Ingredients
- 6 apples, sliced
- 80 ml Québec maple syrup
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 150 g rolled oats
- 90 g flour
- 100 g cold butter
- 60 ml Québec maple syrup (topping)
Method
- Toss apples with 80 ml maple syrup, cinnamon and lemon; spread in dish.
- Rub butter into oats and flour, drizzle 60 ml maple syrup to clump.
- Scatter topping over apples.
- Bake at 175°C for 40 min until golden and bubbling.
Conversion and rationale
Original sweetener (classic version): 100 g sugar (filling) + 100 g brown sugar (topping)
Conversion used: Filling sugar → 80 ml maple syrup; topping brown sugar → 60 ml maple syrup worked into oats; oven 190°C→175°C to avoid over-browning.
Why Quebec maple syrup: Maple pairs naturally with autumn apples, adds antioxidants, and celebrates a homegrown Québec pantry staple.
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 →