Chicken Free Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crunchy topping in this fruit crisp that feels like a warm hug in dessert form. Fresh ginger and lime juice brighten the filling while cinnamon weaves through both layers, creating a depth of flavor that tastes far more complex than the ingredient list suggests. The topping comes together with rolled oats, roughly chopped walnuts, almond flour, and coconut oil — no butter, no eggs, no animal products of any kind — so it's naturally free from any poultry-derived ingredients without any substitutions required. A touch of turmeric in the topping is optional but adds a gorgeous warm hue and a subtle earthiness that pairs beautifully with the sweet mango. Everything bakes together at 350°F until the filling is bubbling and the topping turns a deep, irresistible golden brown. Letting it rest for ten minutes before serving is worth the patience — the filling thickens just enough to scoop cleanly into bowls. Serve it as-is or with a scoop of your favorite dairy-free ice cream for a dessert that genuinely impresses.
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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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