Low Sodium Lemon-Vanilla Mango Oat Crisp

Total time1 hr

Prep time15 min

Cook time35 min

Low Sodium Lemon-Vanilla Mango Oat Crisp

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Ingredients

6 servings

For the filling

4 cups fresh mango, cut into ¾-inch chunks (about 3 medium mangoes)
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2 tbsp maple syrup
1 tbsp lemon juice, freshly squeezed
1 tsp lemon zest
1 tsp pure vanilla extract
1 tbsp arrowroot starch
¼ tsp ground ginger

For the topping

1 ½ cups old-fashioned rolled oats
½ cup almond flour
½ cup raw almonds, roughly chopped
3 tbsp maple syrup
3 tbsp coconut oil, melted
½ tsp ground cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 375°F (190°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, 2 tbsp maple syrup, lemon juice, lemon zest, vanilla extract, arrowroot starch, and ground ginger. Stir until the mango is evenly coated and no dry starch is visible. Transfer the filling to the prepared baking dish and spread into an even layer.

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