Raspberry Crumble Pie

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.