Soy Free Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crunchy topping in this warm baked crisp that feels indulgent but comes together with surprisingly wholesome ingredients. Fresh ginger and lime juice brighten the fruit filling, while ground cinnamon ties everything together with that cozy, familiar warmth. The topping is built on rolled oats, roughly chopped walnuts, and almond flour, all bound with maple syrup and melted coconut oil — no butter, no refined sugar, and absolutely nothing derived from soy. That matters more than it sounds, because plenty of store-bought desserts and even some oat-based toppings sneak in soy lecithin or soy-based margarine without much fanfare. Every ingredient here is straightforward and easy to verify, so you can bake with confidence and focus on the good stuff. After about 35 to 40 minutes in the oven, the filling bubbles up at the edges and the topping turns a deep, irresistible gold. Let it rest for ten minutes before serving and watch it disappear fast — especially with a scoop of coconut ice cream alongside.
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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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