Macadamia Free Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crunchy topping in this warm baked crisp that feels like a vacation 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 cozy, aromatic depth that makes your kitchen smell incredible. The oat-walnut topping comes together with rolled oats, almond flour, maple syrup, and melted coconut oil — no refined sugar, no dairy, and absolutely no macadamia nuts anywhere in the mix. That matters more than it sounds, since plenty of nut-based desserts and store-bought crisps sneak in macadamias or use shared processing lines that make label-reading a chore. Here, every ingredient is straightforward and easy to verify, so you can focus on the fun part. Let it rest for a few minutes after baking and the bubbling mango filling thickens into something almost jammy beneath that crisp, clumping topping. Serve it warm on its own or with a scoop of your favorite frozen dessert for a crowd-pleasing finish.
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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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