Baked plums are one of those desserts that feel far more impressive than the effort involved, and this version with a spiced walnut-almond topping is genuinely stunning. The plums soften in the oven until their juices bubble up around the edges, while the nut mixture turns golden and fragrant with cinnamon and ginger — the contrast of jammy fruit and crunchy topping is absolutely irresistible. Everything here is naturally grain-free, so there's no need to swap out flours or hunt down specialty products; the ingredient list is refreshingly straightforward. Coconut oil and maple syrup do the heavy lifting in both the fruit glaze and the nut topping, binding everything together with a warm, caramel-like richness. A final drizzle of honey takes it over the top, though the dish is plenty satisfying without it. Serve it warm straight from the baking dish and watch it disappear fast.
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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.
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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