Pistachio Free Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a warmly spiced, golden-brown crumble topping in this feel-good dessert that's as satisfying as any classic fruit crisp. Fresh ginger and lime juice brighten the mango filling, while cinnamon, coconut oil, and maple syrup pull the whole thing together with cozy, caramel-like depth. The oat-walnut topping bakes up beautifully crunchy, with almond flour helping it clump into those irresistible golden clusters everyone fights over. For anyone navigating tree nut allergies or sensitivities that specifically involve pistachios, this recipe leans on walnuts and almond flour — no pistachios anywhere in the ingredient list, so there's no need to scrutinize labels or swap anything out. That 10-minute rest after baking is worth every second of patience, since the bubbling mango filling thickens into a luscious, spoonable layer underneath the crisp. Serve it warm on its own or with a scoop of your favorite frozen dessert for a weeknight treat that genuinely feels 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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