Soy 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 with a spiced walnut-almond topping is genuinely stunning. The fruit softens in the oven until tender and jammy, releasing sweet, ruby-colored juices that bubble up around the edges of the baking dish. A coating of maple syrup, cinnamon, and coconut oil goes onto the cut faces before baking, while the nut topping gets its own hit of ginger and sea salt for a little crunch and complexity. Every ingredient here is naturally free from soy ā no sneaky soybean oil, no hidden additives ā so you can serve this with total confidence. A final drizzle of honey pulls everything together and makes it look like something from a restaurant dessert menu. Serve it warm straight from the dish, and don't be surprised when people ask for seconds.
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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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