• Susan Caldwell

Summer Cobbler by Todd Mozingo (Franchise Owner: Flour Power North Hills and Falls River)

Summer Camp is here, which means we get to host so many different faces and personalities in our North Hills and Falls River studios! Sure, welcoming dozens of campers each week could feel daunting, but it doesn’t! First, we truly serve the most gracious, friendly families imaginable. Second, we do so with a seasoned staff of professionals who show up each day committed to ensuring the safety and edification of our campers.

While owning the North Hills studio is a very new undertaking for me, (only three months!) I have owned Falls River for a few years. More importantly, I’m fortunate to have a manager who has worked with me for seven years, as well as teachers, retired teachers and other team members who have been a part of my work family from two to five years. Their professionalism, relevant experience, and longevity with my businesses makes summer and every season a welcome adventure.

I’ll leave you with a recipe for an adaptable summer treat my mother used to make, primarily with peaches or blueberries. 

Happy summer! We can’t wait to see you soon!

Summer Cobbler

  • 6 tbs butter 

  • 2 cups sugar, divided

  • 3/4 cup all purpose flour 

  • 2 tsp baking powder 

  • Dash of salt

  • 3/4 cup whole milk

  • 2 cups of fruit

Melt butter in a 2 qt baking dish. Mix 1 c of sugar with flour, baking powder and salt. Add milk and stir. Pour batter over butter in dish. Do not stir batter into butter. Combine remaining cup of sugar with fruit (adjust slightly depending on fruit type and ripeness.) Spoon fruit over batter. Do not stir. Bake at 350 for approximately 1 hour. Enjoy!

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