Dairy Free Cinnamon-Walnut Mango Oat Crisp
Warm, bubbling fruit crisps are one of those desserts that feel indulgent but come together with almost no effort, and this tropical version is genuinely hard to resist. Juicy mango gets tossed with fresh ginger, lime juice, and a touch of cinnamon before it goes into the oven, where it transforms into something jammy and fragrant. The topping is a golden, crunchy mix of rolled oats, roughly chopped walnuts, almond flour, and melted coconut oil — no butter anywhere in sight, which means it's completely plant-based without any compromise on texture or richness. Coconut oil does all the heavy lifting here, binding the topping into satisfying clusters that crisp up beautifully at 350°F. Maple syrup sweetens both layers naturally, so the whole dish has a clean, unprocessed quality that feels as good as it tastes. A pinch of turmeric in the topping is optional but adds a subtle warmth and a gorgeous color to the crust. Let it rest for ten minutes after baking and the filling thickens into something that scoops like a dream — no dairy-free ice cream required, though nobody would stop you.
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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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