Strawberry Crisp Bars with Coconut

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You’re going to love strawberry crisp bars with fresh berries sandwiched between an oatmeal coconut crust. Serve warm as a strawberry crisp or let it cool for an easy to eat dessert bar. It all comes together in no time with just a few ingredients. Say hello to SUMMER!

A serving of strawberry crisp with a scoop of ice cream on a plate

If you’re looking for something a little different to make with fresh strawberries this spring, strawberry coconut crisp bars are just the ticket. A little thicker than a traditional fruit crisp with a yummy oatmeal layer on both the top and bottom.

With a bucket full of strawberries on hand from the farmers market, I wanted to make a dessert that wasn’t too overly indulgent but not as juicy as a cobbler. By placing an oatmeal mixture on both the top and the bottom, I created a strawberry crisp recipe that when refrigerated can be eaten with a fork.

A strawberry dessert bar on a plate with a fork

If served warm, you’ll need a bowl and a scoop of ice cream. But once it cools, it’s firms up into a dessert bar.

We’ve tried it both warm and cold, and it’s delicious either way. So if you like your crisps warm with ice cream, it’s divine. Put it in the refrigerator and you have a delicious dessert bar. You get all the great fresh fruit flavor but in a bar form.

A bite of strawberry crisp bar on a fork

Why you’ll love it

Super easy to make
It’s a great way to show off fresh strawberries
It can be served warm or cold
It’s easier to eat than a juicy pie or cobbler

What’s the difference between a crisp and a cobbler

A cobbler will generally have a biscuit type topping like with these blueberry and strawberry recipes. Unlike a cobbler, crisps generally have an oatmeal or other type of crispy topping which I love on top of rhubarb blueberry crisp.

What you’ll need

Fresh strawberries – if you can’t make your strawberry dessert right away, keep the strawberries fresh by this genius method using a vinegar wash. Frozen strawberries will have more liquid and will make these too juicy, so I would recommend fresh, but if they’re not available, add a little more cornstarch.
Cornstarch – since strawberries have so much water in them, you will need to use cornstarch or potato starch to thicken them up while it bakes. I like potato starch when cooking with fruit, it tends to be less gummy and it’s gluten free.
Oatmeal – Most crisp recipes are topped with an oatmeal topping that will get crispy while baking. I wouldn’t use quick oats as they won’t get quite as crispy, use old fashioned rolled oats.
Coconut – I’ve tried this with both sweet and unsweetened coconut and it doesn’t make a huge difference. The coconut creates a crispier texture but since there’s only a cup, the coconut flavor is not overpowering.
Pantry staples – flour, brown and white sugar, cinnamon and butter.

Step by step guide

Step 1: Add sugar and cornstarch to sliced strawberries and let them sit for a few minutes.

Step 2: Combine oatmeal, flour, coconut, brown sugar and butter and place half of it in the bottom of a pan. Add strawberries and top with the remaining oatmeal mixture.