Ingredients
- 800 g peeled, sliced apples
- 60 ml Quebec maple syrup
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 100 g rolled oats
- 75 g all-purpose flour
- 75 g cold butter, diced
- 1/4 tsp salt
Method
- Heat the oven to 175°C and toss the apples with maple syrup, lemon juice, and cinnamon in a baking dish.
- Rub oats, flour, butter, and salt together until coarse crumbs form.
- Scatter the topping over the apples.
- Bake for 22 to 25 minutes, until bubbling and golden; rest for 5 minutes before serving.
Conversion and rationale
Original sweetener (classic version): 100 g packed brown sugar
Conversion used: Replace 100 g brown sugar with 60 ml maple syrup; add 15 g extra oats to absorb the syrup, and bake at 175°C instead of 190°C, a 15°C reduction.
Why Quebec maple syrup: Maple deepens the fruit's natural acidity and gives the oat topping a gentle toasted sweetness. Apples and Quebec maple syrup make the adaptation regionally natural rather than cosmetic.
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 →