Karen, my question is... what could we use to substitute for the tapioca? Guar gum or Xanthan Gum? And what quantity, do you think?

Baked Peaches and Blueberries with Crisp Nut Topping
Serves 8

This recipe works well with frozen fruit - and you don't have to do any peeling or slicing! Serve warm or chilled, on its own or with a scoop of nondairy frozen dessert. It's also a great topping for waffles.
· 10 or 12-ounce package frozen blueberries (2 cups fresh)
· 2 (16 or 20-ounce) packages frozen sliced peaches (9 cups peeled, pitted and sliced fresh)
· ¼ cup quick-cooking tapioca (granulated or instant - see Note)
· 1/3 to 2/3 cup sugar
· 2 tablespoons fresh lemon juice
· 2 to 3 teaspoons grated lemon peel
· ½ teaspoon ground cardamom (optional)
· 1-1/2 cups pecan or walnut halves

Position rack in middle of oven. Preheat oven to 400°F.

In a large bowl, combine blueberries and peaches (plus juices), tapioca, sugar, lemon juice, lemon peel and cardamom (if using). Transfer to a 2-quart (or slightly larger) baking dish. Sprinkle pecans or walnuts on top. Set pan on foil-lined baking sheet.

Bake until fruit is tender and juices are thick and bubbly, 35 to 45 minutes. If nuts begin to burn before fruit is done, cover dish loosely with aluminum foil.

Set crisp on wire rack and let cool at least 10 minutes before serving.

Per Serving: 243 Cal; 2G Protein; 15G Total Fat (1G Sat. Fat); 28G Carb; 3MG Sodium; 3G Fiber.


NOTE: Tapioca is a starchy substance extracted from the root of the cassava plant. Available in granules, flakes, pellets (called pearl tapioca) and flour or starch. Flour is used as a thickening agent, much like cornstarch. Pearl tapioca is used mainly to make pudding.