Oats Free Mango Coconut Crumble
Juicy tropical mango meets a golden, fragrant crumble topping in a dessert that feels indulgent but comes together with a surprisingly short ingredient list. The filling is bright and lightly spiced — fresh lime juice and Ceylon cinnamon lift the natural sweetness of ripe mango without masking it, while arrowroot starch helps everything set into a glossy, bubbling sauce. The crumble itself skips the usual rolled oats entirely, relying instead on cassava flour, tapioca starch, and shredded coconut to build that satisfying, crunchy-crumbly texture you want on top of a fruit bake. Solid coconut oil and maple syrup bind it all into those perfect coarse, clumpy crumbs that bake up golden at the edges and tender in the middle. For anyone navigating grain sensitivities or avoiding oats due to cross-contamination concerns, this topping is a genuinely delicious solution rather than a compromise. A drizzle of coconut cream over the warm crumble takes the whole thing somewhere close to tropical paradise. It's the kind of dessert that disappears fast, so consider doubling the batch.
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Learn more →Ingredients
4 servings
For the filling
- 3 large ripe mangoes (about 3 lb total), peeled, pitted, and cut into ¾-inch chunks
- 1 tbsp arrowroot starch
- 1 tbsp maple syrup
- 1 tsp fresh lime juice
- ¼ tsp ground ceylon cinnamon
For the crumble
- ½ cup cassava flour
- ¼ cup tapioca starch
- ½ cup unsweetened shredded coconut
- 3 tbsp maple syrup
- 3 tbsp coconut oil, solid
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
For serving
- ¼ cup coconut cream, for drizzling (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with coconut oil.
- 2
In a mixing bowl, toss the mango chunks with the arrowroot starch, 1 tbsp maple syrup, lime juice, and 1/4 tsp Ceylon cinnamon until the fruit is evenly coated. Transfer to the prepared baking dish and spread into an even layer.
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