Shellfish Free Cinnamon-Walnut Mango Oat Crisp
Juicy, caramelized mango bubbling beneath a golden, crunchy oat-and-walnut topping is the kind of dessert that makes people ask for the recipe before they've even finished their first bite. Fresh ginger and lime juice brighten the fruit filling while cinnamon ties everything together with that warm, familiar comfort you want from a baked crisp. The topping comes together with rolled oats, chopped walnuts, almond flour, maple syrup, and melted coconut oil — wholesome pantry staples that clump into a beautifully crisp, nutty crust in the oven. Every single ingredient here is naturally free from seafood and shellfish, so there's no label-scanning or substitution stress involved — just straightforward, feel-good baking. An optional pinch of turmeric adds a subtle earthiness and a gorgeous golden hue to the topping without competing with the tropical flavors. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something almost jammy, which makes it absolutely perfect spooned over a scoop of vanilla ice cream or coconut yogurt.
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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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