Lupin Free Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crunchy topping in this fruit crisp that feels like summer in every spoonful. Fresh mango chunks are tossed with maple syrup, bright lime juice, and warm cinnamon before being blanketed in a hearty oat-and-walnut crumble that bakes up beautifully crisp and fragrant. The topping comes together with rolled oats, roughly chopped walnuts, almond flour, melted coconut oil, and a touch of ground turmeric for a subtle earthy warmth that makes the whole thing feel a little more special. Lupin flour has quietly crept into a surprising number of baked goods and gluten-free products, so having a crisp recipe built entirely around clean, recognizable ingredients is genuinely reassuring. Every component here is straightforward and easy to verify, so you can focus on the cooking rather than the label-reading. Let the crisp rest for a few minutes after it comes out of the oven — the bubbling mango filling thickens just enough to make each scoop perfectly saucy. Serve it warm on its own or with a generous dollop of coconut cream for a dessert that's as crowd-pleasing as it is fuss-free.
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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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