the filling now just be warned – you won’t want to stop – its so good.
The filling nestles into your easy Brown Sugar Pecan Graham Cracker Crust – which again – I could eat all by itself. I’m so in love with it, I already dedicated an entire post to its easy, versatile deliciousness.
The raspberry apple filling is then topped with Oatmeal Cookie Crumble that tastes like a huge buttery cinnamon oatmeal cookie that is every bit as addicting as it sounds – hello delicious.
While the pie bakes for 60-70 minutes, the apples soften and the berries dissolve, bathing the cinnamon apples in a sweet and tangy berry bath so you are left with sugary raspberry coated apples – and buttery oatmeal cookie topping.
So when you are serving this up to your eager guests, you might want to take a selfish slice because I guarantee there won’t be any leftovers. Happy almost Thanksgiving!
Looking for more holiday dessert recipes?
- Double Layer Pumpkin Cheesecake
- Chocolate Peanut Butter Mousse
- Lemon Poke Cake
- Cream Cheese Stuffed Carrot Cake
Raspberry Apple Pie with Oatmeal Cookie Crumble
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Ingredients
Raspberry Apple Filling
- 5 Granny Smith apples, peeled and cut into 1/8-1/4-inch slices
- 2 cups frozen raspberries
- 2 tablespoons tapioca (I use Kraft Minute Tapioca)
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla
Oatmeal Cookie Crumble Topping
- 1/2 cup old fashioned oats
- 1/2 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1 teaspoons ground cinnamon
- 6 tablespoons butter, cubed and chilled
Instructions
- Prepare one Brown Sugar Pecan Graham Cracker Crust according to directions. Let cool completely.
- Whisk together the tapioca, sugar, cinnamon, nutmeg and vanilla in a large bowl. Add the apples and raspberries and gently toss to combine. Let stand 15 minutes.
- Meanwhile, add all of the Brown Sugar Crumble Topping ingredients EXCEPT THE BUTTER to your food processor and pulse a few times to combine. Add butter and pulse until the butter is the size of small peas. Set aside
- Add Raspberry Apple Filling to your cooled pie crust and top with Oatmeal Cookie Crumble Topping (it will seem like a lot of topping but cooks down). Bake at 350 F degrees for 60-70 minutes or until apples are fork tender and juices are bubbling, checking at 40 minutes to cover crust edges if they are becoming too brown. Let pie cool before serving to set. Enjoy!
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Dorothy Dunton says
Hi Jen! I am drooling looking at this pie! I always make a pumpkin pie (husband requires it) but I also make another pie and this year it’s going to be this one! I always use tapioca in my fruit pies to avoid a runny filling. This year I’m doing something different in that I’m not cooking a whole turkey (What?). I’ve decided to do a Cajun turkey breast with Andouille dressing that isn’t traditional but OMG is it good! It’s just the two of us and our good friend, but I’m still doing lots of traditional sides – you have to have leftovers! 🙂
Jen says
YES TO LEFTOVERS! 🙂 Your Thanksgiving menu sounds absolutely divine – what lucky friends you have 🙂 I am so in love with your Cajun turkey with Andouille dressing – nothing like a little Cajun spice, yum! I think you will really love this pie – it is one of my husbands favorites! Happy early Thanksgiving!
aimee @ like mother like daughter says
This is just GORGEOUS! I love raspberries so much but would never have thought of adding them to apple pie!! I just know it has to be delicious too. YUM!
Jen says
You are so sweet Aimee! The apple/raspberry combo is absolutely amazing, one of my favs! Thank you so much! xo
Kevin | Keviniscooking says
See, I knew I could count on you to help with what to fill that pie shell with!
This looks and sound wonderful. I love tart fruit pies and the photos are top notch – again. 🙂
Jen says
LOL! I do what I can but no doubt you would have an AMAZING filling for this pie shell! 🙂 Excited to meet you this weekend!
Kevin | Keviniscooking says
Definitely! Looking forward to it as well.
Suzy | The Mediterranean Dish says
This is a great pie, Jennifer! Love the rasberry twist on apple pie! BTW, just read your interview on FBC…LOVED it! You are a great inspiration.
Jen says
Thank you so much Suzy not only for your pie compliments 🙂 but for actually taking the time to read my interview/story and then making my day! Thank you! I love your blog! Hopefully we can meet someday!
Danae @ Recipe Runner says
The color of this pie is stunning Jen and I love that you added the raspberries! I just know that half of that oatmeal cookie crumble would end up in my mouth before it made it onto the pie! 🙂
Jen says
Thank you so much Danae! I am in love with the color too – I nice change from the mostly brown and tans Thanksgiving foods 🙂 And yes, the cookie crumble topping is amazingly delicious – I think I need it on all my pies 🙂 Thanks and have a great weekend!
heather @french press says
I love all things berry so this pie is calling my name! plus the color….SO pretty
Jen says
Thank you so much Heather! I am right there with you on the berry love – so refreshing! and berries always seem to make everything more beautiful!
Anna @ Crunchy Creamy Sweet says
Jen, this pie is gorgeous! I love tarty raspberries with sweet apples and the cookie crumble – swoon! I wish I could have a slice of it right now!
Jen says
I wish I could give you some! Someday we will meet and eat lots of good food together :)!
Micki says
If this is made the day before do you refridgerate it? Then heat before serving or serve cold?
Jen says
Hi Micki! I would refrigerate he pie then bring to room temperature before serving. You can certainly warm it up too but if you plan on doing this be sure you don’t overcook your apples when you make it initially so they aren’t soggy. I would also cover the top of the pie so the crumble doesn’t get too dark when reheating. Hope this helps! happy thanksgiving!
Stephanie says
This pie looks delicious and I want to make it for my boyfriends family this weekend, but I’ve never used tapioca to make anything before! Does it leave a noticeable texture or is it just there to thicken the pie up?
Jen says
Hi Stephanie! It is just to thicken the pie up and is the preferred thickening agent in fruit pies – it will taste great! It can be found next to the puddings/jellos at the grocery store. Enjoy!
Tea says
Hello!!!! Amazing recipe. Would it mess up the recipe to use vanilla pudding if the store doesn’t have tapioca
Jen says
Thanks Tea! Instead of pudding I would use an equal amount of cornstarch. Good luck!