Gelatin 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 indulgent than it actually is. The plums soften beautifully as they bake, releasing bubbling juices that mingle with cinnamon, maple syrup, and coconut oil for a naturally sweet, caramel-like glaze. A heaped topping of walnuts and almonds adds crunch and a toasty depth that makes every bite genuinely satisfying. For anyone navigating gelatin-free eating, desserts can be a minefield ā so many store-bought options and even homemade recipes rely on it as a setting agent. This one skips all of that entirely, leaning on real fruit and whole ingredients to deliver texture and richness with zero compromise. A finishing drizzle of honey is optional but absolutely worth it if you want to push things a little further. Serve it straight from the baking dish while it's still warm and the nuts are fragrant ā it needs nothing else.
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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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