Strawberry, Pineapple and Coconut Crisp {and a blog vacation}

Strawberry, Pineapple and Coconut Crisp

Wow, another dessert recipe? As someone who usually doesn’t bake a lot of desserts, that seems a lot in such a short time frame! But I guess you’re not going to complain, are you?
Crisps are an easy dessert I love to bake because it’s very versatile. You can use pretty much any fruit combination and you’re almost certain to have something delicious out of your oven. This time it was strawberries with pineapple. And toasted coconut. Have you yet realized how delicious toasted coconut is? You definitively don’t want to skip the toasting step, it adds so much flavor!

If it doesn’t tickle your tastebuds, you might wanna try this Banana Chocolate Chips Crisp instead. Amazing! Nothing beats warm bananas. Or this Simple Apricot Crisp. Still in the same family, there is also the English cousin: the Pear and Pomegranate Crumble. It’s basically a crisp, but without the oats.

As of today, I’m taking some time off. I’ll be active on Facebook (have you joined me yet?), respond to comments and emails but I won’t be posting any recipes here. I love blogging and sharing recipes with you but I feel like I really need a break to get my mojo back. I have lots of things going on right now, including working very hard on my new company Mobbees that builds iPhone apps for lifestyle blogs like mine. I’ll still be cooking a lot, but just for fun, without the blog in mind. Don’t you worry though, I’ll be back in two weeks or so :) I’ll keep you posted on my Facebook page.

Thanks for your support :)

Strawberry, Pineapple and Coconut Crisp


Strawberry, Pineapple and Coconut Crisp


Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: Makes 6 ramequins

Serving Size: 1 ramequin


  • 1 cup old fashioned oats
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup whole wheat flour
  • 1/2 cup brown sugar (not packed)
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cup (half stick) unsalted butter
  • 1 lb strawberries, hulled and quartered
  • 1/2 lb pineapple chunks (I used canned pineapple in juice, without added sugar)
  • 1 tbsp lemon juice
  • 1 tbsp honey


  1. Start by toasting the coconut. Preheat oven to 375F. Line a baking sheet with parchment paper and spread shredded coconut. Bake for about 5 minutes or until golden brown and fragant. After a few minutes stir the coconut to help ensure even color. Be careful, it will toast very quickly. Always keep an eye on your coconut. When toasted, remove from oven and set aside.
  2. In a bowl combine filling ingredients. Transfer in a small baking dish or in individual ramequins.
  3. Prepare topping. In a medium bowl, combine oats, coconut, flour, sugar, cinnamon and nutmeg. Melt butter and pour over oat mixture.
  4. Top filling in baking dish or ramequins with the oat/coconut topping and bake for about 15 minutes or until golden brown.
  5. Let cool and serve when slightly warm.

Strawberry, Pineapple and Coconut Crisp

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  1. says

    Marie, I hope you have a wonderful, relaxing vacation time! Do whatever it takes to make the blog fun for you again. I still have plenty of your recipes to enjoy. :-)

  2. says

    Hope that you have a lovely break Marie… and good luck with Mobbees! What an exciting project! This is a beautiful recipe to leave with us… I’ll definitely be trying it, seeing as it’s only a couple of days til Winter down-under! Hope that you feel refreshed and rejuvenated very soon x

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