Lactose Free Cinnamon-Walnut Mango Oat Crisp
Warm, bubbling fruit crisps are one of the most comforting desserts around, and this tropical version delivers every bit of that cozy satisfaction without a drop of dairy in sight. Fresh mango gets tossed with maple syrup, bright lime juice, and a hint of grated ginger before it bakes down into a jammy, fragrant filling that practically perfumes your whole kitchen. The topping is where things get really good — rolled oats, roughly chopped walnuts, almond flour, and melted coconut oil come together into golden, crunchy clusters that shatter beautifully with every spoonful. Coconut oil stands in effortlessly for butter here, binding the topping and adding a subtle richness that you genuinely won't miss. A pinch of turmeric in the topping is optional but adds a gorgeous warm hue and a quiet earthiness that plays nicely against the sweet mango. The whole thing bakes until deeply golden and bubbling at the edges, then rests just long enough for the filling to thicken into something scoopable and luscious. Serve it straight from the dish and let everyone dig in.
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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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