I was trolling through my old pictures and found some of the very first shots I took with my DSLR. I was so excited when I bought this camera. Even though I barely knew how to turn it on, I thought it would magically transform my shots into works of art. Talk about delusional. This is one of the first recipes I photographed with my Canon XSi. Lighting issues aside, there were a few shots that were actually usable (the ones in this post) but the majority of them were awful. Really really bad. I had no idea that good photography was much more than just snapping a picture. It’s truly an art form that requires study and lots and lots of practice. While I’m far from being a great photographer, learning the basics of lighting, exposure, and color balance has helped my photography immensely – no more orangey yellow hash browns or green-blue chicken. What a difference a year makes.
I’m not sure why I never posted this recipe because it was delicious. This recipe is adapted from a Whole Foods recipe and it’s what my mom would have called a rising crust cobbler. It’s a quick easy way to satisfy your cobbler craving. Taste your nectarines (or peaches if you like) to see if they’re sweet. If not, add a 1/4 cup sugar to the syrup- cornstarch mixture. I didn’t peel the nectarines but if using peaches you probably should.
Nectarine Blueberry Buttermilk Cobbler
- 1/4 cup maple syrup
- 1 teaspoon cornstarch
- 3/4 pound nectarines, pitted and thickly sliced
- 1 (6-ounce) carton blueberries
- 1/4 cup (1/2 stick) butter, cut into large pieces
- 1 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups lowfat buttermilk
- 1/4 cup sugar (optional)
- Preheat oven to 375°F. In a medium bowl, whisk together maple syrup and cornstarch. Add peaches and blueberries and toss gently to coat; set aside. If peaches aren’t sweet enough, add sugar.
- Put butter into an 8-inch square pan. Heat in oven just until butter is melted, 2 to 3 minutes, then remove and set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Stir in buttermilk and mix until just combined to make a thick batter. Pour into pan over melted butter without stirring. Scatter peach mixture evenly over batter and bake until golden and bubbly, 50 to 55 minutes.