Capsaicin 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 pure comfort in a baking dish. Fresh lime juice and grated ginger brighten the filling while ground cinnamon weaves through both layers, giving every bite a cozy, aromatic depth. For anyone navigating capsaicin sensitivity, fruit-based desserts can still be a minefield when spice blends or "warming" additives sneak into store-bought versions — here, every ingredient is straightforward and easy to verify. The topping comes together with rolled oats, chopped walnuts, almond flour, maple syrup, and melted coconut oil, so there's nothing hidden and nothing to second-guess. An optional pinch of turmeric adds a subtle earthiness without any heat whatsoever. After about 35 to 40 minutes in the oven, the mango bubbles up through a deeply golden crust that practically begs to be scooped into a bowl. Let it rest just long enough for the filling to thicken, then dig in while it's still warm.
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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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