Legume Free Cinnamon-Walnut Mango Oat Crisp
Warm, bubbling mango filling topped with a golden, crunchy oat-and-walnut crust — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. Fresh ginger and lime juice brighten the fruit while cinnamon weaves through both the filling and the topping, tying every bite together in the best possible way. The crisp relies entirely on wholesome, straightforward ingredients like rolled oats, almond flour, coconut oil, and maple syrup, so there's nothing here that sneaks in beans, lentils, or other legumes the way many packaged desserts and baking mixes can. Chopped walnuts add richness and a satisfying crunch without any of the usual concerns about hidden pea protein or soy-based fillers. A touch of turmeric in the topping is optional but adds a subtle warmth and a gorgeous golden hue that makes the whole dish look even more impressive. After just 35 to 40 minutes in the oven, the mango softens into a jammy, fragrant filling that thickens beautifully as it rests. Serve it straight from the baking dish — ideally with a scoop of your favorite coconut ice cream alongside.
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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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