Sesame Free Cinnamon-Walnut Baked Plums with Almonds
Warm, jammy plums straight from the oven with a golden, spiced nut crust ā this dessert is the kind of thing that looks far more impressive than the effort it takes. The plums are brushed with coconut oil, maple syrup, and cinnamon before baking, so they soften into something almost custardy while their juices bubble up around the edges of the dish. The topping of roughly chopped walnuts and almonds gets coated in more maple syrup, cinnamon, ginger, and a pinch of sea salt, then mounds up beautifully on each plum half and turns deeply golden in the oven. Every single ingredient here is naturally free from sesame ā no tahini, no sesame oil, no hidden seeds tucked into a spice blend ā so you can relax and just enjoy the process. A final drizzle of honey before serving pulls the whole thing together with a glossy, floral finish. Serve it straight from the baking dish while it's still warm and the nuts are still crackling.
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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.
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