Raspberry Pie with Oat Crust
Indulge in the sweet-tart perfection of this Raspberry Pie with Oat Crust, a delightful blend of rustic charm and vibrant flavors. The buttery, golden oat crust is the perfect base for a luscious raspberry filling made with fresh berries, a hint of zesty lemon juice, and a touch of vanilla. Topped with a crumbly oat streusel, this pie bakes to perfection with a crisp topping and bubbling, jammy fruit filling. With its easy-to-make crust and irresistibly fruity center, this dessert strikes the perfect balance of texture and flavor. Serve it warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for an impressive treat that’s as comforting as it is elegant. Perfect for summer gatherings or any time you crave a slice of berry-packed goodness, this pie is a true crowd-pleaser.
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Recipe Information
Ingredients
- 1.5 cups Old-fashioned oats
- 0.5 cups All-purpose flour
- 0.5 cups Brown sugar
- 0.75 cups Unsalted butter, melted
- 4 cups Fresh raspberries
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie pan and set aside.
In a large mixing bowl, combine the old-fashioned oats, all-purpose flour, brown sugar, and salt. Stir well to mix the dry ingredients evenly.
Pour the melted butter into the dry ingredients and stir until the mixture is crumbly and holds together when pressed.
Reserve 1/2 cup of the oat mixture for the topping. Press the remaining mixture evenly into the bottom and up the sides of the prepared pie pan to form the crust.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool slightly.
While the crust cools, prepare the raspberry filling. In a medium-sized saucepan over medium heat, combine the fresh raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract.
Cook the raspberry mixture, stirring frequently, until it thickens and bubbles (about 5-7 minutes). Remove from the heat and let it cool for 5 minutes.
Pour the raspberry filling into the pre-baked oat crust, spreading it evenly.
Sprinkle the reserved oat mixture evenly over the top of the raspberry filling as a crumble topping.
Return the pie to the oven and bake for an additional 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
Allow the pie to cool for at least 1 hour before slicing and serving to allow the filling to set.
Serve warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 430.2 g | 156% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 244.3 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1459 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
