This Strawberry Coconut Crisp is easy to prepare and ideal for strawberry season. It’s a bright, summery dessert made with wholesome ingredients and is suitable for gluten-free and dairy-free diets when you choose the right options.
Fresh strawberries are the highlight here. Their natural sweetness and juicy texture pair beautifully with a crunchy coconut-almond topping. Serve the crisp warm with a scoop of vanilla ice cream, coconut whipped cream, or a dollop of yogurt for an even more indulgent finish. Leftovers are great reheated for dessert or served cold with yogurt for breakfast.
Ingredients You’ll Need
These are the components for the recipe:
- Strawberries: Tossed with a little coconut sugar, lemon juice and arrowroot starch to thicken the filling.
- Crisp topping: A crunchy mix of almond flour, rolled oats, shredded coconut and chopped nuts, sweetened with coconut sugar and bound with coconut oil, honey and vanilla.
- Toppings: Vanilla ice cream, whipped cream, coconut whipped cream or yogurt—any creamy topping elevates the crisp.
Full ingredient amounts and instructions are provided in the recipe card below.
How To Make Strawberry Coconut Crisp
Overview of the steps:
- Mix dry topping ingredients: Combine almond flour, rolled oats, shredded coconut, chopped nuts and coconut sugar.
- Add wet ingredients: Stir in melted coconut oil, honey and vanilla until the mixture becomes crumbly.
- Prepare strawberries: Stem and quarter the berries.
- Toss filling: Mix strawberries with coconut sugar, lemon juice and arrowroot starch.
- Assemble and bake: Place the strawberry mixture in a baking dish and sprinkle the topping evenly over it. Bake at 400°F (200°C) for about 20 minutes, until the fruit is bubbling and the topping is golden. Serve warm.
If you enjoy crisps and crumbles, try other fruit combinations—apple, blueberry, plum—each works beautifully with a coconut-nut topping.
More Strawberry Recipes
Explore simple strawberry recipes during peak season for smoothies, bars, overnight oats, and fun treats that highlight fresh berries.
Strawberry Coconut Crisp
- Author: Vanessa | Maple + Mango
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 6 servings
- Category: Desserts
- Method: Bake
- Cuisine: Dessert
- Diet: Vegetarian
Description
This Strawberry Coconut Crisp is quick to assemble and perfect for summer. It balances juicy berries with a crunchy, nutty topping and uses simple, wholesome ingredients.
Ingredients
Topping:
- 1/4 cup almond flour
- 1/4 cup rolled oats
- 1/3 cup shredded coconut
- 1/4 cup finely chopped nuts (almonds, walnuts, etc.)
- 3 tablespoons coconut sugar
- 2 tablespoons coconut oil, melted
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
Strawberry Mixture:
- 5 cups strawberries, stemmed and quartered
- 1 tablespoon coconut sugar
- Juice of half a lemon
- 1 tablespoon arrowroot starch
- To serve: ice cream, whipped cream, coconut whipped cream or yogurt
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C).
- Make the topping: In a bowl combine almond flour, rolled oats, shredded coconut, chopped nuts and coconut sugar. Stir in melted coconut oil, honey and vanilla until crumbly.
- Make the strawberry mixture: In a large bowl toss the strawberries with coconut sugar, lemon juice and arrowroot starch until evenly coated.
- Assemble: Pour the strawberry mixture into an 8×8 inch (20×20 cm) baking dish and sprinkle the topping evenly over the fruit.
- Bake: Bake for about 20 minutes, or until the strawberries are bubbling and the topping is golden. Serve warm.
Notes
- I used an 8×8 inch (20×20 cm) 2-quart glass baking dish. A much larger dish will spread the filling thin, so stick with an 8×8 or individual ramekins.
- This recipe can be made gluten-free and dairy-free:
- Gluten-free: Use oats labeled gluten-free to avoid cross-contamination.
- Dairy-free: Top with dairy-free ice cream or coconut whipped cream.
⬇ PIN it for later! ⬇
