Wheat Free Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crunchy topping in this warm baked crisp that feels like pure comfort food with a sunny twist. Fresh ginger and lime juice brighten the filling, while cinnamon and a hint of turmeric give the whole dish a gently spiced, aromatic depth that makes the kitchen smell incredible. The topping leans on rolled oats, almond flour, and roughly chopped walnuts instead of any wheat-based flour, so it comes together naturally without any substitutions that feel like a compromise. Coconut oil and maple syrup bind everything into satisfying clusters that bake up irresistibly crisp and golden. This is the kind of dessert that's easy to pull off on a weeknight but impressive enough to bring to a dinner party — nobody will miss the wheat for even a second. Let it rest for a few minutes after it comes out of the oven and the bubbling mango filling will settle into something almost jammy and luscious. Serve it warm on its own or with a scoop of your favorite ice cream for a seriously crowd-pleasing finish.
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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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