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 Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: -12 servings

Author: Mary Younkin

Ingredients

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

1½ cups old fashioned oats
¾ cup all-purpose flour *
1 cup sweetened shredded coconut (see note below for coconut alternative)
⅔ cup light brown sugar
1 cup melted butter

* Gluten-Free Alternative

¾ cup brown rice flour or oat flour

Instructions

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.

Notes

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.

Nutrition