Baked Peaches And Blueberries With Crisp Nut Topping

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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)

1⁄4 cup quick-cooking tapioca (granulated or instant)

1⁄3 to 2⁄3 cup sugar

2 Tbs. fresh lemon juice

2 to 3 tsp. grated lemon peel

1⁄2 tsp. ground cardamom (optional)

1 1⁄2 cups pecan or walnut halves

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