Rustic Apple Raspberry Pie Squares


  • Crust
    • 2 cups all-purpose flour
    • ¼ teaspoon salt
    • 2/3 cup cold butter (cut into chunks)
    • 4-5 tablespoons cold water
  • Filling
    • 3/4 cup sugar
    • 2 tablespoons all-purpose flour
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 4 medium apples (peeled, sliced ¼ inch thick)
    • 1 cup fresh or frozen raspberries
  • Topping
    • 2/3 cup brown sugar (firmly packed)
    • ½ cup all-purpose flour
    • ½ cup uncooked quick-cooking oats
    • 1/3 cup cold butter (cut into chunks)
    • Water
    • Coarse grain sugar
  • Vanilla ice cream (optional)


Heat oven to 400° F.

Combine 2 cups flour and salt in bowl. Cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened.

Shape dough into a ball; flatten slightly. Roll out dough on well-floured surface into 15x12-inch rectangle, turning and adding flour as necessary. Fold in half. Place onto large ungreased baking sheet; unfold.

Combine ¾ cup sugar, 2 tablespoons flour, cinnamon and nutmeg in bowl; mix well. Place apples and raspberries into bowl; toss to coat. Place fruit mixture onto crust to within 1½ inches on all sides.

Combine brown sugar, ½ cup flour and oats in bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs; sprinkle over fruit. Fold edges of crust over fruit and topping; pinch edges to secure. Brush folded edges of crust with water; sprinkle with coarse grain sugar.

Bake 35-40 minutes or until crust and topping are golden brown and juice begins to bubble. (If crust is browning too quickly, cover edges with aluminum foil.)

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License