Anti Inflammatory Cinnamon-Walnut Baked Plums with Almonds
Ripe plums transform completely in the oven — their flesh turns jammy and deeply sweet, while the spiced walnut and almond topping crisps up into something almost candy-like. The combination of cinnamon, ginger, and maple syrup makes the whole kitchen smell incredible as they bake. Both walnuts and almonds are well-regarded for their omega-3 and healthy fat content, making this topping genuinely purposeful rather than just delicious. Coconut oil ties everything together without any refined or processed fats, and maple syrup keeps the sweetness natural from start to finish. This recipe serves four and comes together in under 35 minutes, so it works just as well on a weeknight as it does for a dinner party dessert. A light drizzle of honey at the end is optional but absolutely worth it if you want to lean into the sweetness of the bubbling plum juices. Serve it warm straight from the baking dish and watch it disappear fast.
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Learn more →Ingredients
4 servings
For the plums
- 4 ripe but firm plums, halved and pitted
- 1 tbsp coconut oil, melted
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
For the topping
- ½ cup raw walnuts, roughly chopped
- ¼ cup raw almonds, roughly chopped
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tbsp coconut oil, melted
- 1 pinch fine sea salt
For serving
- 1–2 tsp honey, for drizzling (optional)
Can be omittedhoney
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the plum halves cut-side up in a 9x13-inch baking dish, fitting them snugly so they hold their shape.
- 2
Stir together the 1 tbsp melted coconut oil, 1 tbsp maple syrup, and 1/2 tsp ground cinnamon in a small bowl, then brush or spoon the mixture evenly over the cut faces of the plums.
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