BHA & BHT Free Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crackly oat-and-walnut topping in this warm, fragrant crisp that tastes like a vacation in dessert form. Fresh ginger and lime juice brighten the filling, while cinnamon and a whisper of turmeric give the topping a warmth that makes the whole kitchen smell incredible. Every ingredient here is whole and recognizable — fresh fruit, rolled oats, raw walnuts, almond flour, coconut oil, and maple syrup — which is exactly the point. Packaged desserts and even some store-bought granola toppings can quietly contain synthetic preservatives like BHA and BHT, so making this from scratch puts you fully in control of what goes into the dish. The coconut oil and maple syrup bind the topping into satisfying, crunchy clusters without needing anything artificial to extend shelf life. After 35 to 40 minutes in the oven, the mango bubbles up through the edges and the topping turns a deep, toasty gold that is genuinely hard to wait on. Let it rest just long enough for the filling to thicken, then serve it warm — ideally with something cold and creamy 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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