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.
Check out all of the Gluten Free Dessert Recipes on this website!
- 5 cups of fresh sliced strawberries about 2 pounds worth
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 2 tablespoons cornstarch or arrowroot starch
- 1 1/2 cups old fashioned oats
- 1 cup sweetened shredded coconut - see note
- 3/4 cup brown rice oat flour or all-purpose flour
- 2/3 cup light brown sugar
- 1 cup melted butter
- Preheat the oven to 400 degrees. Line a 10" square baking pan with parchment paper. (an 8x10 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 or vanilla bean whipped cream. Enjoy!
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 1/2 cup of oats and 1/2 cup of flour. It works great both ways.
ONE YEAR AGO TODAY: Roasted Potatoes, Brussels Sprouts, Potatoes and Mushrooms
TWO YEARS AGO TODAY: Chipotle Chicken Marinade
THREE YEARS AGO TODAY: Hawaiian Muffins
Anna {hiddenponies.com} says
Oooh, these sound perfect. I am definitely a coconut lover but have never used it in a crisp – I'll be making these. Yay for strawberry season!
Tricia @ Saving room for dessert says
Oh my word! That photo with the ice cream on top – so gorgeous! Love the pink color and everything about this crisp.
Matt Robinson says
Love these, especially with a scoop of ice cream on top. The perfect summer treat!!
Pam says
Sounds nice and simple!
Anonymous says
Recipe sounds wonderful. Have you ever tried to freeze these?
Mary says
I haven't frozen this exact recipe, but I've frozen other berry crisps without any problems. It should be fine!
Anonymous says
Thank you. I am making them this week 🙂
cristina says
Gosh this looks so good! I luv crisps, and surprisingly never thought to do it with strawberries. Just gorgeous..must make! 🙂
Susannah Bruck says
Looks great! Do you suppose coconut flour could work in this?
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!
HV Hunter says
Absolutely delicious! My husband and I could not stop eating these bars after I made them!