Ingredients
- 900 g ripe plums, quartered
- 90 ml Québec maple syrup
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 120 g rolled oats
- 100 g all-purpose flour
- 100 g cold unsalted butter, cubed
- 1/2 tsp salt
- 60 g chopped walnuts
Method
- Toss plums with 60 ml maple syrup, lemon juice, and cinnamon; place in a baking dish.
- Rub butter into oats, flour, salt, walnuts, and the remaining maple syrup until crumbly.
- Scatter the topping over the plums.
- Bake at 175 °C for 35–40 minutes, until bubbling and golden.
- Rest for 10 minutes before serving.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar in the fruit and 100 g brown sugar in the topping
Conversion used: Replace 200 g combined sugars with 90 ml maple syrup; omit added fruit juice and keep the topping crumbly with oats and flour. Bake at 175 °C instead of 190 °C, a 15 °C reduction.
Why Quebec maple syrup: Maple brings mellow caramel notes to tart plums and makes the walnut topping taste fuller. It is a natural seasonal pairing that uses Québec produce and syrup together.
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 →