Macadamia Free Cinnamon-Walnut Baked Plums with Almonds

Warm, jammy baked plums are one of those desserts that feel far more impressive than the effort involved, and this version delivers on every front. The cut-side-up plums get brushed with a maple-cinnamon coconut oil glaze before going into the oven, which coaxes out their natural sweetness and turns the edges beautifully caramelized. A generous mound of walnuts and almonds — seasoned with cinnamon, ginger, maple syrup, and a pinch of sea salt — sits in each cavity and toasts to a golden, crunchy crown as the fruit softens beneath it. The whole dish comes together in one baking dish, which means minimal cleanup and maximum payoff. For anyone navigating tree nut concerns around macadamias specifically, this recipe sticks entirely to walnuts and almonds, so there's no guesswork about what's in the topping. A final drizzle of honey over the warm plums is optional but genuinely worth it, adding a floral note that ties everything together. Serve it straight from the baking dish while the juices are still bubbling and the nuts are fragrant — it's the kind of simple, wholesome dessert that disappears fast.

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