Honey Free Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crunchy oat-and-walnut topping in this warmly spiced fruit crisp that feels like a celebration in a baking dish. The filling gets its sweetness entirely from ripe mango and a splash of maple syrup, with fresh ginger and lime juice brightening every bite — no honey anywhere in sight. Many store-bought or restaurant desserts sneak honey into fruit-based sweets as a "natural" sweetener, so making this one from scratch puts you fully in control. The topping comes together with rolled oats, chopped walnuts, almond flour, coconut oil, and more maple syrup, clumping into a deeply golden crust that shatters beautifully with a spoon. A whisper of turmeric in the topping is optional but adds a gorgeous warm hue alongside the cinnamon and ginger. After about 35 to 40 minutes in the oven, the mango bubbles up at the edges and the whole kitchen smells incredible. Let it rest for just ten minutes and it's ready to serve — stunning on its own or with a scoop of your favorite dairy-free ice 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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