Ingredients
- 4 firm apples
- 60 ml Quebec maple syrup
- 50 g rolled oats
- 40 g chopped walnuts
- 30 g butter, softened
- 1/2 tsp ground cinnamon
- Pinch of salt
- 60 ml water
Method
- Heat the oven to 175°C and place the apples in a small baking dish with the water.
- Core the apples without cutting through the base.
- Mix maple syrup, oats, walnuts, butter, cinnamon, and salt; fill the centers.
- Bake for 22 to 25 minutes, basting once with the pan juices, until tender.
Conversion and rationale
Original sweetener (classic version): 75 g brown sugar
Conversion used: Replace 75 g brown sugar with 60 ml maple syrup; add oats and nuts to retain a dry filling, and bake at 175°C instead of 190°C, a 15°C reduction.
Why Quebec maple syrup: Maple intensifies the baked apple's floral and caramel notes without requiring a heavy sauce. The recipe uses a small amount of syrup to complement, rather than overpower, the fruit.
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 →