Yeast Free Cinnamon-Walnut Baked Plums with Almonds
Warm, jammy plums straight from the oven with a golden, spiced nut crust ā this dessert feels indulgent but comes together with nothing more than whole, simple ingredients. The plums soften beautifully as they bake, releasing bubbling, caramelized juices that mingle with coconut oil, maple syrup, and cinnamon in the most irresistible way. Walnuts and almonds get tossed with ginger and a pinch of sea salt before being mounded into each plum cavity, toasting into a crunchy, fragrant topping that contrasts perfectly with the tender fruit beneath. There's no leavening, no fermentation, and no hidden additives here ā just naturally sweet fruit and pantry staples that happen to be completely free of yeast in any form. A finishing drizzle of honey takes it over the top, though the plums are honestly stunning on their own. It works equally well as a dinner party dessert or a quietly luxurious weekend treat, and the whole thing bakes in under half an hour.
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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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