Black Pepper Free Cinnamon-Walnut Baked Plums with Almonds

Warm, jammy baked plums feel like a dessert that belongs on a restaurant menu, yet this version comes together with a handful of pantry staples and one baking dish. The plums are brushed with coconut oil, maple syrup, and cinnamon before going into the oven, so they soften into something almost custardy while their natural sweetness intensifies. The real showstopper is the mounded walnut and almond topping — toasted golden and fragrant with cinnamon and ginger, it adds a satisfying crunch against the silky fruit underneath. A finishing drizzle of honey pulls everything together into a dish that looks genuinely impressive for the effort involved. For anyone navigating a sensitivity to black pepper, this recipe is a natural fit — every single ingredient is warm-spiced without a trace of peppercorn, so there's nothing to swap or second-guess. Serve it straight from the baking dish while it's still warm, and don't be surprised if people ask for seconds before they've finished their first helping.

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