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.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie pan and set aside.

Step 2

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.

Step 3

Pour the melted butter into the dry ingredients and stir until the mixture is crumbly and holds together when pressed.

Step 4

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.

Step 5

Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool slightly.

Step 6

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.

Step 7

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.

Step 8

Pour the raspberry filling into the pre-baked oat crust, spreading it evenly.

Step 9

Sprinkle the reserved oat mixture evenly over the top of the raspberry filling as a crumble topping.

Step 10

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.

Step 11

Allow the pie to cool for at least 1 hour before slicing and serving to allow the filling to set.

Step 12

Serve warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.

Nutrition Facts

Serving size	1116.7 grams (1116.7g)

Amount per serving	% Daily Value*
Calories	3165

Total Fat 157.40g	202%
Saturated Fat 92.70g	464%
Polyunsaturated Fat 0.00g
Cholesterol 388mg	129%
Sodium 637mg	28%
Total Carbohydrate 430.20g	156%
Dietary Fiber 45.90g	164%
Total Sugars 244.30g
Protein 29.70g	59%

Vitamin D 0IU	0%
Calcium 295mg	23%
Iron 12mg	67%
Potassium 1459mg	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.

Source of Calories

Fat: 43.5%

Protein: 3.6%

Carbs: 52.8%