Ingredients
- 900 g ripe plums, halved and pitted
- 120 ml Québec maple syrup
- 25 g cornstarch
- 1 tbsp lemon juice
- Topping: 150 g all-purpose flour, 100 g rolled oats, 100 g cold unsalted butter, 70 ml maple syrup, 1/2 tsp cinnamon, 1/4 tsp salt
Method
- Toss plums with 70 ml maple syrup, cornstarch, and lemon juice; arrange in a buttered baking dish.
- Combine flour, oats, cinnamon, and salt, rub in butter, and mix in the remaining maple syrup.
- Spread the crumble over the plums and bake at 175 °C for 40–45 minutes until the fruit bubbles.
- Cool for 15 minutes before serving warm.
Conversion and rationale
Original sweetener (classic version): 175 g granulated or brown sugar
Conversion used: Replace 175 g sugar with 140 ml maple syrup, use 25 g cornstarch to offset added liquid, and reduce the standard 190 °C oven by 15 °C.
Why Quebec maple syrup: Maple brings a mellow caramel note to juicy plums and toasted oats. The adaptation preserves the traditional British crumble while favoring Québec production.
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 →