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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!