Ingredients
- 5 cups sliced fresh peaches
- 100 ml Quebec maple syrup
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup cold butter, cubed
- 1/2 tsp ground ginger
Method
- Mix peaches with 50 ml of maple syrup and ginger.
- Combine oats, flour, and butter in a bowl; stir in remaining 50 ml syrup until crumbly.
- Spread peaches in a baking dish and top with the oat mixture.
- Bake at 175°C for 25-30 minutes until golden brown.
Conversion and rationale
Original sweetener (classic version): 120 g brown sugar
Conversion used: 100 ml maple syrup; replaced granulated sugar with liquid syrup in the topping.
Why Quebec maple syrup: The syrup creates a sticky, caramelized glaze on the peaches and a chewy oat crust.
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 →