Ingredients
- 6 peaches, sliced
- 1/3 cup maple syrup
- 1 tbsp cornstarch
- 1 cup oats
- 3/4 cup flour
- 1/2 cup cold butter
- 1/4 cup maple syrup (topping)
- 1/2 tsp cinnamon
Method
- Toss peaches with 1/3 cup maple syrup and cornstarch; spread in dish.
- Rub oats, flour, butter, cinnamon and 1/4 cup maple syrup into crumbs.
- Scatter crumble over fruit.
- Bake at 175°C 35–40 min until golden and bubbling.
Conversion and rationale
Original sweetener (classic version): 1/2 cup sugar (filling) + 1/2 cup brown sugar (topping)
Conversion used: Filling sugar → 1/3 cup maple syrup + 1 tbsp cornstarch; topping brown sugar → 1/4 cup maple syrup rubbed into crumbs; oven −15°C.
Why Quebec maple syrup: Maple binds the crumble with a toffee edge and complements peach; local Québec syrup lowers food-miles versus cane sugar.
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 →