Low Iodine Lemon-Vanilla Mango Oat Crisp
Total time1 hr
Prep time15 min
Cook time35 min
4.5(14)
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Learn more →Ingredients
6 servings
For the filling
- 4 cups fresh mango, cut into ¾-inch chunks (about 3 medium mangoes)
- 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 tipFine sea salt and table salt measure the same - no conversion needed.
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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