Styling and profiling my berry cobbler

This is my berry cobbler, featured in a photoshoot for Suffolk Living Magazine:

 Photo by R.E. Spears III, Suffolk News-Herald

Isn't it the most beautiful thing you've ever seen?

Fruit Cobbler
Adapted from Sally Smith, Suffolk gardener

For the batter:
1 cup self rising flour (I used White Lily)
1 cup milk
1/2 cup sugar
1/2 stick margarine or butter, melted

For the filling:
4 cups of berries (I used blueberries and blackberries)

3/4 cup sugar

3 tablespoons cornstarch

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 teaspoon vanilla

• Preheat oven to 350 degrees F.  Grease 8 X 8 inch pan and set aside.
• To make prepared fruit:  Mix 3/4 cup sugar with 3 tablespoons cornstarch.  Place 4 cups berries in a pan and add sugar/cornstarch mixture.  Add cinnamon and nutmeg to the mix.  Cook together, stirring constantly, until it starts to thicken.  Set aside to cool slightly.  Add vanilla before placing over flour mixture.
  In a large bowl combine the flour, sugar and milk, stir until all the lumps are gone.  Pour batter into greased baking dish.
• Spoon fruit or berry mixture over flour/sugar/milk and then drizzle with melted margarine.
• Place casserole dish on a baking sheet with aluminum foil to collect any spills.  Bake at 350 degrees for about 30-40 minutes or until golden brown.

One of the best things about this whole thing was flexing my food-styling skills. How do you think I did?