Raspberry Crumble Pie is an irresistible dessert that balances the sweetness of sugar with the tartness of fresh raspberries. With its flaky crust and buttery crumble topping, this pie is perfect for any gathering or simply as a delightful treat after dinner. Best of all, it’s easy to prepare, making it a wonderful option for novice bakers and seasoned pros alike!
Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Raspberry Crumble Pie
- How to Make Raspberry Crumble Pie
- Tips for Making Raspberry Crumble Pie
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Raspberry Crumble Pie
- Reheating Raspberry Crumble Pie
- Serving Suggestions
- FAQs
- Try these Raspberry Crumble Pie related recipes next!
- Blueberry Crisp
- Peach Tart
- Cherry Pie
- Apple Crumble
Why You’ll Love This Recipe
- Easy to Prepare. This Raspberry Crumble Pie is ideal for anyone looking to whip up a delicious dessert without spending hours in the kitchen. Simply mix, pour, and bake!
- Perfectly Balanced Flavors. The combination of sweet raspberries and a buttery crumble topping creates a flavor profile that is irresistible!
- Versatile and Delightful. Serve it warm or cold, with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.
Ingredients for Raspberry Crumble Pie
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pie Crust: A tender base that holds all the delicious raspberry filling. You can use store-bought or homemade.
- Fresh Raspberries: The star of the show! Make sure to choose ripe, flavorful raspberries for the best taste.
- Sugar: Enhances the sweetness of the raspberries and balances the tartness.
- All-Purpose Flour: Used for thickening the raspberry filling and for the crumble topping.
- Cornstarch: Helps to thicken the raspberry filling, ensuring a perfect consistency.
- Butter: Creates a rich and crumbly topping. Always use cold butter for the best results.
- Oats: Adds a chewy texture to the crumble topping.
How to Make Raspberry Crumble Pie
- Preheat your oven to 350°F (175°C) and prepare a 9-inch pie dish by greasing it lightly.
- In a large bowl, combine fresh raspberries, sugar, flour, and cornstarch. Mix gently and set aside.
- Roll out the pie crust and fit it into the pie dish, trimming any excess. Poke the bottom with a fork to prevent bubbling.
- Pour the raspberry mixture into the prepared pie crust, spreading it evenly.
- In another bowl, combine oats, flour, sugar, and cold butter. Mix until crumbly.
- Sprinkle the crumble mixture over the raspberry filling, covering it evenly.
- Bake in the preheated oven for about 35-40 minutes or until the filling is bubbling and the topping is golden brown.
- Allow the pie to cool slightly before serving to let the filling set.
Tips for Making Raspberry Crumble Pie
- Choose the Right Raspberries: Look for bright red, plump raspberries that are slightly firm to the touch for the best flavor.
- Don’t Overmix the Crumble: Mix the crumble topping just until combined to retain a crunchy texture.
- Let it Cool: For best results, allow the pie to cool for at least 30 minutes before slicing; this helps the filling to thicken and makes it easier to cut.
Make-Ahead Instructions
- You can prepare the raspberry filling in advance and store it in the refrigerator for up to 24 hours.
- The crumble topping can also be made ahead of time and stored in an airtight container until needed.
Storing Leftovers
Store any leftover raspberry crumble pie in the refrigerator, covered, for up to 3 days. To maintain its crispiness, reheat the topping in a warm oven briefly before serving.
Freezing Raspberry Crumble Pie
- To freeze, wrap the cooled pie tightly in plastic wrap and aluminum foil for up to 3 months.
- If freezing just the filling, place it in a freezer-safe container and freeze for up to 3 months as well.
Reheating Raspberry Crumble Pie
- To reheat, place individual slices in the microwave for about 30-45 seconds.
- Alternatively, reheat the pie in the oven at 350°F (175°C) until warmed through, about 10-15 minutes.
Serving Suggestions
- Serve your raspberry crumble pie warm, topped with vanilla ice cream.
- Add a dollop of whipped cream for an extra treat.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries can be used but may result in slightly more liquid in the filling.
What can I substitute for butter in the crumble topping?
For a dairy-free version, you can substitute the butter with coconut oil or a plant-based margarine.
How long does this pie last?
Raspberry crumble pie lasts about 3 days in the refrigerator.
Can I make this pie gluten-free?
Yes, use gluten-free flour for both the pie crust and crumble topping.
What’s the best way to serve it?
Warm with a scoop of ice cream or cold with sweetened whipped cream!
