Turmeric Free Cinnamon-Walnut Baked Plums with Almonds
Warm, jammy plums straight from the oven with a golden, caramelized nut crust ā this dessert is the kind of thing that makes a simple weeknight feel like a special occasion. The plums soften beautifully as they bake, releasing sweet, bubbling juices that mingle with cinnamon, maple syrup, and coconut oil for a sauce that practically makes itself. Walnuts and almonds pile into each cavity and toast up crunchy and fragrant, giving you that satisfying contrast of tender fruit and crispy topping in every bite. A final drizzle of honey pulls everything together with just the right touch of floral sweetness. The whole ingredient list is naturally free of turmeric and any of the earthy, peppery spices that can sneak into store-bought spice blends or pre-made desserts ā so you can enjoy every bite without second-guessing the label. It's an elegant, fuss-free dish that works just as well as a dinner party dessert as it does a cozy weekend treat.
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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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