Red Meat Allergy Friendly Cinnamon-Walnut Mango Oat Crisp
Warm, bubbling mango filling topped with a golden, crunchy oat-and-walnut crust — this dessert is the kind of thing that disappears fast at any table. Fresh ginger and lime juice brighten the fruit while cinnamon weaves through both the filling and the topping, making every bite feel cohesive and deeply satisfying. The entire recipe is built around plant-based ingredients like rolled oats, almond flour, coconut oil, and maple syrup, so there's nothing animal-derived hiding in the mix — a genuine relief when so many baked goods sneak in unexpected ingredients. Walnuts add a rich, toasty crunch that makes the crisp topping feel indulgent without any heaviness. A pinch of turmeric in the topping is optional but adds a subtle warmth and a gorgeous color to the golden crust. This is the kind of fuss-free dessert you can pull together on a weeknight and still feel like you made something special — just let it rest a few minutes before serving so the filling sets up perfectly.
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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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