Celery Free Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crunchy topping in this warm baked crisp that feels like pure comfort in a dish. Fresh mango is tossed with lime juice, real maple syrup, and grated ginger before getting blanketed in a hearty mix of rolled oats, chopped walnuts, almond flour, and warm spices — all bound together with melted coconut oil. The result is bubbling, fragrant, and deeply satisfying, with layers of cinnamon and ginger that make the whole kitchen smell incredible. Every single ingredient here is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. The topping bakes up beautifully crisp and clumpy, while the mango underneath softens into something almost jammy at the edges. It's the kind of dessert that works just as well for a casual weeknight treat as it does for impressing guests, and it comes together with minimal effort and one baking dish to wash.
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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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