Pistachio Free Cinnamon-Walnut Baked Plums with Almonds
Baked plums are one of those desserts that feel far more impressive than the effort involved, and this version delivers on every front. The fruit softens in the oven until jammy and bubbling, while a spiced walnut-and-almond topping turns golden and fragrant with cinnamon, ginger, and a touch of maple syrup. Coconut oil ties everything together, giving the nuts a gorgeous caramelized crunch without any dairy in sight. For anyone navigating pistachio allergies, this recipe is a genuinely satisfying option — the topping leans entirely on walnuts and almonds, so there's no need to scrutinize a label or worry about mixed-nut blends sneaking something in. A final drizzle of honey (totally optional) adds just enough extra sweetness to make it feel like a proper treat. Serve it warm straight from the baking dish and watch it disappear fast.
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Learn more →Ingredients
4 servings
For the plums
- 4 ripe but firm plums, halved and pitted
- 1 tbsp coconut oil, melted
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
For the topping
- ½ cup raw walnuts, roughly chopped
- ¼ cup raw almonds, roughly chopped
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tbsp coconut oil, melted
- 1 pinch fine sea salt
For serving
- 1–2 tsp honey, for drizzling (optional)
Instructions
- 1
Preheat the oven to 375°F (190°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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