Ingredients
- 900 g ripe peaches, sliced
- 90 ml Québec maple syrup
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 180 g all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 90 g cold unsalted butter, cubed
- 120 ml buttermilk
- 60 ml Québec maple syrup
Method
- Heat the oven to 165 °C and place the peaches in a buttered 23 cm baking dish with 90 ml maple syrup, lemon juice, and cinnamon.
- Mix flour, baking powder, and salt; cut in the cold butter until crumbly.
- Stir in buttermilk and 60 ml maple syrup to make a soft dough.
- Drop spoonfuls of dough over the peaches, leaving small gaps.
- Bake 35–40 minutes, until the fruit bubbles and the topping is golden; rest 10 minutes before serving.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar in the fruit and topping
Conversion used: Replace 90 g sugar in the fruit with 90 ml maple syrup and 60 g sugar in the topping with 60 ml syrup; reduce buttermilk by 30 ml. Bake at 165 °C instead of 180 °C.
Why Quebec maple syrup: Maple pairs naturally with ripe peaches and cinnamon, giving the cobbler a gentle caramel depth. The fruit remains the focus while the topping becomes tender and warmly aromatic.
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 →