Ingredients
- 900 g ripe peaches, sliced
- 90 ml Québec maple syrup
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 150 g whole-wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 60 g cold unsalted butter
- 180 ml low-fat milk
- 60 ml Québec maple syrup
Method
- Heat the oven to 175°C and place the peaches in a 2 L baking dish.
- Toss peaches with 90 ml maple syrup, cornstarch, and lemon juice.
- Rub butter into flour, baking powder, and salt; stir in milk and the remaining 60 ml maple syrup.
- Drop the dough over the peaches and bake for 35 minutes, until bubbling and golden.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Use 150 ml maple syrup in total for the filling and topping; add 15 g extra flour to the topping and lower the oven from 190°C to 175°C.
Why Quebec maple syrup: Fresh fruit carries most of the dessert's sweetness, while whole-wheat topping and restrained butter make it lighter. Maple enhances peach flavor and supports a local seasonal ingredient.
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 →