Pork Free Cinnamon-Walnut Baked Plums with Almonds
Baked stone fruit is one of those desserts that feels far more impressive than the effort involved, and this version delivers on every level. Ripe plums are halved and roasted until their juices bubble and caramelize, while a spiced walnut and almond topping turns golden and fragrant in the oven. The combination of cinnamon, ginger, maple syrup, and coconut oil creates a warm, almost autumnal depth of flavor that makes this feel like a proper treat. Every ingredient here is naturally free from pork and pork-derived products, so there's no label-checking or substitution stress — just straightforward, wholesome cooking. A final drizzle of honey pulls everything together and adds a glossy, floral finish that's completely optional but hard to resist. Serve it straight from the baking dish while it's still warm and the nuts are at their crunchiest.
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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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