Chestnut Free Cinnamon-Walnut Baked Plums with Almonds
Warm, jammy plums straight from the oven with a golden, spiced nut crust ā this dessert is the kind of thing that makes people ask for the recipe before they've even finished their first bite. The plums are brushed with maple syrup, coconut oil, and cinnamon before baking, so they soften into something almost caramel-like while still holding their shape. The topping of walnuts and almonds gets coated in more maple syrup, ginger, and cinnamon, then mounds up beautifully in each plum cavity and toasts to a satisfying crunch. For anyone navigating tree nut restrictions around chestnuts specifically, this recipe leans entirely on walnuts and almonds ā no chestnuts anywhere in the ingredient list, so there's no need to swap or substitute a thing. A final drizzle of honey (totally optional) takes it over the top. It works just as well as a dinner party dessert as it does a cozy weekend treat, and the whole thing bakes in one dish with minimal cleanup.
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Learn more āIngredients
4 servings
For the plums
- 4 ripe but firm plums, halved and pitted
- 1 tbsp coconut oil, melted
- 1 tbsp maple syrup
- Ā½ tsp ground cinnamon
For the topping
- Ā½ cup raw walnuts, roughly chopped
- Ā¼ cup raw almonds, roughly chopped
- 1 tbsp maple syrup
- Ā½ tsp ground cinnamon
- Ā¼ tsp ground ginger
- 1 tbsp coconut oil, melted
- 1 pinch fine sea salt
For serving
- 1ā2 tsp honey, for drizzling (optional)
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°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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