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  • Tamera Chapman

    Berry crumble 2 containers of blueberries 2 containers of raspberries tsp vanilla Bring to a light boil Crumble 1/2 c pecans 1/2 c walnuts I added a few almond slivers tsp butter (I used the soy free spread we had on hand) 1/8th tsp cardamom tbsp cinnamon blend until "crumbly" drain excess juice of berries put them in a pie dish top them with the crumble bake 450 for 8-10 mins (just until it browns)

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