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Strawberry Crisp – Barefeet in the Kitchen


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!

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

Strawberry Crisp Recipe

There aren’t many recipes that scream summer quite as effectively as a strawberry crisp recipe. I bet if you think about it hard enough, you can even smell fresh strawberries in your mind.

Our recipe for strawberry crisp is a classic with a twist. The bubbling layer of fragrant, juicy strawberries is topped with a brown sugar crisp that gets a little extra boost in the chewy and crispy department from sweetened, shredded coconut.

This easy crowd pleaser had my husband, kids, and our friends all raving about it. If you don’t happen to be the fans of coconut that we are, you can swap it out with an additional ½ cup of oats and ½ cup of flour. The crisp works works well both ways.

oat topped strawberry crisp in a white ceramic pan.

Strawberry Crisp

This strawberry coconut crisp is delightful whether made with all-purpose flour and regular oats or gluten-free flour and gf oats. It’s one of the easiest desserts to make gluten free!

To make this berry crisp recipe, you’ll need the following ingredients:

  • fresh strawberries
  • oats
  • flour (or a gluten-free flour such as brown rice or oat flour)
  • brown sugar
  • granulated sugar
  • butter
  • cornstarch
  • cinnamon
  • kosher salt
dry ingredients for crisp topping in a bowl next to another bowl of melted butter

Recipe for Strawberry Crisp

Preheat the oven to 400°F. Grease a 10″ square baking pan with butter or line with parchment paper.

sugar and cornstarch mixture being poured over sliced fresh strawberries in a bowl

Place the strawberries in a large bowl and sprinkle with sugar, cinnamon, salt, and cornstarch.

sliced fresh strawberries being mixed with sugar 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.

a bowl of sliced strawberries and another bowl of unbaked crisp topping with a spoon in it

Pour the berries into the prepared pan.

Use your hands to crumble the topping and sprinkle the oat mixture on top of the berries.

fresh strawberries in the bottom of a white ceramic pan

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.

Unbaked oat topped strawberry crisp in a white ceramic pan.

Berry Crisp

I served this warm with homemade vanilla ice cream the day that I made it and I finished it off the next day, a sliver at a time.

Do you need more crisp in your life? Who doesn’t?

Have you tried a fruit crunch? There’s an extra layer of topping that makes this Strawberry Rhubarb Crunch just a little more crunchtastic than a fruit crisp.

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

Blackberry apple crisp pairs tart blackberries with sweet apples in this brown sugar and oat fruit crisp.

This Stovetop Berry Crisp is filled with warm juicy berries and topped with a crunchy brown sugar crisp. Served with a big scoop of vanilla ice cream this is a quick dessert for two.

Juicy, sun-ripened peaches mingle with the sweetness of fresh blueberries beneath a heavenly brown sugar crust in this Peach Blueberry Crisp. This is one dessert worth daydreaming over.

Check out all of the Gluten Free Dessert Recipes on this website!

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Servings: 9 -12 servings

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Strawberry Filling Ingredients

Crisp Topping Ingredients

* Gluten-Free Alternative

  • 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

{originally published 6/11/14 – recipe notes and photos updated 6/26/24}

oat topped strawberry crisp in a white ceramic pan with an individual serving with ice cream on it and text describing the photo.

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