MSG Free Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crunchy oat-and-walnut topping in a dessert that feels both indulgent and genuinely wholesome. Fresh ginger and lime juice brighten the fruit filling, while cinnamon and a touch of turmeric give the crisp topping a warm, complex depth that goes way beyond basic. Everything here is built from whole, recognizable ingredients — rolled oats, raw walnuts, almond flour, coconut oil, and maple syrup — so there's no need to scan a label or second-guess what's actually in your bowl. For anyone navigating hidden additives in packaged sweets, this kind of from-scratch bake is a genuine relief. The filling bubbles up around the edges as it bakes, and that 10-minute rest lets it thicken into something almost jammy beneath the crumble. Serve it warm on its own or with a scoop of coconut ice cream if you're feeling generous.
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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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