Black Pepper Free Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crunchy oat-and-walnut topping in this warm, fragrant crisp that feels like a celebration in a baking dish. Fresh ginger and lime juice brighten the filling while cinnamon weaves through both layers, giving every bite that cozy, spiced depth without a single grind of pepper anywhere in sight. For anyone navigating a black pepper sensitivity, desserts and baked goods can be surprisingly tricky — spice blends and pre-made toppings often sneak it in — but every ingredient here is straightforward and easy to verify. The topping comes together with rolled oats, roughly chopped walnuts, almond flour, maple syrup, and coconut oil, clumping into a rustic, crackly crust that turns deep golden in the oven. A touch of turmeric is optional but adds a subtle warmth and beautiful color if you have it on hand. Let it rest for a few minutes after baking and the bubbling mango filling settles into something almost jammy, making it perfect served on its own or with a scoop of vanilla ice cream.
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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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