Ingredients
- 1 tart shell
- 3 cups cranberries
- 1/2 cup maple syrup
- 1 tbsp cornstarch
- 1 tsp orange zest
- 1 cup oats
- 3/4 cup flour
- 1/2 cup butter
- 1/4 cup maple syrup (crumble)
Method
- Cook cranberries with 1/2 cup maple syrup, cornstarch and zest until thick; cool slightly.
- Spread filling in tart shell.
- Rub oats, flour, butter and 1/4 cup maple syrup into crumbs; scatter on top.
- Bake at 175°C 30–35 min until golden.
Conversion and rationale
Original sweetener (classic version): 3/4 cup sugar (filling) + 1/3 cup sugar (crumble)
Conversion used: Filling sugar → 1/2 cup maple syrup + 1 tbsp cornstarch; crumble sugar → 1/4 cup maple syrup rubbed in; oven −15°C.
Why Quebec maple syrup: Maple balances tart cranberries better than plain sugar, adding warmth and antioxidants; a seasonal Québec pairing.
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 →