Eggless Cinnamon-Walnut Mango Oat Crisp

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.8

(11)

Juicy tropical mango meets a golden, crunchy topping in this warm baked crisp that feels like pure comfort food with a sunny twist. Fresh ginger and lime juice brighten the filling, while cinnamon and a hint of turmeric give the oat-walnut topping a warmly spiced depth that smells absolutely incredible as it bakes. The whole thing comes together without a single egg — the topping gets its satisfying crunch and clumping texture from rolled oats, almond flour, melted coconut oil, and maple syrup alone, no binders needed. That's genuinely good news for anyone who's had to skip fruit crisps at gatherings because the topping was made with an egg wash or custard-style filling. Walnuts add a rich, nutty bite that plays beautifully against the soft, bubbling mango underneath. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something almost jammy — perfect spooned into a bowl on its own or topped with a scoop of your favorite dairy-free ice cream.

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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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