Dairy Free Cinnamon-Walnut Baked Plums with Almonds
Warm, jammy plums straight from the oven with a golden, spiced nut crust — this dessert feels indulgent without a drop of butter or cream in sight. The fruit softens beautifully as it bakes, releasing sweet, bubbling juices that mingle with cinnamon, ginger, and maple syrup for a flavor that tastes far more complex than the ingredient list suggests. Coconut oil does all the work that butter usually would, coating both the plums and the walnut-almond topping so everything caramelizes and crisps up perfectly. It's one of those recipes that looks stunning served straight from the baking dish, which means minimal cleanup and maximum wow factor. A finishing drizzle of honey (totally optional) adds a floral sweetness that takes it over the top. Whether you're cooking for someone who avoids dairy or just want a lighter, fruit-forward dessert, this one earns a permanent spot in the rotation.
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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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