Peanut Free Cinnamon-Walnut Baked Plums with Almonds
Warm, jammy plums straight from the oven with a golden, spiced nut crust ā this dessert feels far more indulgent than it has any right to be. The fruit softens beautifully in the heat, releasing bubbling juices that mingle with coconut oil, maple syrup, and cinnamon for a caramelized, almost syrupy base. Walnuts and almonds make up the crunchy topping, seasoned with ginger and a pinch of sea salt that keeps everything from tipping too sweet. For anyone navigating peanut allergies, this recipe is a genuinely satisfying treat because every single ingredient is naturally peanut-free ā no substitutions needed, no label-scanning required. A finishing drizzle of honey pulls the whole thing together, though it's honestly stunning without it too. Serve it straight from the baking dish while it's still warm and the nuts are crackling.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!