Ingredients
- 600 g blueberries
- 120 ml Quebec maple syrup
- 15 ml lemon juice
- 20 g cornstarch
- 100 g rolled oats
- 90 g flour
- 75 g cold butter, diced
- 2 g cinnamon
- 1 g salt
Method
- Heat oven to 175°C.
- Toss blueberries with maple syrup, lemon juice and cornstarch in a baking dish.
- Rub oats, flour, butter, cinnamon and salt into coarse crumbs.
- Cover the fruit with crumble and bake 30–35 minutes until bubbling and golden.
- Rest 15 minutes before serving.
Conversion and rationale
Original sweetener (classic version): 150 g white sugar
Conversion used: Replace 150 g sugar with 120 ml maple syrup; omit 30 ml lemon juice or other fruit liquid, keeping only 15 ml lemon juice; add 15 g flour to the topping and bake at 175°C, about 15°C below a typical 190°C oven.
Why Quebec maple syrup: Blueberries and maple are established northern ingredients with complementary forest-like flavours. The recipe keeps the rustic fruit-croustade structure while using a Quebec 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 →