I grew up in central Canada (just think north of the Dakotas) and in a German farming community. My mom and dad were both first generation Canadians.
Three 'regional' things that come to mind are Fruit Platz--a shortbread type base covered with sliced and sweetened fresh peaches or plums (those were the ones I liked best altho I suppose you could use any fruit that is in season) with a crumb topping. It was baked and best when it was served warm, and it didn't 'keep'--the fresh fruit would make the base soggy, so we were always encouraged to have seconds!
The second is Pluma Mous--a sweet cold 'soup' of stewed fruit--raisins, prunes, dried apples,pears,peaches or apricots in winter or canned apricots, plums or peaches added--the variations were endless. The juices were thickened with cornstarch and sugar and the seasoning included cinnamon and star anise. I'm sure every family had its own favourite mixture. It was often served for Sunday Faspa--afternoon lunch--like the English afternoon tea.
The third is Ruhl Kuhchen--a rich, but not sweet dough made with 'top cream' (the cream that rises to the top of fresh milk after it sits for a while)It was rolled out and cut into rectangles (sometimes a slit would be cut down the middle and one end would be pulled through to make it 'fancy') and deep fried. Always served with watermelon in my family, but also with rhubarb sauce or Roger's Golden Syrup.
When I think back to my growing up years, I often wonder how I managed to not be as round as a pumpkin!