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Home » Recipes » Strawberry Coconut Crisp Bars

Strawberry Coconut Crisp Bars

Jun 20, 2014 · Leave a Comment

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A serving of strawberry oatmeal crisp with ice cream

Fresh strawberries will shine in Strawberry Coconut Crisp Bars.  A little coconut adds just a hint of flavor to the oatmeal crust.  They’re even better with a cream or ice cream on top.

A slice of strawberry coconut crisp bars
Strawberry Coconut Crisp Bars

If you’re looking for something a little different to make with fresh strawberries this spring, strawberry coconut crisp bars are sweet but not too sweet.

With a gallon of strawberries on hand, I wanted to make a dessert that wasn’t too overly indulgent and this was just right.  It uses lots of strawberries but instead of just putting an oatmeal topping over the berries, you layer the strawberries between an oatmeal top and bottom.

A baked strawberry crisp
Strawberry Coconut Crisp Bars

The result is something a little more substantial than a crisp, but not quite firm enough to eat with your fingers.  You can use either sweetened or unsweetened coconut in the oatmeal mixture which adds just a hint of coconut to the crispy crust but doesn’t overpower the strawberries.  We tried it both warm and cold, and all agreed these were a great way to show off the wonderful strawberry season we’re having.

What’s the difference between a crisp and a cobbler

A cobbler will generally have a biscuit like topping as with this blueberry and strawberry versions. Unlike a cobbler, crisps are fresh fruit with an oatmeal type topping.

A bite of strawberry coconut crisp bars
Strawberry Coconut Crisp Bars

How do you make this strawberry dessert recipe

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

Step 2: Make the oatmeal mixture with oatmeal, flour, coconut and butter. Place half of it in the bottom of a pan and add strawberries to the top. Add the remaining oatmeal mixture to the top of the strawberries and bake.

Strawberry crisp before it is baked

Of course a scoop of ice cream was perfect or my favorite,

A serving of strawberry dessert with ice cream

just a bit of heavy cream.

A slice of strawberry coconut crisp bars with cream
Strawberry Coconut Crisp Bars with cream

More STRAWBERRY desserts

  • Strawberry cake
  • Strawberry sheet pan pie
  • Strawberries topped with biscuits
  • Strawberry filled biscuits
  • Strawberry breakfast braid
  • Strawberry skillet cake
  • Strawberry chiffon pie
  • Strawberry shortcake

If you make this recipe be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.

Adapted from Barefeet in the Kitchen

A serving of strawberry dessert with ice cream

Strawberry Coconut Crisp Bars

Fresh strawberries will shine in Strawberry Coconut Crisp, a cross between a crisp and a bar.  A little coconut adds extra flavor to the oatmeal crust.  They're even better with a cream or ice cream on top.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: crisp, strawberries
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 16
Calories: 240kcal

Ingredients

  • 5 cups fresh strawberries sliced
  • ½ cup sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 2 tablespoons cornstarch
  • 1 ½ cups old fashioned oatmeal
  • 1 cup sweetened coconut
  • ¾ cup flour
  • ⅔ cup brown sugar
  • 1 cup butter melted

Instructions

  • Preheat oven to 400º. Spray a 9-10” baking pan with cooking spray.
  • Place the strawberries in a large bowl and sprinkle with sugar, cinnamon, salt and cornstarch. Stir to coat and let sit on the counter while making the crust.
  • Stir together the remaining ingredients. Spread half of the oat mixture in the bottom of the pan. Pour the berries over the crust and use your hands to spread the rest of the mixture on top of the berries.
  • Bake for 30 minutes, until the crust has browned and the fruit is bubbly. Serve warm or let cool completely, refrigerate and then cut into bars.

Notes

You can use sweetened or unsweetened coconut.

Nutrition

Calories: 240kcal | Carbohydrates: 30g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 193mg | Potassium: 125mg | Fiber: 2g | Sugar: 19g | Vitamin A: 360IU | Vitamin C: 26mg | Calcium: 21mg | Iron: 1mg

Dessert Recipes, Fruit Desserts, Recipes coconut, strawberries

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Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen. Read More…

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