Turmeric Free Cinnamon-Walnut Mango Oat Crisp
Juicy, caramelized mango bubbling beneath a golden, crunchy oat-and-walnut topping — this fruit crisp is the kind of dessert that disappears fast. The filling gets a bright lift from fresh ginger and lime juice, while ground cinnamon ties everything together with warmth and depth. The topping leans on rolled oats, chopped walnuts, and almond flour for a satisfying crunch that bakes up beautifully without any questionable add-ins. The turmeric listed in the recipe is clearly marked optional and easy to leave out entirely, making this a genuinely safe and fuss-free choice when you need to avoid that spice. Coconut oil and maple syrup do all the binding and sweetening work, so the ingredient list stays clean and straightforward. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something almost jammy — absolutely worth the wait.
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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)
Can be omittedground turmeric
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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