If you adore the cozy warmth of baked fruit desserts, you’re absolutely going to fall head over heels for this Apple Raspberry Pie with Crumb Topping Recipe. It’s a harmonious blend of tender, spiced apples and vibrant raspberries enveloped by a buttery crust and crowned with a crunchy, nutty crumb topping. Every bite bursts with sweetness balanced by a hint of tartness, making it the perfect dessert for any occasion from holiday dinners to casual weekend treats. Plus, the crumb topping adds such a delightful texture contrast that you’ll find yourself wanting seconds, thirds, and maybe even more!
Ingredients You’ll Need
Gathering simple but essential ingredients is key to making this pie shine. Each component plays a crucial role—from the fresh apples and tart raspberries providing vibrant flavors and texture, to the crumb topping ingredients giving delightful crunch and richness.
- 1 9-inch pie crust: The foundation for your pie, flaky and buttery to hold all that delicious filling.
- 1 lemon: Its juice prevents the apples from browning and adds a subtle brightness.
- 8-9 medium apples (~4 lb): The star of the pie, offering sweetness and tender texture when cooked.
- 1/3 cup packed light brown sugar: Adds warm sweetness and depth to the apple mixture.
- 1 tsp cinnamon: Brings a comforting, spicy aroma and flavor that complements the apples perfectly.
- Pinch of ground cloves: Adds a subtle hint of warmth and complexity.
- 1/4 tsp kosher salt: Enhances all the flavors in the filling and crumb topping.
- 12 oz fresh raspberries: Their bright tartness beautifully contrasts the sweet apples.
- 1 tsp vanilla extract: Infuses a mellow sweetness and rounds out the fruit filling.
- 1/4 cup packed light brown sugar (for crumb): Sweetens the crumb topping while adding chewiness.
- 1/4 cup pecans: Toasted to bring crunch and a nutty flavor to the topping.
- 4 tbsp (1/4 cup) unsalted butter: The key to a tender, golden crumb topping.
- 1/4 cup rolled oats: Adds hearty texture and rustic appeal to the topping.
- 1/4 cup all-purpose flour: Binds the crumb topping ingredients together nicely.
- 1/2 tsp kosher salt (for crumb): Balances the sweetness and enhances the nutty notes.
How to Make Apple Raspberry Pie with Crumb Topping Recipe
Step 1: Prepare the Pie Dough
Whether you’re starting from scratch or using a store-bought crust, chilling your dough is essential. A cold dough will bake up flaky and crisp, providing the perfect base to support the luscious fruit and crumb topping without turning soggy.
Step 2: Prep the Apples
Fill a large bowl with water and freshly squeezed lemon juice to prevent the apples from browning while you peel, core, and slice them. This step preserves the fresh, vibrant look and keeps the flavors bright in your filling.
Step 3: Cook the Apples
Combine the drained apple slices with brown sugar, cinnamon, cloves, and kosher salt in a large pot. Simmer gently until the apples are tender but still hold their shape, stirring occasionally to develop deep, comforting spice flavors without turning mushy.
Step 4: Drain and Reduce the Juices
Pour the softened apples into a colander placed over a bowl, catching the flavorful juices. Return the juices to the pot and boil them down into a thick, syrupy reduction that will glue your filling together beautifully.
Step 5: Combine Apples and Raspberries
Once the apples are cool, fold in fresh raspberries and fragrant vanilla extract. This blend balances sweet and tart elements, giving your pie that unforgettable layer of complexity.
Step 6: Make the Crumb Topping
Place pecans, rolled oats, brown sugar, all-purpose flour, butter, and salt in a food processor. Pulse until the mixture is finely chopped and starts to clump, forming a crumbly and nutty topping that’ll bake to golden perfection.
Step 7: Assemble the Pie
Roll out your chilled dough to fit a 9-inch deep-dish pie plate. Trim and crimp the edges to create a lovely border. Freeze the crust for 20 minutes before filling it, which helps prevent shrinking during baking.
Step 8: Fill and Bake
Fill the crust with the apple raspberry mixture, then sprinkle the crumb topping evenly over the filling. Bake in a preheated 375°F oven for 50 to 55 minutes until the crust and crumb topping are gorgeously golden and the filling bubbles enticingly.
How to Serve Apple Raspberry Pie with Crumb Topping Recipe
Garnishes
Serve slices with a scoop of vanilla ice cream or a dollop of freshly whipped cream to add a creamy contrast to the warm, spiced fruit. A sprinkle of powdered sugar or a few fresh raspberries on top makes the presentation even more inviting.
Side Dishes
This pie pairs wonderfully with a hot cup of coffee or spiced tea for a comforting afternoon treat. It also makes a delightful end to a festive dinner alongside roasted meats or seasonal vegetables, tying the meal together with its sweet, fruity charm.
Creative Ways to Present
For a playful twist, bake individual mini pies or tartlets using the same filling and crumb topping. You can also drizzle a little caramel sauce over the top before serving to amp up the decadence and wow your guests.
Make Ahead and Storage
Storing Leftovers
Cover leftover pie tightly with plastic wrap or foil and store in the refrigerator. It will stay fresh and delicious for up to 3 days, making it perfect for enjoying a slice or two the next day without losing any flavor or texture.
Freezing
You can freeze the pie either baked or unbaked. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge before reheating or baking.
