Carrageenan Free Cinnamon-Walnut Baked Plums with Almonds

Baked plums are one of those desserts that feel far more impressive than the effort involved, and this version delivers on every front. The fruit softens in the oven until it's jammy and fragrant, while the cinnamon-and-ginger spiced walnut-almond topping turns golden and crunchy — a genuinely satisfying contrast in every bite. A drizzle of maple syrup ties the whole thing together before it even hits the oven, and an optional honey finish at the end adds a floral sweetness that's hard to resist. For anyone navigating carrageenan concerns, this recipe is a breath of fresh air — every single ingredient is whole and unprocessed, with no thickeners, stabilizers, or additives lurking anywhere on the list. Coconut oil stands in as the fat of choice throughout, keeping things clean and cohesive without any dairy or emulsifier worries. It works beautifully as a weeknight dessert served straight from the baking dish, but it's also elegant enough to bring to a dinner table without any apology.

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