Nightshade Free Cinnamon-Walnut Baked Plums with Almonds
Warm, jammy plums topped with a golden, spiced nut crust ā this dessert feels indulgent but comes together with a handful of wholesome ingredients. The plums soften beautifully in the oven, their natural sweetness deepening as the juices bubble up around the edges, while the walnut and almond topping turns fragrant and lightly caramelized. Cinnamon and ginger thread through every bite, making the whole kitchen smell like something special is happening. For anyone navigating nightshade restrictions, fruit-forward desserts like this one are a genuine gift ā no sneaky peppers, paprika, or tomato-based ingredients to worry about, just clean, simple components from start to finish. Coconut oil and maple syrup keep things naturally rich without relying on dairy, and a final drizzle of honey adds a glossy, floral finish if you want it. It's the kind of dish that looks impressive straight from the baking dish but asks very little of you in the kitchen.
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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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