Ingredients
- 1.2 kg tart apples, peeled and sliced
- 120 ml Québec maple syrup
- 2 tbsp lemon juice
- 120 g rolled oats
- 90 g all-purpose flour
- 115 g cold unsalted butter
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
Method
- Heat the oven to 175 °C and place the apples in a buttered 23 cm baking dish.
- Toss the apples with 60 ml maple syrup, lemon juice, cinnamon, vanilla, and salt.
- Rub the remaining maple syrup into the oats, flour, and butter until coarse crumbs form.
- Scatter the topping over the apples and bake for 40–45 minutes, until bubbling and golden.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace 150 g sugar with 120 ml maple syrup; add 15 g flour to stabilize the moist topping; bake at 175 °C instead of 190 °C (−15 °C).
Why Quebec maple syrup: Maple complements tart apples with caramel and toasted-wood flavors. The recipe highlights Québec syrup and keeps the dessert rooted in a simple harvest tradition.
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 →