Seed Oil Free Cinnamon-Walnut Mango Oat Crisp
Juicy, caramelized mango bubbling beneath a golden, crunchy topping is one of those desserts that feels far more indulgent than it actually is. The filling gets a bright lift from fresh ginger and lime juice, while a touch of cinnamon ties everything together into something warm and deeply fragrant. The topping leans on rolled oats, chopped walnuts, and almond flour bound with maple syrup and melted coconut oil — meaning every single ingredient is genuinely whole and recognizable, with no refined vegetable or seed oils anywhere in sight. That swap matters more than people realize, since most store-bought crisps and crumbles rely heavily on canola or soybean oil in both the topping and the filling. Coconut oil gives the oat-walnut crust a satisfying crunch and a subtle richness that actually improves as it bakes to a deep golden color. A short rest after it comes out of the oven lets the mango filling thicken just enough so every scoop holds together beautifully. Serve it warm on its own or with a dollop of coconut cream for a dessert that genuinely delivers.
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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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