Ingredients
- 180 g rolled oats
- 2 apples, peeled and sliced
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 480 ml milk
- 120 ml Québec maple syrup
- 60 g melted butter
- 60 g chopped pecans
Method
- Heat the oven to 175 °C and butter a 20 cm baking dish.
- Arrange the apples in the dish and sprinkle with cinnamon.
- Whisk eggs, milk, maple syrup, melted butter, and salt; stir in the oats.
- Pour over the apples, top with pecans, and rest for 10 minutes.
- Bake for 35 minutes, until the center is set and the edges are browned.
Conversion and rationale
Original sweetener (classic version): 100 g brown sugar
Conversion used: Replace 100 g brown sugar with 120 ml maple syrup; reduce milk by 60 ml and lower the oven from 190 °C to 175 °C to prevent rapid browning.
Why Quebec maple syrup: Maple pairs naturally with baked apples, cinnamon, and pecans, producing a moist custard-like oat dish. Lower heat protects the syrup's aroma and keeps the fruit from scorching.
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 →