Vegetarian Cinnamon-Walnut Mango Oat Crisp
Warm, bubbling fruit filling topped with a shatteringly crisp, golden crust — this mango dessert is the kind of thing that makes people hover near the oven waiting for it to come out. Fresh mango gets tossed with maple syrup, bright lime juice, and a hint of grated ginger before it bakes down into something almost jammy and deeply fragrant. The topping layers old-fashioned rolled oats, roughly chopped walnuts, and almond flour with melted coconut oil and cinnamon, clumping together into clusters that turn irresistibly crunchy in the oven. Every single ingredient here is plant-based, so there's no need to swap or substitute a thing — it's naturally meat- and egg-free without any compromise on richness or texture. A pinch of turmeric in the topping adds a subtle warmth and a gorgeous golden hue if you're feeling adventurous. Let it rest for a few minutes after baking so the filling thickens up, then scoop it into bowls and enjoy it as-is or with a generous dollop of coconut cream on top.
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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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