It all started the other Saturday when I was out with a friend. She decided to stop by our local Great Harvest Bread Company for something called a “Savannah bar”.
“What’s a Savannah bar?”
“It’s a drug.”
Ah, but she was right!
As soon as I had one I was addicted.
But at $2 a pop, I knew I couldn’t afford this particular addiction, and had to learn how to make them myself.
Of course, I had to buy several more so I could study the ingredients and try to backward engineer the recipe.
The Savannah bar has a dense crust with coconut, finely chopped nuts, oats and whole wheat flour. Then comes a more cobbler-like pastry layer that is moister. Then it’s topped with fresh seasonal fruit, and baked. The ooey-gooey pastry comes up inbetween the fruit pieces and spills over, just like a cobbler does. And indeed, they are super scrumptious.
And quite filling. One bar more than fills you up for breakfast. I love how nutritious the ingredients are also. You can enjoy one as a snack or dessert, with coffee or tea or in place of breakfast, guilt free.
I sat down with Google to search for the recipe. A couple of hours later, I discovered that the Savannah bar, also called a Cobbler or Harvest bar, is based on the Mazurka.
Apparently it’s a Polish pastry that is quite popular in Seattle. Who knew?
I found a recipe for Marzurka Bars and did a little tweaking. The result, pictured here, was fantastic…
but not exactly like the Savannah bars I crave.
The pastry is a bit more crumbly, and it doesn’t ooze up around and inbetween the fruit.
So I’m putting it to you cooking experts out there.
Here’s the recipe for Mazurka Bars. They’re certainly lovely. But how can I make them taste more like my beloved Savannah bars?
- 2 cups Oats
- 1 cup Whole Wheat Flour
- 1 cup Brown Sugar or Sucanat
- 1/2 cup finely chopped Pecans or Walnuts
- 1/2 cup Unsweetened Coconut
- 1/4 t Salt
- 1/2 t Baking Soda
- 1 1/2 sticks Butter, melted
- 1 t Vanilla Extract
Mix ingredients together and place into a greased baking pan. Pour fresh sliced fruit over top.
Bake at 325 for 45 minutes.
Again I put to you: If you’ve ever had a Savannah Bar, how would you tweak this recipe to make it have the same texture?
If I were to venture a guess, I would think that the crust and pastry are two different batches of ingredients. Maybe the topping has more sugar, and some milk? Not sure.