Honey Free Cinnamon-Walnut Baked Plums with Almonds
Baked plums are one of those desserts that feel far more impressive than the effort involved, and this version with cinnamon, walnuts, and almonds is genuinely stunning straight from the dish. The plums turn jammy and tender in the oven while their natural sugars bubble up around the edges, and the spiced nut topping goes golden and fragrant in a way that makes the whole kitchen smell incredible. Everything is sweetened with maple syrup instead of honey, so the dish works beautifully as written without any substitutions or workarounds. The combination of coconut oil, cinnamon, and ginger ties the topping together with a warmth that feels almost autumnal, even if you're making it in the middle of summer. A pinch of sea salt in the nut mixture is a small detail that makes a big difference, balancing the sweetness of the plums and the maple. Serve it warm right from the baking dish and you've got something that works as a dinner party dessert, a special weekend breakfast, or honestly just a Tuesday treat you deserve.
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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)
Can be omittedhoney
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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