This delightful Strawberry Coconut Crisp is easy to assemble and ideal for peak strawberry season. It’s a refreshing summer dessert made with wholesome ingredients, and it’s naturally suited to gluten-free and dairy-free diets when you choose appropriate substitutions.
If you love strawberries, this recipe is a must-try. Fresh strawberries bring bright, juicy flavor while the coconut and nutty topping add crunch and richness. Serve warm with a scoop of vanilla ice cream, coconut whipped cream, or yogurt for a simple, satisfying dessert. Leftovers are delicious warmed and spooned over yogurt for breakfast.
The crisp uses whole-food ingredients: almond flour, rolled oats, shredded coconut and chopped nuts for the topping, with coconut sugar and honey for gentle sweetness. Use certified gluten-free oats to avoid cross-contamination if you need a strict gluten-free dish, and choose dairy-free ice cream or coconut whipped cream to keep it dairy-free.
Grab some ripe strawberries and let’s make a crisp that’s both flavorful and uncomplicated.
Ingredients You’ll Need
For this Strawberry Coconut Crisp you’ll need the following components:
- Strawberries: Fresh, stemmed and quartered. Toss with coconut sugar, lemon juice and arrowroot starch to macerate and thicken.
- Crisp Topping: Almond flour, rolled oats, shredded coconut, chopped nuts and coconut sugar. Melted coconut oil, honey and vanilla hold the topping together for a crumbly, golden finish.
- Toppings to Serve: A creamy element completes the dessert — vanilla ice cream (regular or dairy-free), whipped cream, coconut whipped cream, or plain yogurt all work well.
Full ingredient amounts and instructions are listed in the recipe card below.
How To Make Strawberry Coconut Crisp
Follow these simple steps:
- Mix the dry topping: Combine almond flour, rolled oats, shredded coconut, chopped nuts and coconut sugar in a bowl.
- Add wet ingredients: Stir in melted coconut oil, honey and vanilla extract until the mixture forms coarse crumbs.
- Prepare strawberries: Stem and quarter the strawberries.
- Toss strawberry filling: In a large bowl, combine strawberries with coconut sugar, lemon juice and arrowroot starch.
- Assemble: Place the strawberry mixture in a square baking dish and sprinkle the topping evenly over the fruit.
- Bake: Bake at 400°F (200°C) for about 20 minutes, until the strawberries are bubbling and the topping is golden. Serve warm.
Enjoy other fruit crisps? This recipe pairs well with variations using apples, plums or berries—simply swap the fruit and adjust sweetener as needed.
More Strawberry Recipes
For more ways to enjoy strawberries this season, explore other easy strawberry treats such as smoothies, bars, overnight oats, gummies and stuffed strawberries.
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 bakes up into a fragrant, golden-topped dessert. It’s bright from fresh strawberries and comforting from the crunchy coconut-nut topping.
Ingredients
Scale
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: Preheat the oven to 400°F (200°C).
- Make the topping: In a bowl, mix 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 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) square baking dish and spread the topping evenly over the fruit.
- Bake: Bake for about 20 minutes, 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 larger casserole would dilute the filling and require doubling the recipe. This can also be baked in individual ramekins.
- Gluten-free: Use certified gluten-free oats to avoid cross-contamination.
- Dairy-free: Serve with dairy-free ice cream or coconut whipped cream to keep the recipe dairy-free.
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