Mustard Free Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crunchy oat-and-walnut topping in this warm, fragrant crisp that feels like a celebration in a baking dish. Fresh ginger and lime juice brighten the filling while cinnamon weaves through both layers, making every bite feel deeply spiced and satisfying. The topping comes together with rolled oats, chopped walnuts, almond flour, maple syrup, and melted coconut oil — wholesome pantry staples with zero hidden condiments or spice blends to worry about. For anyone navigating a mustard sensitivity, store-bought desserts and spice mixes can be a minefield, but this recipe keeps every ingredient straightforward and easy to verify. An optional pinch of turmeric adds a subtle warmth and gorgeous color without changing the flavor profile in any dramatic way. After about 35 to 40 minutes in the oven, the filling bubbles up at the edges and the topping turns a deep, irresistible gold. Let it rest for just ten minutes before scooping — the filling thickens beautifully and it's absolutely worth the wait.
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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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