Stovetop Graham Cracker Strawberry Crisp

No need to turn on the oven in the heat of summer for strawberry crisp. Easy stovetop strawberry compote topped with toasted buttery graham cracker crumble topping. Serve in a baking pan for a crowd or in individual bowls. Recipe by Snixy Kitchen.

Stovetiop strawberry crisp

Stovetop Graham Cracker Strawberry Crisp

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 6 Servings

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Graham Cracker Topping

  • 1 cup 100g coarsely crushed graham crackers (gluten-free, if needed)
  • ½ cup + 1 tablespoon light brown sugar
  • ¼ cup oat flour gluten-free, if needed
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cinnamon
  • 6 tablespoons unsalted butter
  • Optional for serving: vanilla ice cream

Strawberry filling

  • 4 cups ~2lbs sliced California strawberries
  • ¼ cup sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon water
  • 2 teaspoons corn starch


  • Mix together the graham crackers, brown sugar, oat flour, vanilla, salt, and cinnamon in a medium bowl. Set aside.
  • In a large skillet, melt the butter over medium-low heat. Add the graham cracker mixture and cook, stirring constantly, until the crumbs are completely moistened and starting to turn golden brown, about 5 minutes. Take care not to burn the crumbs.
  • Transfer to a baking sheet to cool slightly.
  • Toss the strawberries, sugar, and lemon juice in a medium saucepan. Cook over medium-low heat, stirring, until the strawberries start to release their juices, about 3-5 minutes. Whisk the corn starch with the water to make a slurry and slowly pour it into the strawberries while stirring. Cook for an additional 1-2 minutes until the syrup thickens, but the strawberries are still holding their shape. Set aside to cool slightly.
  • Transfer the cooked strawberries into a large serving dish or spoon into individual bowls. Sprinkle graham cracker crumbs over the top as desired. Serve warm with vanilla ice cream.

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