Cashew Free Cinnamon-Walnut Baked Plums with Almonds
Warm, jammy baked plums are one of those desserts that feel far more impressive than the effort involved, and this version delivers serious flavor with a crunchy spiced nut topping. The plums are brushed with coconut oil, maple syrup, and cinnamon before going into the oven, so they caramelize beautifully and release bubbling, fragrant juices as they bake. Walnuts and almonds get tossed with more maple syrup, cinnamon, ginger, and a pinch of sea salt, then mounded right into each plum cavity so every bite has that perfect contrast of tender fruit and golden, toasty crunch. For anyone avoiding cashews, this recipe is a genuinely satisfying option because the nut topping leans entirely on walnuts and almonds — no cashews anywhere in the ingredient list, and no ambiguous nut blends to second-guess. A light drizzle of honey at the end is optional but highly recommended if you want to push it over the top. Serve these straight from the baking dish while they're still warm and the kitchen still smells incredible.
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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)
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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