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.

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

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oat topped strawberry crisp in a white ceramic pan with an individual serving with ice cream on it.

Strawberry Crisp

5 from 1 vote
Strawberry crisp gets a little tropical glow up with a buttery, coconut studded, brown sugar crisp layered over an abundance of fresh strawberries. When summer strawberries are everywhere at their peak, you positively must try it!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 9 -12 servings


Strawberry Filling Ingredients

  • 5 cups fresh sliced strawberries about 2 pounds worth
  • ½ cup sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 2 tablespoons cornstarch

Crisp Topping Ingredients

  • cups old fashioned oats
  • ¾ cup all-purpose flour *
  • 1 cup sweetened shredded coconut (see note below for coconut alternative)
  • 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. Grease a 10" square baking pan with butter or line with parchment paper.
  • Place the strawberries in a large bowl and sprinkle with sugar, cinnamon, salt, and cornstarch. Stir to thoroughly coat the berries and then let them sit on the counter for a few minutes while assembling the crisp topping
  • Stir together the oats, coconut, flour, sugar, and melted butter. Pour the berries into the prepared pan. Use your hands to crumble the topping and sprinkle 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.


Not a fan of coconut? 
  • You can swap out the coconut in this recipe with an additional ½ cup of oats and ½ cup of flour. The crisp works works well 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!