Brazil Nut Free Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crackly oat-and-walnut topping in this warm, fragrant crisp that feels like a special occasion dessert but comes together with minimal effort. Fresh ginger and lime juice brighten the filling while cinnamon weaves through both layers, giving every bite that cozy, spiced depth you want from a baked fruit dessert. The topping leans on rolled oats, chopped walnuts, and almond flour bound together with maple syrup and coconut oil — no refined sugar, no dairy, and absolutely no brazil nuts or sneaky nut blends to second-guess. For anyone navigating tree nut restrictions around brazil nuts specifically, this recipe is a straightforward win because every ingredient is clearly named and easy to source without mystery mixed-nut products. A pinch of turmeric in the topping is optional but adds a subtle warmth and a gorgeous amber hue once it comes out of the oven. Let it rest for a few minutes after baking and the bubbling mango filling settles into something almost jammy, making it incredible spooned over a scoop of vanilla ice cream or coconut yogurt.
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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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