Reheating
Warm slices in a preheated 350°F oven for about 15 minutes to revive that fresh-baked aroma and crunchy crumb topping. Avoid microwaving when possible, as it can make the crust soggy and the topping less crisp.
FAQs
Can I use frozen raspberries instead of fresh in this Apple Raspberry Pie with Crumb Topping Recipe?
Absolutely! Frozen raspberries can be used, but make sure to thaw and drain them well to avoid excess moisture which might make the filling runnier.
What type of apples work best for this pie?
Choose firm apples with a balance of sweet and tart like Granny Smith, Honeycrisp, or Braeburn to keep the filling flavorful and maintain texture after cooking.
Can I make the crumb topping without a food processor?
Yes! Simply chop the pecans finely with a knife and cut the butter into the dry ingredients using a pastry cutter or two forks until the mixture resembles coarse crumbs.
Is it necessary to cook the apples before baking?
Pre-cooking helps control the texture so the apples are tender but not mushy after baking, and it develops deeper flavor. You can skip this step, but baking time and texture will vary.
How long can I store the prepared filling before assembling the pie?
The filling can be made a day ahead and refrigerated tightly covered. Bringing it to room temperature before assembling helps with even baking.
Final Thoughts
There’s nothing quite like the joy of pulling a perfectly baked Apple Raspberry Pie with Crumb Topping Recipe from the oven and sharing it with people you love. This recipe invites you to slow down, savor the layers of flavor and texture, and create moments of happiness around the table. I truly hope you give it a try and let it become one of your cherished go-to desserts for special occasions or simply whenever the craving for a homemade pie hits.
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Apple Raspberry Pie with Crumb Topping Recipe
This Apple Raspberry Pie with Crumb Topping combines tender cooked apples and fresh raspberries in a sweet, cinnamon-spiced filling, all baked in a flaky homemade pie crust. The buttery pecan oat crumb topping adds a delightful crunch, making this a perfect dessert for any occasion.
- Total Time: 2 hours
- Yield: 8 servings
Ingredients
Pie Crust
- 1 9-inch pie crust (homemade or store-bought)
Apple Raspberry Filling
- 1 lemon (juice only)
- 8–9 medium apples (~4 lb), peeled, cored, and sliced
- 1/3 cup packed light brown sugar
- 1 tsp ground cinnamon
- Pinch ground cloves
- 1/4 tsp kosher salt
- 12 oz fresh raspberries
- 1 tsp vanilla extract
Crumb Topping
- 1/4 cup packed light brown sugar
- 1/4 cup pecans
- 4 tbsp (1/4 cup) unsalted butter
- 1/4 cup rolled oats
- 1/4 cup all-purpose flour
- 1/2 tsp kosher salt
Instructions
- Make the Pie Dough: If making fresh crust, prepare it according to your preferred recipe and set it in the refrigerator to chill.
- Prep the Apples: Fill a large bowl with water and add the juice of one lemon to prevent browning. Peel each apple and place peeled apples in the lemon water. After peeling all, core and slice the apples and keep them submerged in the lemon water.
- Cook the Apples: Drain the apples and transfer them to a large pot. Add 1/3 cup light brown sugar, 1 tsp cinnamon, a pinch of ground cloves, and 1/4 tsp kosher salt. Cover the pot and cook over medium heat until apples are soft yet retain shape, about 20 minutes after simmering starts. Stir occasionally.
- Drain Juices: Set a colander over a bowl and pour cooked apples into it, draining the juices into the bowl.
- Thicken the Juices: Return the collected juices to the pot and bring to a boil over medium-high heat. Boil until reduced to a thick syrup, about 7-8 minutes.
- Combine Apples and Syrup: Pour the thickened syrup over the cooked apples in a bowl. Let the mixture cool to room temperature, approximately one hour.
- Mix the Filling: Once cool, gently fold in 12 oz fresh raspberries and 1 tsp vanilla extract.
- Prepare Crumb Topping: Combine 1/4 cup light brown sugar, 1/4 cup pecans, 4 tbsp unsalted butter, 1/4 cup rolled oats, 1/4 cup all-purpose flour, and 1/2 tsp kosher salt in a food processor. Pulse until ingredients are finely chopped and clumping together. Refrigerate until ready to use.
- Roll Out the Dough: Remove chilled dough from refrigerator and let it warm slightly until pliable but cool. Roll it out to about 12 inches diameter to fit a 9-inch deep dish pie plate with overhang.
- Fit the Dough: Press the dough into the pie plate, trim excess to about 1/2 inch overhang, and crimp edges decoratively. Place the pie in the freezer for 20 minutes to chill.
- Preheat Oven: Set oven temperature to 375°F (190°C).
- Assemble and Bake: Fill the chilled crust with the apple raspberry filling. Evenly spread the crumb topping over the filling. Bake for 50-55 minutes or until the crust and crumb topping are golden brown and the filling is bubbly.
- Cool and Serve: Allow the pie to cool before serving to let the filling set.
Notes
- Using lemon juice in the water prevents apple slices from browning while prepping.
- Cooking apples before baking ensures a soft, flavorful filling without excess moisture.
- Chilling the pie crust and crumb topping before baking helps maintain texture and prevents sogginess.
- For best results, use tart apples like Granny Smith or Honeycrisp.
- Let the pie cool sufficiently before slicing to allow the filling to set.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
