Ingredients
- 6 large Cortland apples, peeled and sliced
- 1/2 cup Grade A amber maple syrup
- 1 tsp cinnamon
- 1 cup rolled oats
- 1/2 cup flour
- 1/2 cup cold butter, cubed
- 1/4 cup maple syrup for topping
Method
- Preheat oven to 175°C.
- Toss apples with 1/2 cup maple syrup and cinnamon in a baking dish.
- Combine oats, flour, and butter to create a crumbly texture.
- Spread topping over apples and drizzle with remaining maple syrup.
- Bake for 30 minutes until golden and bubbling.
Conversion and rationale
Original sweetener (classic version): 1 cup white sugar
Conversion used: Use 3/4 cup maple syrup, reduce recipe liquid by 2 tbsp, lower oven temp by 15°C.
Why Quebec maple syrup: Maple syrup provides a rich, caramel-like depth that enhances the tartness of local apples while adding essential manganese.
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 →