Strawberry Coconut Crisp Bars

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Strawberry Coconut Crisp Bars Recipe (traditional and gluten free recipes included) recipe by Barefeet In The Kitchen

An abundance of fresh strawberries, crisp buttery brown sugar covered oats, and chewy sweet coconut are layered into this simple fruit dessert. My husband, kids, and our friends all raved about this dessert and there was only a small serving left the next day.

I served this with homemade vanilla ice cream the day that I made it and I finished it off the next day, a sliver at a time. These bars were heavenly with the ice cream and they were also awesome all by themselves.

Strawberry Coconut Crisp Bars Recipe (traditional and gluten free recipes) by Barefeet In The Kitchen

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Strawberry Coconut Crisp Bars

5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 9 -12 servings


  • 5 cups of fresh sliced strawberries about 2 pounds worth
  • ½ cup sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 2 tablespoons cornstarch or arrowroot
  • cups old fashioned oats
  • 1 cup sweetened shredded coconut – see note
  • ¾ cup all-purpose flour*
  • cup light brown sugar
  • 1 cup melted butter

*Gluten-Free Alternative

  • ¾ cup brown rice flour or oat flour


  • Preheat the oven to 400°F. Line a 10" square baking pan with parchment paper. (an 8×10 dish will work as well.) Place the strawberries in a large bowl and sprinkle with the sugar, cinnamon, salt and cornstarch. Stir to thoroughly coat and then let them sit on the counter for a few minutes while assembling the crust and topping.
  • Stir together the oats, coconut, flour, sugar and butter. Spread half of the oat mixture over the parchment in the bottom of the pan. Pour the berries over the crust and then use your hands to sprinkle/spread the rest of the oat mixture on top of the berries.
  • Bake on the middle oven rack for 30 minutes, until the crust has browned and the fruit mixture is bubbling. Let cool completely before slicing into bars, or use a spoon to scoop the warm crisp into bowls. Serve with vanilla ice cream.


We love coconut and I use it frequently. If you do not happen to be a coconut lover, swap out the cup of coconut with an additional ½ cup of oats and ½ cup of flour. It works great both ways.


Calories: 432kcal · Carbohydrates: 51g · Protein: 3g · Fat: 25g · Saturated Fat: 16g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 6g · Trans Fat: 1g · Cholesterol: 54mg · Sodium: 323mg · Potassium: 122mg · Fiber: 2g · Sugar: 31g · Vitamin A: 631IU · Vitamin C: 1mg · Calcium: 31mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      I imagine that it would, but you might need to add more butter. Coconut flour typically absorbs more liquid. If you do try it, please let me know how it works!