Raspberry Apple Pie with Oatmeal Cookie Crumble

Traditional apple pie with a sweet tart twist. Raspberries are folded in with the fresh apples and spices to make my favorite pie filling. Covered with a buttery oatmeal cookie crumble on top, this Raspberry Apple Pie with Oatmeal Cookie Crumble is one of my all-time favorites. 

Because the end is pie.

Can you even believe I made you an actual pie?! Not Pie Bites. Or Hand Pie. Or Pie Ice Cream. This is straight up delicious and traditional PIE. Raspberry Apple Pie. I also made the executive decision that this pie needed an oatmeal cookie crumble topping. Nostalgia was deeply influencing the recipe development with this one, and really I love that food can anchor memories in such a lasting way.

Once upon a time there was a lovely princess I am so sorry. We watched Shrek last night.

Let me start again. Awhile back (a long while 😅) I worked at this little family restaurant in central New York. I was a waitress, not a princess. The restaurant served very specific regional fare, and the food in that cozy little spot calls back the most accurate snapshot of my life at that point in time. The food they served – namely things like Chicken and Greens Sandwiches and very specific (and wholly delicious) pasta dishes – are hard to find anywhere else, so when I have a craving, the option is to futz around in my own kitchen until I can satisfy my own memory.

This place also had a legendary menu of pies; something special for every day of the week plus a few everyday staples, and at the end of a long shift the BEST reward was pie.

The pies were made daily by this little lady who was basically like the fairy godmother of all the pie. She had a special pie kitchen and if you were working the lunch shift, you had the pleasure of warm pie smells wafting past while you made coffee or stacked salads onto a tray.

It was that pie-aroma-voodoo that happens in cartoons.

Caramel apple, coconut cream, strawberry rhubarb — every single pie was perfect. But my favorite (and the one that nearly always sold out before I was done working, so it was like my pie unicorn) was the Raspberry Apple Pie. She only made it on Monday.

It had this amazing crumbly topping instead of a double crust. This recipe pays homage to that perfectly tart, sweet pie, the one that was delicious enough to stick with me since the early 00’s.

Do I have to use whole wheat flour?

Nah. You can skip it if you don’t have whole wheat flour handy. All purpose will totally do you just fine.

But before you make a final call, hear me out. I have a recipe for Mixed Berry Cobbler that calls for a whole wheat crust that is earthy and nutty in a way that makes the berries seem even more bright. I knew I wanted that to be a part of this pie, and the whole wheat flour combined with the oats really nails that piece.

Bob’s Red Mill is reliably my most favorite source for whole grains in my kitchen. It’s the quinoa I buy, as well as the polenta and barley. This Stone Ground Organic Whole Wheat Flour is stone ground from organic hard red wheat, so it still has all the nutritious bran and germ in tact. Nothing is lost in the grinding process. Paired with oats and BUTTER and brown sugar, the oatmeal cookie crumble on top of this pie is like… I mean it’s basically like the best oatmeal cookies you ever had.

Can I use a prepared pie crust?

Y’all, I am really a brat about pie crust. I prefer to make my own. If you have a food processor it’s fast, and it just tastes better. But if you don’t have the patience or the tools (or the butter), you can absolutely use a prepared pie crust.

I used Dorothy Kern’s favorite all-butter pie crust recipe for the crust, and for a little boost I swapped 1/4 cup of the all purpose flour for this Stone Ground Whole Wheat. It was perfect.

Sliced or Scooped?

In case you are wondering, it IS possible to slice this pie without making a huge mess. If you let it cool completely then you will get nice even slices. But I am impatient and try to a) cut warm pie and b) will definitely skip the slices and eat it from the pan with a fork. Plus I knew we were gonna smash this up with ice cream so it’s all good.

No one will judge you if you decide to scoop this pie into bowls with a spoon.

Raspberry Apple Pie with Oatmeal Cookie Crumble

Delicious, sweet, tart Raspberry Apple Pie covered in the best buttery rich Oatmeal Cookie Crumble made with whole wheat flour.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Course: Pie

Cuisine: American

Keyword: fruit pie, Thanksgiving dessert

Servings: 8 serves 8

Calories: 272kcal

Author: Heather Tullos

Equipment

• 1 9" Pie Plate
• 1 Pastry Cutter optional

Ingredients

• 1 pie crust homemade or packaged **See Note**
• 4 medium tart apples I used 2 1/2 pounds of Granny Smith, peeled, cored, and thinly sliced
• 1 tablespoon fresh lemon juice
• 2 tablespoons all purpose flour
• 1 teaspoon lemon zest
• 2/3 cup granulated sugar
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/8 teaspoon allspice
• 1 12 ounce package frozen unsweetened raspberries, thawed
• For the Oatmeal Cookie Crumble:
• 1 1/4 cups old fashioned oats
• 1/2 cup light brown sugar
• 1/4 cup Bob’s Red Mill Organic Stone Ground Whole Wheat Flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 6 tablespoons cold butter

Instructions

• Preheat the oven to 375°F and lower the oven rack just below the center position.
• Place/press your pie crust into the pie plate and refrigerate until you are ready to fill it.
• Put the apples in a large bowl and toss with the lemon juice. In a smaller bowl whisk together the flour, lemon zest, sugar, nutmeg, cinnamon, kosher salt, and all spice. Pour the dry mix over the apples and toss to coat. Fold in the raspberries.
• Pour the filling into the prepared pie crust.
• Make the oatmeal cookie crumble by mixing together the oats, brown sugar, Organic Stone Ground Whole Wheat Flour, cinnamon, and kosher salt. Use a box grater to add the butter to the bowl and mix it in with your fingers until coarse crumbles are formed. Sprinkle the crumbles over the top of the pie. This makes a lot so I will kind of gently press the oatmeal cookie crumbles down a little before adding the rest. It forms a crust that is unbelievable.
• Bake for 45- 50 minutes, until the raspberry apple filling is bubbly and the crumble topping is golden.
• Let the pie cool before slicing (or just skip the slices and eat it with a fork. No judgement here).

Notes

1. If you use a homemade pie crust recipe, try swapping 1/4 cup of the all purpose flour for 1/4 cup of the Bob’s Red Mill Organic Stone Ground Whole Wheat Flour.

Nutrition

Serving: 1g | Calories: 272kcal | Carbohydrates: 51g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 239mg | Potassium: 90mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 1mg

Tried this recipe?Let us know how it was!

I think I did my pie fairy godmother justice. You be the judge.

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