Rice Free Cinnamon-Walnut Mango Oat Crisp
Warm, bubbling fruit desserts don't have to rely on rice flour or rice-based thickeners to come together beautifully, and this mango crisp is proof. Juicy chunks of fresh mango get tossed with maple syrup, bright lime juice, and a hit of fresh ginger before being blanketed in a golden, crunchy topping built from rolled oats, chopped walnuts, and almond flour. The coconut oil binds everything into satisfying, crumbly clusters that toast up deep and fragrant in the oven — no grain-based fillers needed anywhere in the dish. A whisper of turmeric in the topping adds a subtle warmth and a gorgeous color without stealing the show from the cinnamon and ginger. The filling thickens naturally as it cools, so you get that perfect jammy texture without any starch-based help. It's the kind of dessert that smells incredible while it bakes and looks impressive enough to serve to guests, even though the prep is genuinely simple. Scoop it warm into a bowl and enjoy it as-is, or pair it with whatever topping suits your table.
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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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