Raspberry Crumble Pie combines all my favorite traits for a summer dessert. Fresh raspberries, a flaky homemade buttery pie crust, and a cinnamon spiced oat crumble topping. The ultimate combo of cobbler, crisp and fruit pie served warm with a giant scoop of vanilla ice cream.
The Best Crumble Topping
Crumble is a topping made of flour, oats, brown sugar, and butter. Yes, all the best baking ingredients. Add in a little vanilla and cinnamon for a cozy palate tickle and you’re basically putting a ‘crumbled’ oatmeal cookie on top of your pie.
Crumble is simple to make and I love to add to the top of fruit pies, cobblers, and muffins. Adding that extra bit of spice flavor to every bite and helping to balance out the tartness of the raspberries.
Homemade Pie Crust
I’ve been using the same all butter Homemade Pie Crust for years and its never let me down. Simple ingredients that always result in a perfectly flaky delicious crust.
This pie crust recipe results in two pie bottom pie crust layers. So, I would choose one of two options. Freeze half for a future pie or go ahead and make two pies, because you know they’ll get eaten!
Raspberry Pie Filling
Raspberries are very tart and usually get paired with other fruit in a dessert. But, I absolutely love their tartness and wanted to celebrate them all on their own!
You can use either fresh or frozen raspberries for this recipe, just make sure your to let your frozen berries thaw to room temperature before baking. I add just enough sugar, lemon juice and vanilla to counterbalance the tartness into an irresistible sweet raspberry filling.
Tips for Making Raspberry Crumble Pie
- Make sure pie crust is cold and firm before adding raspberry filling and topping with crumble.
- If you aren’t a huge fan of straight raspberry pie filling feel free to swap out a cup or two of the fresh raspberries with sliced strawberries, blueberries, blackberries or rhubarb.
- Discard any berry juice left over in the bowl of berries after coating in flour, vanilla, and lemon juice.
- Be generous or sparse with your crumble topping depending on your personal preference.
- The homemade pie crust recipe makes two bottom pie crust layers, so either make a second pie or freeze the extra crust for later.
- Let pie cool for about 30 minutes before slicing.
Storing Raspberry Pie
To keep your raspberry crumble pie fresh after baking let it cool and cover with aluminum foil. Store in the fridge between servings for up to 5 days.
You can also freeze this baked and cooled pie wrapped twice in freezer safe plastic wrap. It should keep for up to 3 months.
Raspberry Crumble Pie
Raspberry Pie Filling
- 6 Cups (750 grams) Fresh Raspberries
- ½ Cup (100 grams) Granulated Sugar
- ¼ Cup (32 grams) All Purpose Flour
- 2 Tbsp Corn Starch
- 1 Tbsp Lemon Juice
- 1 Tbsp Vanilla Extract
- ⅓ Cup (42 grams) All Purpose Flour
- ½ Cup (45 grams) Whole Old Fashioned Oats
- ¼ Cup (50 grams) Light Brown Sugar well packed
- 4 Tbsp Unsalted Butter melted and cooled
- 1 tsp Ground Cinnamon
Make Homemade Pie Crust
- Prepare my Pie Crust Recipe and divide the chilled dough in half. Place one half in the fridge or freezer for later. Continue directions all the way through to lining the 9 inch pie dish and placing in the fridge to chill and firm while you prepare the filling.
Raspberry Pie Filling
- Place raspberries a large bowl and add flour, sugar, cornstarch, lemon juice, and vanilla. Gently stir with a rubber spatula until berries are evenly coated.
- Set bowl in the fridge while you prepare crumble topping.
- Preheat Oven to 400 F.
Crumble Pie Topping
- Stir together ingredients in a medium bowl using a fork and set aside.
Make the Raspberry Crumble Pie
- Remove chilled pie crust from fridge and scoop raspberry filling into crust. Gently level berries.
- Sprinkle crumble topping across the pie filling.
- Place pie in oven on middle rack and bake for 25 minutes.
- Reduce heat to 375 F and bake for an additional 30 minutes until edges of crust and top of crumble are golden brown and filling is bubbling. (I also cover my pie with a loose fitted sheet of aluminum foil when I reduce the heat to prevent over browning.)
- Remove pie from oven and place on a cooling rack for at least an hour before slicing to allow filling to thicken.
- Serve with vanilla ice cream!
- Cover pie with aluminum foil and store in fridge for up to 5 days.