Ingredients
- 1 kg tart apples, peeled and sliced
- 80 ml Québec maple syrup
- 15 ml lemon juice
- 30 g all-purpose flour
- 120 g rolled oats
- 90 g cold unsalted butter
- 75 g chopped walnuts
- 1 tsp ground cinnamon
- 1/4 tsp salt
Method
- Heat the oven to 175 °C and butter a . Stir apples with maple syrup, lemon juice, flour, cinnamon, and salt; place in the dish.
- Rub butter into oats, walnuts, and a pinch of salt until crumbly.
- Scatter the topping over the apples and bake 35–40 minutes, until bubbling and golden.
- Rest 10 minutes before serving warm.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar, usually divided between the fruit and topping
Conversion used: Replace 150 g sugar with 80 ml maple syrup; reduce other added liquid by about 30 ml, and bake at 175 °C instead of 190 °C to prevent over-browning.
Why Quebec maple syrup: Maple deepens the apple-and-oat flavor with light caramel notes. Using Québec syrup highlights a local product and avoids refined sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →