Emulsifier Free Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crunchy topping in this feel-good fruit crisp that's as satisfying as any classic dessert. Fresh ginger and lime juice brighten the filling while cinnamon weaves warmth through every layer, making the whole kitchen smell incredible as it bakes. The topping comes together with rolled oats, roughly chopped walnuts, almond flour, maple syrup, and melted coconut oil — every single ingredient is whole and recognizable, with no emulsifiers, stabilizers, or additive-laden shortcuts anywhere in sight. That matters more than it might seem, because many store-bought granola toppings and baking mixes sneak in lecithins or other binding agents that people following a clean, additive-free approach need to avoid. Here, the oats and coconut oil do all the binding naturally, clumping into a rustic, crackly crust that turns deep golden in the oven. A ten-minute rest after baking lets the bubbling mango filling settle into something luscious and spoonable. Serve it warm on its own or alongside whatever simple topping fits your table — this one is a keeper.
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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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