Gelatin Free Cinnamon-Walnut Mango Oat Crisp
Fruit crisps are one of those desserts that feel indulgent but come together with almost no fuss, and this mango version is genuinely hard to stop eating. Juicy chunks of fresh mango get tossed with maple syrup, bright lime juice, and a hit of fresh ginger before going into the oven, where they bubble into something almost jammy and deeply fragrant. The topping is a golden, crunchy mix of rolled oats, roughly chopped walnuts, almond flour, and coconut oil — no gelatin, no thickeners, no animal-derived setting agents of any kind, just whole ingredients doing exactly what they're supposed to do. That's actually what makes a crisp such a smart dessert choice when you need to avoid hidden additives: the filling thickens naturally as it cools, and the topping gets its structure from the oats and nuts alone. A pinch of turmeric in the topping adds a subtle warmth and a gorgeous color without changing the flavor in any obvious way. Serve it straight from the baking dish after a short rest, and the contrast between the soft, syrupy mango and the crackling topping is absolutely the best part.
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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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