Warm maple syrup, brown sugar, cinnamon and walnuts coat these soft Maple Roasted Plums, nestled in a bed of fresh vanilla bean ice cream.
Before we get to the healthy (ish?) sugar overload that is today’s Maple Roasted Plums recipe, I want to talk about what I was doing exactly one year ago.
For many, food and memory are intertwined. Many of my posts have been about a memory I’ve had with the food or an ingredients mentioned in that day’s recipe, such as baking with my mom or enjoying a classic Scottish dessert from the local bakery.
Other times, the changing food seasons trigger memories. That’s the point of today’s post: when plums and fall flavours such as cinnamon and maple were in vogue last year around this time, I was different. Maybe not a complete opposite of myself, but different from who I am now for sure.
These Maple Roasted Plums take me back to my little coach house dwelling, which I adored but would soon find it overrun by rodents and bugs (I still want to gag when I remember that). I had decided to try running for the first time and was using the Couch to 5K app while running laps around a soft grassy field in my socks, mostly because I had read a book saying that humans were designed to run without clunky shoes, but partly because I thought it seemed cool. It was a warm autumn last year, which meant bike riding and sunny walks long past when those activities should have stopped.
But, I don’t want to fall into the trap that many people do and rhapsodize about the good times, working myself into this “I EAT QUINOA EVERY DAY AND NATURALLY SUCCEED IN LIFE, LOOK AT MY GORGEOUS HAIR” lather. Because while a year ago there were many enjoyable, beautiful things to be thankful for, there were many that weren’t positive.
I didn’t think I was on the right path, career-wise, and stumbled. I gained weight and hated it, every single day. The list goes on.
What we need to recognize (and not hide from) is that while there is good, there is always bad as well. Maybe not a lot, or maybe it’s mostly negative and the sun’s rays of positivity rarely reach you; I don’t know. The key is to take all of these experiences and process them together, then see where you fit when you come out on the other side. I’m who I am because of the negative things in my life just as much as the positive ones. It wasn’t enjoyable going through some of those things—many of which I continue to struggle with on a daily basis—but I don’t regret them. They made me who I am today.
On that note, I hope that if someone’s reading this and thinking they’re not where they should be or thought they’d be a year ago, listen: your journey isn’t finished. Appreciate and learn from what happened in your past, be grounded in your present, and look forward to the future, good and bad.
Now, enjoy these Maple Roasted Plums.
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $4.91 (Budget breakdown below recipe)
- 4 moderately ripe plums, halved and pitted
- ¼ cup pure maple syrup
- 2 tbsp. brown sugar
- 1-2 tbsp. walnut pieces
- Cinnamon sticks (optional)
- Pint of vanilla bean ice cream*
- Preheat oven to 400 degrees F. Lightly coat a small casserole dish or 8x8 brownie pan with cooking spray.
- Lay halved plums cut-side up in the dish, ensuring they fit evenly. Pour maple syrup over the plums, then sprinkle brown sugar and walnut pieces on top. If using cinnamon sticks, lay them around the plums or on the bottom of the dish for flavour.
- Roast plums in preheated oven for 20-30 minutes, depending on the ripeness of your plums. Mine weren't very ripe and were on the lengthy side of baking, but if your plums are soft, they will take less time so check often. You'll know they're ready by pressing a finger into the flesh and feeling it give way.
- Remove from oven and let sit for 10-15 minutes if you prefer warm plums, or serve hot right away with a few scoops of ice cream.
Crumb Kitchen original recipe.
4 moderately ripe plums = $1.75
1/4 cup pure maple syrup = $0.48
2 tbsp. brown sugar = $0.03
1-2 tbsp. walnut pieces = $0.15
Cinnamon sticks (optional)
Pint of vanilla bean ice cream = $2.50
Why it’s Cheap
The best part about roasted fruit desserts is that your only costs are fruit and a few toppings to help the roasting process, in this case a bit of sugar and maple syrup. No costs for pie crusts or anything else!
Make it More Budget-Friendly
If you don’t want to splurge on good quality maple syrup (as a Canadian I can’t endorse this but I understand on some level), you can use table syrup such as Aunt Jemima. To save even more, forgo the cinnamon sticks and sprinkle a teaspoon of cinnamon on the plums.