Artificial Food Coloring Free Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crunchy oat-and-walnut topping in this warm, fragrant crisp that tastes like sunshine in a baking dish. Fresh ginger and lime juice brighten the filling while cinnamon and a whisper of turmeric give the topping an earthy warmth that makes the whole kitchen smell incredible. Every single ingredient here is whole and recognizable — rolled oats, raw walnuts, almond flour, maple syrup, coconut oil, and fresh fruit — so there's no need to squint at a label hunting for synthetic dyes or mystery additives. Store-bought desserts and packaged baked goods are notorious for sneaking in artificial colorings, but this crisp gets its gorgeous amber hue entirely from real spices and caramelized fruit. The filling bubbles up around the edges as it bakes, thickening into something almost jammy, while the topping crisps into satisfying clusters. It's the kind of dessert that works just as well spooned into a bowl for breakfast as it does served warm after dinner, maybe with a scoop of your favorite clean-ingredient vanilla ice cream alongside.
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Learn more →Ingredients
6 servings
For the mango filling
- 4 cups fresh mango, peeled and cut into ¾-inch chunks (about 3 large mangoes)
- 1 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- 1 tsp fresh lime juice
- ¼ tsp ground cinnamon
For the oat-walnut topping
- 1 ½ cups old-fashioned rolled oats
- ¾ cup raw walnuts, roughly chopped
- ¼ cup almond flour
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the mango chunks, 1 tbsp maple syrup, fresh ginger, lime juice, and 1/4 tsp ground cinnamon. Toss until the mango is evenly coated, then spread the mixture in an even layer in the prepared baking dish.
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