Ingredients
- 6 ripe peaches, peeled and sliced
- 75 ml Quebec maple syrup (amber)
- 1 tsp cinnamon
- ½ tsp cardamom
- 2 tsp cornstarch
- 110 g all-purpose flour
- 90 g rolled oats
- 60 g cold butter, cubed
- pinch of salt
Method
- Preheat oven to 190 °C. Toss peach slices with 35 ml maple syrup, cornstarch, cinnamon, and cardamom; transfer to a greased 22 cm dish.
- Mix flour, oats, and salt; rub in cold butter until crumbly. Drizzle with remaining 40 ml maple syrup and toss.
- Spread topping over peaches in an even layer.
- Bake 30–35 min until golden and juices are bubbling at the edges.
- Serve warm with plain yogurt or whipped cream.
Conversion and rationale
Original sweetener (classic version): 100 g brown sugar (filling and topping combined)
Conversion used: Replace 100 g brown sugar with 75 ml amber maple syrup (35 ml filling, 40 ml topping). Add 2 tsp cornstarch to compensate for extra liquid from syrup. Bake at 190 °C (−15 °C vs. 205 °C).
Why Quebec maple syrup: Amber maple syrup's stone-fruit and caramel notes echo peach's natural flavour, creating a seamless taste; reducing refined sugar lowers processed carbohydrate content.
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 →