Festival du Voyageur Maple-Glazed Bannock with Wild Berry Compote

By · Reviewed by AislePrompt Editorial · ·

Traditional Canadian bannock bread glazed with maple syrup and served with a vibrant wild berry compote, celebrating Winnipeg’s iconic winter festival flavors. This canadian-inspired desserts ready in about 45 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 6 Canadian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Cut in 4 tbsp cold cubed unsalted butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
  2. Step 2: Stir in 3/4 cup whole milk until just combined into a soft dough. Turn dough onto a floured surface and knead gently 3-4 times. Shape into a 7-inch round and place on a parchment-lined baking sheet.
  3. Step 3: Brush the dough top with 2 tbsp pure maple syrup and bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
  4. Step 4: Meanwhile, in a small saucepan combine 2 cups mixed wild berries, 1/3 cup granulated sugar, and 1 tbsp lemon juice. Cook over medium heat for 5 minutes until berries soften.
  5. Step 5: In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water until smooth. Stir into the berry mixture and cook for 2 more minutes until the compote thickens.
  6. Step 6: Remove bannock from oven and brush again with remaining 2 tbsp maple syrup. Serve warm with the wild berry compote spooned on top.

Equipment for this recipe

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Frequently asked questions

How long does Festival du Voyageur Maple-Glazed Bannock with Wild Berry Compote take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Festival du Voyageur Maple-Glazed Bannock with Wild Berry Compote?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Festival du Voyageur Maple-Glazed Bannock with Wild Berry Compote?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Festival du Voyageur Maple-Glazed Bannock with Wild Berry Compote for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Festival du Voyageur Maple-Glazed Bannock with Wild Berry Compote?

Canadian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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