Fish Free Cinnamon-Walnut Baked Plums with Almonds
Warm, jammy plums straight from the oven with a golden, spiced nut crust ā this is the kind of dessert that feels far more impressive than the effort it actually takes. The plums are brushed with coconut oil, maple syrup, and cinnamon before baking, so they soften into something almost caramel-like while still holding their shape. The topping of roughly chopped walnuts and almonds gets tossed with ginger, cinnamon, maple syrup, and a pinch of sea salt, then mounded into each plum cavity so every bite has that satisfying crunch against the tender fruit. Everything here is straightforwardly plant-based and nut-forward, with zero seafood-derived ingredients to navigate ā no hidden fish sauce, no anchovy-laced condiments, nothing that would raise a flag. A finishing drizzle of honey is optional but genuinely worth it if you have a bottle nearby. Serve these warm straight from the baking dish and watch them disappear fast.
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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)
Can be omittedhoney
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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