Warm, jammy plums topped with a dark chocolate and almond crumble — this is the kind of dessert that feels far more indulgent than the ingredient list suggests. As the plums roast, their natural sugars concentrate and bubble up around the edges of the dish, mingling with coconut oil, cinnamon, and a hint of ginger in the most irresistible way. The topping comes together in one bowl, built from chopped almonds, almond flour, and roughly broken dark chocolate, so there is no grain of any kind involved — making it a genuinely satisfying option for anyone navigating grain sensitivities. Every component here is naturally free from rye and its relatives, with no substitutions or workarounds required. A drizzle of honey at the end is optional but highly recommended for that glossy, golden finish. Serve it straight from the baking dish while it's still warm and the chocolate is just barely set — it's the kind of effortless dessert that looks like you tried much harder than you did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 375°F (190°C). Arrange the plum halves cut-side up in a 9x13-inch baking dish.
Drizzle the melted coconut oil over the plums and sprinkle with the ground cinnamon. Toss gently to coat, then return the plums cut-side up.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
