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
Raspberry Apple Filling
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
- 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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