Chicken Free Cinnamon-Walnut Baked Plums with Almonds
Ripe plums transform beautifully in the oven, softening into jammy, caramelized cups that practically beg to be eaten straight from the baking dish. A quick brush of coconut oil, maple syrup, and cinnamon coaxes out the fruit's natural sweetness before the real magic happens — a mounded topping of walnuts and almonds seasoned with cinnamon, ginger, and a pinch of sea salt that turns golden and fragrant as it bakes. The contrast between the tender, bubbling plums and the crunchy, spiced nut crust is genuinely stunning for something so simple to pull together. Every ingredient here is entirely plant-based and naturally free from any poultry, so there's zero need to scrutinize labels or swap anything out. A final drizzle of honey (totally optional) adds one last layer of floral sweetness if you want to push it over the top. Serve these warm as a dessert, a special breakfast, or an elegant dinner party finish that looks far more impressive than the effort involved.
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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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