Nightshade Free Cinnamon-Walnut Mango Oat Crisp
Warm, bubbling fruit crisps are one of those desserts that feel indulgent but come together with almost no effort, and this mango version is genuinely hard to resist. Juicy mango chunks are tossed with fresh ginger, a squeeze of lime, and a touch of cinnamon before getting blanketed in a golden, crunchy topping of rolled oats, roughly chopped walnuts, almond flour, and coconut oil. The result is this perfect contrast of caramelized, nutty crunch on top and silky, fragrant fruit underneath. For anyone navigating nightshade restrictions, desserts can feel like a minefield of hidden spices and unexpected add-ins — but every single ingredient here is straightforward and easy to verify. The topping gets its warmth from cinnamon and ginger rather than anything problematic, so you can dig in without second-guessing the spice cabinet. A ten-minute rest after baking lets the filling thicken just enough so it scoops beautifully rather than running all over the plate. Serve it as-is or with a scoop of your favorite coconut ice cream for something that feels genuinely special.
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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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