Strawberry Coconut Crisp

close up picture of baked crisp in pan with ice cream and spoon in it

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!

This post was originally published in May 2018. I’ve updated the photos and added further instruction for the recipe!

Strawberry season is in full effect and I’m so very excited. This Crisp is the ultimate desssert – so easy to whip up, warm, jammy and perfect with a scoop of vanilla ice cream. 

overhead shot of chopped strawberries in a glass measuring cup

Crisp. Cobbler. Baked oatmeal fruit deliciousness. Whatever you prefer to call it, this is absolutely my new favorite dessert. 

Why You’ll Love This Dessert: 

  • it’s packed to the brim with fresh strawberries
  • it gets most of it’s sweetness from said strawberries
  • it’s topped with the most delicious mixture of oats and shredded coconut flakes to give it a golden brown crunch on top
  • it has a big scoop of vanilla ice cream on top because IT’S A MUST.

What makes this Strawberry Coconut Crisp special?

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. 

freshly baked crisp in pan with no ice cream

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.

side shot of inside of crisp after a scoop had been taken out

The crisp on top is exactly that – crispy. It’s golden brown, crunchy and the coconut makes for an incredible texture. The warm strawberries paired with the crispy topping plus cold vanilla ice cream = a DREAM.

So let’s get into what you need for it! 

Ingredients You Need for Strawberry Coconut Crisp:

  • fresh strawberries
  • rolled oats
  • raw turbinado sugar
  • coconut oil
  • unsweetened coconut flakes
  • almond flour
  • vanilla ice cream (optional but also like, not optional, you know?)

How to Make Strawberry Coconut Crisp: 

Go ahead and preheat your oven to 350 degrees. Grab a pint of strawberries and start slicing! You’re going to need about 4 cups of fresh strawberries. I sliced them into fourths. Try not to eat half of them as you go along like I did.

Next, grease the baking dish. I used this 10.4 white pie dish I got from Target glass round pan.

To this pan, add the strawberries you just cut as well as 1 tbsp of almond flour and 2 tbsp of raw turbinado sugar. Carefully mix these few items thoroughly and spread them evenly throughout the bottom of the baking dish. It should look something like this:

chopped strawberries in pan

Next, in a medium size bowl, add in your oats, shredded unsweetened coconut flakes, turbinado sugar, room temperature (or cold) coconut oil, almond flour and a pinch of salt. Using your hands, mix these all together until it forms a crumble topping like this:

crisp topping in glass bowl

Place this directly on top of the strawberries in the pan and spread it out evenly.

Bake for 30-35 minutes until golden brown. You can also broil it for 1-2 minutes for extra golden-ness but make sure to keep an eye on it! You know how broiling can be sometimes!


Let it cool for just a few minutes and then add on your ice cream! French Vanilla Bean works AMAZINGLY with this.

small bowl of strawberry crisp with spoon in it

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.


Did you enjoy this recipe? Here are a few others you might like: 

Strawberries and Cream Overnight Oats

Vegan Blueberry Coconut Cheesecake Bars

Blackberry Oatmeal Bars

Carrot Cake Breakfast Cookies 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 7 votes

Strawberry Coconut Crisp

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!

Course Dessert
Cuisine American
Keyword BBQ desserts, strawberry crisp
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 people
Calories 289 kcal
Author Haylie


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


  1. 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. 

  2. 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. 

  3. 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. 

Recipe Notes

This recipe can be made vegan by using non-dairy ice cream and can be made gluten free by using gluten free oats!

16 comments / Add your comment below

  1. 5 stars
    I love how this is pretty much only sweetened with strawberries!! I’m definitely plan on making it this weekend for my Memorial Day bbq! Thx

  2. 5 stars
    I’ve been recipe testing a strawberry rhubarb crisp and I hope mine turns out as delicious as yours! Eating it straight out of the dish is the sign of a great recipe! Looks perfect Haylie! Happy holiday Monday to you!

  3. 5 stars
    Love strawberry rhubarb crisp and I can’t wait for our rhubarb to grow so I can make some! Yours looks delicious, Haylie, and I can totally see why you’d eat straight from the dish! When it looks this good, ain’t nobody got time for portioning into bowls, lol! Hope you had a great weekend 🙂

  4. 5 stars
    Heavenly! The light coconut flavor pairs so well with the sweet/tart strawberries. Perfect with ice cream. My husband doesn’t like strawberries, but he LOVED this! Kudos to you, Haylie!

  5. 5 stars
    I’m excited that strawberries are back in season so I can make this again! The rolled oats and coconut combine to give it just the best, light crisp. I could eat this out of the pan with a spoon 😋

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