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Angela Ruth Strong's Crock-Pot Berry Cobbler

Angela Ruth Strong studied journalism at the University of Oregon and published her first novel, Love Finds You in Sun Valley, Idaho, in 2010. With movie producers interested in her book, she's decided to rerelease it and write sequels as a new series titled Resort to Love. This Idaho Top Author and Cascade Award winner also started IDAhope Writers to encourage other aspiring authors, and she's excited to announce the sale of her first romantic suspense novel to Love Inspired Suspense. For the latest news or to contact Angela, visit

Angela's Latest Book Release: Love Finds You in Sun

Actress Emily Van Arsdale has returned to her Idaho hometown - with an entire film crew in tow! With its stunning scenery and reputation for hosting celebrities, Sun Valley is the perfect setting for Emily’s newest romantic comedy. Tracen Lake is happy to work as a stunt consultant for the movie but not as thrilled to deal with a bunch of high-maintenance Hollywood types. But Tracen is surprised to discover in Emily a down-to-earth Idaho girl who does all her own stunts and loves the outdoors. As filming wraps up and Emily heads off to her next gig, will she be able to leave Sun Valley - and Tracen - behind?

Angela's recipe for Crock-Pot Berry Cobbler

Finding Love in Sun Valley, Idaho was originally set in Oregon where I grew up picking blackberries along the river. When I changed the setting to Idaho per the publisher's request, I had to change the blackberries to huckleberries, which is what my kids will remember picking at the family cabin during their childhood. In my book, the characters mention making cobbler, so here's a cobbler recipe that combines the best of both worlds--blackberries and huckleberries. Whether you're from Oregon or Idaho or on the other side of the country, you're sure to find love with this delicious, easy dessert.

1 cup flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs
2 tablespoons milk
2 tablespoons vegetable oil
2 cups blackberries
2 cups huckleberries/blueberries
3/4 cups water

Combine flour, 3/4 cups sugar, baking powder, salt, cinnamon, and nutmeg. Combine eggs, milk, and oil then stir into dry ingredients until moist. Spread batter evenly on the bottom of a greased slow cooker. In a saucepan, combine berries, water, and remaining sugar. Bring to a boil then pour over batter. Cover and cook on high for 2-2 1/2 hours or until a toothpick inserted into the batter comes out clean. Turn Crock-Pot off and let stand for thirty minutes before serving. Yield: 6 servings

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