7 Canadian Dishes That Feed Six or More People
From berry pies to bakery staples, these Canadian dishes are built for a table full of people and hold up well when served warm.
Canadian home cooking has a practical streak. It makes room for fruit in season, simple pastry, and desserts that can be cut into generous pieces without fuss.
These seven dishes are all suited to serving six or more. Some are baked, some are stovetop, and all of them are the sort of food that can sit at the center of a family meal or a gathering with room to spare.
A berry dessert that comes together quickly
Blueberry GruntCanadianOpen the recipe →Blueberry grunt is a straightforward cooked-berry dessert with soft dumplings steamed or simmered on top. The berries turn jammy and sharp, while the topping stays tender and biscuit-like, soaking up some of the fruit juices. It is worth cooking because it uses a modest amount of pantry material to feed a full table, and it tastes best while still warm. The main thing to know is that the dumplings need a lid and steady heat, so resist lifting the cover and let the steam do its work.
Small tarts with a rich, sticky filling
Butter TartsCanadianOpen the recipe →Butter tarts are small pastry shells filled with a sweet mixture that bakes into a soft, glossy center. The taste is rich, buttery, and deeply sugary, often with a little chew at the edges and a runnier middle if that is how they are made. They are worth cooking because they travel well, slice cleanly for sharing, and make a crowd feel well fed without requiring a complicated meal. One thing to know before starting is that the filling can bubble over, so a baking sheet under the tart tin saves cleanup.
A prairie pie with a custard heart
Flapper PieCanadianOpen the recipe →Flapper pie is a simple pie with a crumb crust, a vanilla custard filling, and a meringue or whipped topping depending on the version. It tastes creamy, lightly sweet, and a little nostalgic, with the crumb base giving it more structure than a soft pudding. It is worth making for a larger group because it cuts neatly into satisfying squares or wedges and does not need much garnish. Before you begin, know that the filling needs enough time to cool and set, so it is not a last-minute dessert.
Chewy bagels with a distinct sweet edge
Montreal-style bagelsCanadianOpen the recipe →Montreal-style bagels are smaller and denser than many other bagels, with a chewy crumb, a lightly sweet dough, and a finish from the wood-fired or hot oven bake. They taste toasty, yeasty, and a little sweet, and they are made for serving a crowd at breakfast or brunch with smoked fish, cream cheese, or simply butter. They are worth the time because a batch feeds many people and freezes well. One thing to know is that the dough is usually boiled before baking, so give yourself space and a large pot.
No-bake bars with three neat layers
Nanaimo BarsCanadianOpen the recipe →Nanaimo bars are layered bars with a crumb and coconut base, a custard-flavored middle, and a chocolate top. They taste sweet, rich, and slightly crisp on top, with a soft center and a chewy base that holds together when chilled. They are worth making because they are easy to portion for a crowd and do not require oven time, which is useful when the kitchen is already busy. The main thing to know is that they need chilling to set properly, so make them ahead rather than trying to slice them warm.
A simple cake that bakes in syrup
Pouding chômeurCanadianOpen the recipe →Pouding chômeur is a Quebec dessert made by pouring cake batter over hot syrup or cream so it bakes into a soft, saucy pudding. The result is tender cake with a caramel-like sauce underneath and a warm, milky sweetness through each spoonful. It is worth cooking for a group because it is plain to assemble and meant to be served straight from the dish, with no shaping or decorating. One thing to know is that the batter goes into the pan over the sauce, and it should not be stirred once assembled.
A fruit pie with a deep, woodsy flavor
Saskatoon Berry PieCanadianOpen the recipe →Saskatoon berry pie is a classic double-crust or lattice pie filled with berries that taste somewhere between blueberry, almond, and plum. The filling is sweet, dark, and slightly earthy, and it holds its shape well when baked and cooled. It is worth making because it serves a crowd cleanly and brings a distinctly Canadian fruit to the table in a form most people recognize. Before you start, know that the filling benefits from a little thickener, since the berries release juice as they bake.
These dishes cover dessert, brunch, and a few good things in between, but they all share the same useful trait: they can be made in one kitchen and shared with many hands. For a gathering, that is usually enough.