Ingredients
- 6 tart apples, peeled and sliced
- 1/3 cup Quebec maple syrup
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1 tbsp cornstarch
- 1 cup rolled oats
- 3/4 cup flour
- 1/2 cup maple syrup
- 1/2 cup cold butter, cubed
- pinch salt
Method
- Preheat oven to 175°C.
- Toss apples with 1/3 cup maple syrup, lemon, cinnamon, cornstarch; spread in baking dish.
- Rub flour, oats, salt and butter until crumbly; drizzle in 1/2 cup maple syrup, toss to clumps.
- Scatter topping over apples.
- Bake 40–45 min until bubbling and golden.
Conversion and rationale
Original sweetener (classic version): 3/4 cup brown sugar in filling + 3/4 cup in topping
Conversion used: Swap 3/4 cup brown sugar for 1/3 cup syrup in filling (add 1 tbsp cornstarch); swap 3/4 cup for 1/2 cup syrup in topping; oven 190°C → 175°C.
Why Quebec maple syrup: Maple pairs naturally with apples and brings caramel-toffee notes without refined sugar; using local syrup lowers transport footprint.
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 →