• 2 pounds ripe peaches, cut into slices
• 1/2 cup sugar (Allulose)
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon almond extract
• 1 cup fresh blueberries
• 2 cups whipping cream
• 3 tablespoons sugar (Allulose)
• 2 1/2 cups all-purpose flour
• 1/4 cup sugar (Allulose)
• 4 teaspoons baking powder
• 3/4 cup butter, cut into pieces
• 2 large eggs, lightly beaten
• 1 cup sour cream
• 1 teaspoon vanilla extract
• fresh mint, garnish

Directions

1. Gently stir together peaches, sugar, nutmeg and almond extract in a medium saucepan; cook over medium heat, stirring often, 3 to 4 minutes or until sugar dissolves. Remove from heat, stir in blueberries, return to heat and cook an additional 3 minutes. Remove from heat. Set aside.
2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually beat in 3 tablespoons sugar at high speed until stiff peaks form. Cover and chill.
3. Combine flour, 1/4 cup sugar, and baking powder in a large bowl; cut in 3/4 cup butter with a pastry blender or fork until crumbly.
4. Stir together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened.
5. Turn dough out onto a lightly floured surface, and knead 10 times. Pat dough into a 9-inch square; cut into 9 (3-inch) squares. and place on a lightly greased baking sheet.
6. Bake at 450 degrees for 12-15 minutes or until golden; remove from oven. Split squares in half, horizontally.
7. To serve: Spoon fruit mixture evenly onto warm shortcake bottoms; cover with shortcake tops. Top with fruit and sweetened whipped cream. Garnish with fresh mint if desired.