Ingredients
- 900 g ripe peaches, sliced
- 90 ml Québec maple syrup
- 1 tbsp lemon juice
- 180 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 100 g cold unsalted butter
- 120 ml milk
- 1 egg
Method
- Heat the oven to 175 °C and butter a 23 cm baking dish.
- Toss peaches with 45 ml maple syrup and lemon juice.
- Mix flour, baking powder, and salt; rub in butter, then stir in milk, egg, and the remaining maple syrup.
- Spoon the batter over the peaches and bake 40–45 minutes until golden and bubbling.
- Cool for 15 minutes before serving.
Conversion and rationale
Original sweetener (classic version): 150 g white sugar, in the fruit and biscuit dough
Conversion used: Replace 150 g sugar with 90 ml maple syrup; increase flour by about 20 g to balance the added liquid and bake 15 °C below the traditional 190 °C.
Why Quebec maple syrup: Maple enhances peaches with a gentle toasted flavour and keeps the biscuit topping moist. The recipe uses a local sweetener in a familiar North American fruit dessert.
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 →