Legume Free Cinnamon-Walnut Baked Plums with Almonds
Warm, jammy plums straight from the oven are one of those simple pleasures that feel far more indulgent than the effort involved. Each half gets brushed with a maple-cinnamon glaze before being crowned with a mounded, ginger-spiced walnut and almond topping that turns golden and fragrant as it bakes. The juices bubble up around the edges of the dish, mingling with coconut oil and maple syrup into something that smells absolutely incredible. Because the whole recipe leans on nuts, fruit, and a handful of pantry spices, it naturally sidesteps the legume question entirely ā no beans, lentils, or peanuts anywhere in sight. A finishing drizzle of honey pulls everything together and adds just enough extra sweetness to make this feel like a proper dessert. Serve it straight from the baking dish while it's still warm and the topping still has a little crunch ā it's the kind of dish that disappears 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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