Xanthan Gum Free Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crunchy topping in this warm fruit crisp that feels like summer in a baking dish. Fresh ginger and lime juice brighten the filling while cinnamon ties everything together, and the walnut-oat topping delivers that satisfying crackle in every spoonful. Many packaged crisp mixes and gluten-free baking blends rely on binders and stabilizers to hold things together — this one skips all of that entirely, using almond flour and coconut oil to naturally clump the topping into perfectly crispy clusters. The mango filling thickens on its own as it bakes and rests, so there's no need for any added gums or starches to get that luscious, jammy texture. Everything here is straightforward pantry and produce — just toss, layer, and bake. It's the kind of dessert that looks impressive but comes together with minimal effort, and it smells absolutely incredible while it's in the oven. Serve it warm with a scoop of your favorite ice cream or just enjoy it straight from the dish.
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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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