Ingredients
- 900 g tart apples, peeled and sliced
- 30 ml pure Québec maple syrup
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 100 g rolled oats
- 70 g whole-wheat flour
- 80 ml pure Québec maple syrup
- 60 g chopped walnuts
- 60 ml canola oil
- 1/4 tsp salt
Method
- Heat the oven to 175 °C and place the apples in a 2-litre baking dish.
- Toss the apples with 30 ml maple syrup, lemon juice, and cinnamon.
- Mix oats, flour, 80 ml maple syrup, walnuts, oil, and salt until crumbly.
- Scatter the topping over the apples and bake 35–40 minutes, until bubbling and golden.
- Rest for 10 minutes before serving.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace the sugar in the fruit and topping with 110 ml maple syrup total; omit the original added water and lower the oven by 15 °C.
Why Quebec maple syrup: The dessert relies mainly on naturally sweet apples and a modest oat topping rather than a heavy pastry crust. Maple pairs naturally with apples and reduces dependence on 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 →