Baked Peaches and Blueberries with Crisp Nut Topping

• 10- or 12-oz. pkg. frozen blueberries (2 cups fresh)
• 2 (16- or 20-oz.) pkgs. frozen sliced peaches (9 cups peeled, pitted and sliced fresh)
• 14 cup quick-cooking tapioca (granulated or instant)
• 13 to 23 cup sugar
• 2 Tbs. fresh lemon juice
• 2 to 3 tsp. grated lemon peel
• 12 tsp. ground cardamom (optional)
• 1 12 cups pecan or walnut halves

1. Position rack in middle of oven.
2. Preheat oven to 400?F.
3. In large bowl, combine blueberries and peaches (plus juices), tapioca, sugar, lemon juice, lemon peel and cardamom (if using).
4. Transfer to 2-quart (or slightly larger) baking dish.
5. Sprinkle pecans or walnuts on top.
6. Set pan on foil-lined baking sheet.
7. Bake until fruit is tender and juices are thick and bubbly, 35 to 45 minutes.
8. If nuts begin to burn before fruit is done, cover dish loosely with aluminum foil.
9. Set crisp on wire rack and let cool at least 10 minutes before serving.

frozen blueberries, peaches, tapioca, sugar, lemon juice, ground cardamom, pecan

Taken from www.vegetariantimes.com/recipe/baked-peaches-and-blueberries-with-crisp-nut-topping/ (may not work)