Slab pie peach -blueberry TEST

 NOTE: this dish can not be held. you need to serve it the same day you make it. When held over the crust becomes soggy

• 1/2 cup butter, melted
• 245 g  almond flour
• 1/2 cup brown granulated erythritol (I used Swerve)
• 1 teaspoon almond extract
• 4 cups sliced peaches (about 1/2inch thick)
• 1 cup blueberries
• 2 tablespoons butter
• 1/4 cup brown swerve
• 1 teaspoon ground cinnamon

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine the melted butter, almond flour, erythritol, and almond extract in a medium-sized bowl.
3. Stir with a fork until combined until a dough ball is formed.
4. Turn the dough out onto a small cookie sheet (about 13 x 10.)
5. Press the crust, firmly and evenly, into the bottom of the pan and up the sides to form a small rim.
6. Bake 8 minutes, then remove from the oven.
7. Spread the peaches out in a thin layer.
8. Sprinkle with blueberries.
9. Melt the remaining butter, swerve and cinnamon together and stir.
10. Drizzle the butter mixture over the top of the fruit.
11. Bake the pie for 35 – 40 minutes, or until the peaches are soft, and the juices are bubbling up through the fruit.
12. Remove from the oven and cool completely before slicing.
13. Serve warm with ice cream, or chill for a firmer crust.
14. Store in an airtight container in the refrigerator for up to one week or freeze for up to 3 months.