Sesame Free Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crackly oat-and-walnut topping in this warm, fragrant crisp that feels like a little celebration in a baking dish. Fresh ginger and lime juice brighten the filling while cinnamon weaves through both layers, creating a depth of flavor that tastes far more complex than the ingredient list suggests. The topping comes together with rolled oats, roughly chopped walnuts, almond flour, maple syrup, and melted coconut oil — nothing hidden, nothing suspicious, and completely free of sesame in any form. That matters more than it might seem, since tahini, sesame oil, and even "natural flavors" can sneak into store-bought desserts and granola-style toppings without much warning. Here, every ingredient is straightforward and easy to verify, so you can serve it with total confidence. After about 35 to 40 minutes in the oven, the filling bubbles at the edges and the topping turns a deep, irresistible gold. Let it rest for ten minutes and the whole thing sets into something scoopable, warming, and genuinely hard to stop eating.
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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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