Hazelnut Free Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crackly oat topping in this warm baked crisp that feels like a celebration in a baking dish. Fresh ginger and lime juice brighten the fruit filling, while cinnamon and a hint of turmeric give the whole thing a gently spiced, almost exotic warmth. The topping leans on rolled oats, chopped walnuts, and almond flour — no hazelnut products anywhere in sight — so you can dig in without scanning every label for hidden tree nut surprises. Coconut oil and maple syrup bind everything together naturally, creating those irresistible golden clusters that shatter when you spoon through them. It bakes until the mango is bubbling and jammy at the edges and the topping is deeply caramelized, filling your kitchen with the kind of smell that brings everyone wandering in from the other room. Let it rest just long enough for the filling to thicken, then serve it warm — ideally with a scoop of vanilla ice cream or a drizzle of coconut cream.
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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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