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.
Prep Time: 20minutes
Cook Time: 30minutes
1 ½cupsold fashioned oatmeal
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.
Barbara's Notes + Tips
You can use sweetened or unsweetened coconut.
Fresh strawberries are best for this if you want to serve it as bars. If using frozen, it will have more liquid but will still be a delicious crisp.
To avoid a runny crisp, let the strawberries dry after washing.
This is best eaten within a day of making it, after that the crust will get soggy.
To get nice bars, you will need to refrigerate it once it has cooled.