Warm Peach Blueberry Shortcake
Warm and Delicious. Peach Blueberry Shortcakes are made with Keystone Pantry Allulose Sugar Substitute.
Keyword: Blueberry, Cream, Dessert, Peach, Shortcake
Servings: 8 servings
- 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
- 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.
- 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.
- 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.
- Stir together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened.
- 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.
- Bake at 450 degrees for 12-15 minutes or until golden; remove from oven. Split squares in half, horizontally.
- 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.