Pescatarian Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crunchy topping in this fruit crisp that feels like a warm hug from somewhere sunny. Fresh ginger and lime juice brighten the filling while ground cinnamon ties everything together, and the oat-walnut topping bakes into deeply caramelized, nutty clusters that are genuinely hard to stop eating. Coconut oil and maple syrup do all the heavy lifting in place of butter and refined sugar, so the whole thing comes together with pantry staples and zero fuss. The almond flour in the topping adds a subtle richness and helps those oat clusters hold their shape without weighing things down. A pinch of turmeric is optional, but it gives the topping a gorgeous warm hue and a gentle earthiness that plays beautifully against the sweet mango. Let it rest for a few minutes after it comes out of the oven — the bubbling filling thickens just enough to scoop cleanly into bowls. Serve it as-is or with a dollop of coconut cream for a dessert that feels indulgent but is built entirely from whole, recognizable ingredients.
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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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