Easy Apple Pie with Raisins and a Crunchy Oreo Crumble

There’s something universally comforting about an apple pie. It’s not just for autumn. The flaky crust, warm spiced apples, and nostalgic aroma make it a favorite year-round. But if you’re in the mood to give the classic a playful twist, this apple pie with raisins and Oreo crumble is the upgrade you didn’t know you needed. Juicy apple filling dotted with plump golden raisins is tucked beneath a crunchy, chocolate topping made from crushed Oreos and butter. It’s the perfect blend of traditional and modern, sweet and spiced, soft and crisp, all in one effortless bake. Whether you’re baking for a festive dinner, a cozy Sunday brunch, or just a midweek craving, this apple pie brings joy to every slice. It’s the kind of dessert that feels special but doesn’t ask too much from your pantry or your time. The sweet raisins complement the apples beautifully, and the Oreo topping adds an unexpected crunch that’s sure to win hearts. So here’s a detailed recipe to make the pie.

Ingredients:

• 4 medium apples (Granny Smith or any tart variety), peeled and sliced thin
• ¼ cup golden or black raisins
• ¼ cup brown sugar
• 2 tbsp granulated sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp all purpose flour
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt
• 1 store bought pie crust, or homemade if preferred
• 12 Oreo cookies (with cream), coarsely crushed
• ¼ cup all purpose flour
• 2 tbsp brown sugar
• ¼ cup cold butter, cubed
• Pinch of salt

Method:

• In a large bowl, combine the sliced apples and raisins.
• Sprinkle over the brown sugar, granulated sugar, cinnamon, nutmeg, and flour. Add the lemon juice, vanilla extract, and a pinch of salt.
• Toss everything together until the apples and raisins are evenly coated in the spiced mixture.
• Let the filling sit for 15 minutes to allow the fruit to release some of its juices. This helps create a rich, syrupy filling while baking.
• In a mixing bowl, combine the crushed Oreos, flour, brown sugar, and salt. Don’t crush the Oreos into fine powder, since you want small chunks for extra texture in every bite.

• Add the cold, cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.

• Place the crumble in the refrigerator to firm up slightly while you assemble the pie.
• Preheat your oven to 180°C or 350°F.
• Place the pie crust into a pie dish and gently press it into the base and sides. Trim any excess dough from the edges and flute or crimp as desired.
• Pour the apple and raisin mixture into the crust and spread it out evenly. Sprinkle the Oreo crumble topping generously over the apples, covering the entire surface. For an extra shine, brush the pie crust edges with a little milk or egg wash before baking.
• Place the pie on the middle rack of the oven and bake for 45 minutes, or until the crumble topping is crisp and golden, and the filling is bubbly. If the topping begins to brown too quickly, loosely tent with foil during the last 15 minutes of baking.

• Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes. This gives the filling time to set.
• Serve warm or at room temperature. Best enjoyed with a scoop of vanilla ice cream, a drizzle of caramel sauce or a sprinkle of cinnamon sugar on top.

• To make ahead, you can prep the apple filling and crumble a day in advance and store them separately in the refrigerator.
• Leftovers can be stored in the fridge for up to 4 days. Reheat in the oven or microwave before serving. The fully assembled but unbaked pie can be frozen for up to 2 months. Bake directly from frozen, just add an extra 15 minutes to the baking time.

Variations:

• Nutty version: Add ¼ cup chopped walnuts or pecans to the crumble for a nutty crunch.
• Berry boost: Mix in a handful of fresh cranberries or dried cherries for a tart burst.
• Spice it up: Add a dash of clove or ginger powder to the apple filling for a deeper spice profile.