Dessert: Canada – Nunavut – Bannock with Berry Compote

Serving Size: 6

Approximate Time

Prep 25 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 2 tbsp (30 g) baking powder
- 1 tsp (6 g) fine salt
- 3 tbsp (45 g) granulated sugar
- 1/3 cup (75 g) cold butter or rendered tallow/lard, cubed
- 1 large egg, beaten (approx. 50 g) (optional for richer texture)
- 1 to 1 1/4 cups (240–300 ml) milk or water, plus extra as needed
- 2 tbsp (30 ml) vegetable oil or melted butter for frying (if pan-cooking)
- 1 tbsp (15 g) butter for brushing (if baking)
- 2 cups (300 g) mixed local berries (cloudberries/bakeapples, blueberries, crowberries, or a mix)
- 1/3 cup (67 g) granulated sugar (adjust to taste; more for tart berries)
- 2 tbsp (30 ml) water
- 1 tbsp (15 ml) fresh lemon juice (or to taste)
- 1 tsp (3 g) cornstarch mixed with 1 tbsp (15 ml) cold water (optional, for thicker compote)
- Pinch of salt
- Optional for serving: whipped cream or a dusting of powdered sugar

Instructions

Short Description:
A simple, slightly sweet bannock served warm with a simmered compote of local Arctic berries. The hearty fried or baked bread and bright, syrupy berry topping make a comforting Northern Canadian dessert.

Regional Notes:
This Nunavut-style version pairs traditional bannock—often cooked on a griddle or over an open fire—with a compote made by simmering local berries (cloudberries/bakeapples, blueberries, crowberries) and sugar until syrupy. The result emphasizes local foraged fruit and the straightforward cooking methods used in Northern Canada.

1. Make the berry compote: in a medium saucepan combine the berries, 1/3 cup (67 g) sugar, 2 tbsp (30 ml) water, lemon juice, and a pinch of salt. Bring to a gentle simmer over medium heat.
2. Simmer the berries, stirring occasionally, until they release juice and the mixture thickens slightly, about 8–12 minutes. If you prefer a thicker compote, stir in the cornstarch slurry and simmer another 1–2 minutes until glossy. Remove from heat and set aside to cool slightly.
3. Preheat for bannock: for oven method, preheat to 400°F (200°C). For stovetop/griddle method, heat a heavy cast-iron skillet or griddle over medium-low heat and have 2 tbsp (30 ml) oil or butter ready.
4. In a large bowl whisk together the flour, baking powder, salt, and 3 tbsp (45 g) sugar.
5. Cut the cold butter or lard into the dry ingredients with a pastry cutter or fork until the mixture resembles coarse crumbs (pea-size pieces).
6. In a small bowl whisk the egg (if using) with 1 cup (240 ml) milk or water. Pour into the dry ingredients and stir with a wooden spoon until a soft dough forms; add up to 1/4 cup (60 ml) more liquid if the dough is dry. Do not overwork.
7. Turn the dough onto a lightly floured surface and gently pat into a round disk about 1 inch (2.5 cm) thick. For individual servings, divide into 6 equal pieces and shape into rounds.
8. Cook the bannock:
   - Stovetop/griddle: carefully place the round(s) in the hot skillet, reduce heat to medium-low, cover with a lid or a shallow pan, and cook until golden and firm on the bottom, about 8–12 minutes. Flip, cover again, and cook another 8–10 minutes until cooked through. Total time will vary by thickness.
   - Oven: place the disk on a baking sheet or in a cast-iron skillet, brush the top with 1 tbsp (15 g) butter, and bake 20–25 minutes until golden and a toothpick inserted in the center comes out clean.
9. Transfer bannock to a rack and let rest 5 minutes. Slice or tear into pieces.
10. Serve warm: spoon berry compote over slices of bannock and top with whipped cream or a light dusting of powdered sugar if desired. Compote can be served warm or at room temperature; leftovers keep refrigerated for 2–3 days.