This Strawberry Coconut Crisp is packed with fresh strawberries, only a little bit of sugar and coconut to make it the most delicious, golden and bubbly dessert! I promise it will be your new go-to summer BBQ dessert!
Y’all. I’m so ready for summer food. Similar to my last post, I just want everything to be light, easy and delicious. And y’all, I hit the jack-pot with this AMAZING Summer dessert.
Crisp. Cobbler. Baked oatmeal fruit deliciousness. Whatever you prefer to call it, this is absolutely my new favorite dessert. Here’s what’s in it:
- fresh strawberries
- rolled oats
- raw turbinado sugar
- coconut oil
- unsweetened coconut flakes
- almond flour
Oh yes. How easy does that sound? This recipe is so easy, the most work is cutting up the strawberries!
One thing that makes this recipe stand out from others is the use of coconut oil instead of butter. You can definitely sub butter if that’s all you have – I’m always pro butter 😉 However, I am so for the use of coconut oil in this recipe! It simultaneously makes this dish taste RICH yet LIGHT. How is that even possible?! I don’t know. To enhance that delicious coconut-y flavor even more, I also added in unsweetened shredded coconut flakes to the crumb topping. It gives it an extra crunch that is SO amazing.
I won’t even lie to y’all. Ben and I ate half of the dish yesterday while it was still bubbly and warm from the oven. We looked at each other laughing as we just kept eating it STRAIGHT FROM THE DISH. No bowls required. We were literally sharing a spoon and almost fighting over each bite because it’s so good. Thankfully we reigned in the self-control and took the rest over to my in-laws for dessert after our dinner. STILL, the entire crisp was eaten in like, less than 8 hours. #noregrets #justlove
One last thing about this crisp (although I could keep going on and on…) is that it’s VEGAN! Just add some non-dairy ice cream and you’re all set.
If you’re into full on dairy ice cream like I am, I highly recommend a new ice cream that Ben and I just tried! We picked it up from our local Harris Teeter. It’s called “Sola” and it’s AMAZING! It’s delicious, creamy and has lower sugar but not all of the yucky chemically laden ingredients that other “healthy” ice creams have. You can check out website here and see if they have any in stock near you! The flavor I topped this crisp with was their French Vanilla Bean. #droolworthy
I pinky promise this will be a huge crowd pleaser at your next BBQ. Or you could make it for dessert. Or for breakfast. Or eat it for a snack. Or eat straight out of the oven with a spoon like I did. The world is your oyster! Hope y’all enjoy! Xo.
Don’t forget to tag me on Instagram at @ourbalancedbowl if you decide to make this recipe! I love to see your creations 🙂
Strawberry Coconut Crisp
For the Crisp Filling
- 4 cups fresh strawberries
- 2 tbsp raw turbinado sugar
- 1 tbsp almond flour
For the Crumble Topping
- 1/2 cup almond flour
- 1 cup rolled oats
- 4 tbsp cold/room temp coconut oil (not melted!)
- 1/3 cup unsweetened shredded coconut flakes
- 1/4 tsp salt
- 1/4 cup raw turbinado sugar
Preheat oven to 350 degrees. Grease a 9 inch baking dish. Chop and quarter your fresh strawberries. Add these to your dish along with the almond flour and sugar. Mix thoroughly and spread evenly among dish.
In a large bowl, add in your oats, almond flour, unsweetened shredded coconut flakes, salt, sugar and coconut oil. Mix with your hands until all of your ingredients are combined thoroughly and resemble a crumble topping.
Add the topping to the top of the strawberries and spread evenly. Bake for 30-35 minutes until golden and bubbly. Let cool for a few minutes and then add some ice cream! Enjoy.
This recipe can be made vegan by using non-dairy ice cream and can be made gluten free by using gluten free oats!