Strawberry Pineapple Crisp with strawberries scattered around on a red plaid tablecloth.

Strawberry-Pineapple Crisps with Coconut Granola

Perfect for the spring and summer months, this Strawberry-Pineapple Crisps with Coconut Granola recipe is not just gluten-free but also free from grains, dairy, eggs, soy, and refined sugar.

5 from 1 vote
Strawberry Pineapple Crisp with strawberries scattered around on a red plaid tablecloth.
Print Recipe

Strawberry-Pineapple Crisps with Coconut Granola

Prep Time20 mins
Cook Time30 mins
Course: Dessert
Servings: 5
Calories: 473kcal
Author: Olga Miller


For the filling:

  • 1 pound (454 g) fresh strawberries, hulled and halved (quartered if large)
  • 3 cups (535 g) fresh pineapple, peeled, cored and diced into ½-inch cubes
  • 3-4 tablespoons (45-60 mL) pure maple syrup (according to taste)
  • 1 tablespoon (15 mL) pure vanilla extract
  • 2 teaspoons (4 g) lime zest, from about 1 medium lime
  • Pinch of kosher or fine sea salt

For the topping:

  • 2 tablespoons (30 mL) pure maple syrup
  • 5 tablespoons (75 mL) melted coconut oil, plus more for greasing the ramekins
  • 1 cup (55 g) unsweetened coconut flakes
  • ½ cup (45 g) sliced raw almonds
  • 3 tablespoons (21 g) coconut flour
  • ¼ teaspoon (0.7 g) ground cinnamon
  • ½ teaspoon (3 g) kosher or fine sea salt
  • Plain coconut yogurt , whipped cream, or ice cream, for serving (optional)


  • Place a rack in the middle of the oven; preheat to 350°F. Grease 5 (6-ounce) ramekins with coconut oil and set aside.
  • In a large bowl, toss strawberries, pineapple, maple syrup, vanilla extract, lime zest, and a pinch of salt to combine; set aside to let the flavors meld together.
  • In a medium bowl, stir together maple syrup and coconut oil. Add coconut flakes, almonds, coconut flour, cinnamon, and salt and stir to coat well.
  • Divide the fruit evenly between the prepared ramekins and top with the coconut mixture. Place the ramekins on a rimmed baking sheet and bake, uncovered, until the topping is golden brown and the filling is bubbling, about 25-30 minutes. The coconut burns easily, so stir the topping once or twice halfway through.
  • Let cool for at least 15-20 minutes before serving. Serve with coconut ice cream, whipped cream, or yogurt. Best if eaten the same day.


Nutrition Facts
Strawberry-Pineapple Crisps with Coconut Granola
Amount Per Serving
Calories 473 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 23g115%
Trans Fat 1g
Sodium 252mg11%
Potassium 490mg14%
Carbohydrates 43g14%
Fiber 9g36%
Sugar 29g32%
Protein 6g12%
Vitamin A 69IU1%
Vitamin C 101mg122%
Calcium 93mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was featured in Gluten Free & More Magazine. Get your subscription to the magazine and never miss an issue!

Subscribe Leaderboard NEW 2018


Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Coconut Granola Olga Miller Pineapple Strawberries
Previous Post

Mediterranean Pesto Collard Wraps

Next Post

Slow-Roasted Salmon with Dill Horseradish Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Sept-Oct Cover 2023



Get recipes delivered to your door with a subscription to

Gluten Free & More!

Use code MAG5OFF for $5 off any print or digital subscription!