Lactose 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 a spiced walnut-almond topping is genuinely hard to resist. The plums turn jammy and tender in the oven, their natural sweetness deepening as the juices bubble up around the edges of the baking dish. A coating of maple syrup, cinnamon, and coconut oil goes onto the cut faces before baking, and the nut topping ā seasoned with ginger and a pinch of sea salt ā turns golden and fragrant on top. Every single ingredient here is naturally free of dairy, so there's no need to swap anything out or second-guess a label. Coconut oil does all the work that butter typically would, keeping the nuts toasty and the plums glossy without any compromise in flavor. A drizzle of honey at the end is optional but genuinely worth it if you have it on hand. Serve this warm straight from the dish and it will 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)
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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