Fructose Free Dark Chocolate & Almond Baked Plums

Warm, jammy plums straight from the oven with a crunchy almond-and-dark-chocolate crumble tucked into each cavity — this dessert feels indulgent but comes together with a short list of wholesome ingredients. Managing fructose intake often means giving up fruit-forward desserts entirely, but plums in moderate portions sit on the lower end of the fructose scale, making them one of the more approachable stone fruits to work with. The topping leans on raw almonds, almond flour, and a hit of 70% dark chocolate, keeping added sugars minimal while delivering serious depth of flavor. A small amount of maple syrup binds the crumble, and the optional honey drizzle at the end is easy to skip if you want to keep things even lighter. Coconut oil does double duty here — coating the fruit before baking and helping the topping crisp up beautifully in the oven. The ginger and cinnamon bring warmth that makes the whole dish smell incredible as it bubbles away. Serve it straight from the baking dish while everything is still glossy and the chocolate is just barely melted into the fruit.

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