Pescatarian Cinnamon-Walnut Baked Plums with Almonds

Warm, jammy plums straight from the oven with a golden, spiced nut crust — this dessert is the kind of thing that makes a weeknight feel like a dinner party. The plums are brushed with coconut oil, maple syrup, and cinnamon before baking, so they soften into something almost custardy while their natural juices bubble up around the edges. The topping of roughly chopped walnuts and almonds gets coated in more maple syrup, cinnamon, ginger, and a pinch of sea salt, then mounds into each plum cavity and toasts to a deeply fragrant, crunchy finish. Every single ingredient here is plant-based or comes from the earth, so this fits a pescatarian table without any substitutions or workarounds needed. A final drizzle of honey (totally optional) adds a floral sweetness that ties everything together beautifully. Serve it straight from the baking dish while it's still warm and the juices are glossy — it needs absolutely nothing else, though a scoop of vanilla ice cream wouldn't hurt.

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