Apple Tapioca with Cinnamon Brown Sugar

Introduction

You bake six cored apples with brown sugar, cinnamon, and butter, then pour hot tapioca over them before the dish goes into the oven. The result is part baked apple dessert and part pudding, with soft fruit and a lightly thickened sauce you can serve warm or cold.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes
• Servings: 6

Ingredients

• ¾ cup pearl tapioca or ½ cup minute (instant) tapioca
• 2 cups boiling water
• ½ teaspoon salt
• 6 apples
• ½ cup brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon butter

Instructions

1. If pearl tapioca is used, soak it for 4 or 5 hours and then drain off all the water. Minute tapioca will need no soaking. Add the tapioca to the boiling water and salt.
2. Cook in a double boiler until the tapioca is entirely transparent.
3. Peel and core the apples. Place them in a buttered baking dish, fill each cavity with sugar and cinnamon, and place a piece of butter on top of each.
4. Pour the hot tapioca over these, place in a hot oven, and bake until the apples are soft.
5. Serve either hot or cold with sugar and cream.

Variations

• Use minute (instant) tapioca instead of pearl tapioca to skip the soaking step and get a finer, more uniform pudding texture.
• Choose tart, firm apples such as Granny Smith or Braeburn in place of sweeter soft apples; they hold their shape better and balance the brown sugar.
• Replace the brown sugar with the same amount of white sugar for a lighter sweetness and less molasses flavor.
• Serve it cold instead of hot; the tapioca firms up more as it chills, so the dessert feels more like a set pudding.

Tips for Success

• If you use pearl tapioca, drain it thoroughly after soaking so extra water does not thin the pudding.
• Keep the tapioca in the double boiler until every pearl is transparent; cloudy centers mean it needs more time.
• Butter the baking dish well before adding the apples so melted sugar does not stick and scorch on the bottom.
• Fill the apple cavities as evenly as you can so the apples bake at a similar rate.
• Bake until a knife slides easily through the apples but they still hold their shape.

Storage and Reheating

Let the dessert cool, then transfer it to an airtight container or cover the baking dish tightly. Store it in the fridge for up to 4 days.

Freezing is not recommended. The tapioca tends to loosen after thawing, and the apples lose too much structure.

To reheat, warm larger portions in a 325°F oven, covered, for 15 to 20 minutes. Individual servings reheat well in the microwave in 30-second bursts. You can also serve it cold straight from the fridge.

FAQ

Do you need to soak pearl tapioca first?

Yes. Pearl tapioca needs 4 or 5 hours of soaking and should be drained before cooking, while minute tapioca goes straight into the boiling water.

What kind of apples work best in this recipe?

Use firm apples that soften without collapsing too fast, such as Granny Smith, Braeburn, Honeycrisp, or Jonagold. Very soft apples can fall apart before the tapioca finishes baking.

Can you use minute tapioca instead of pearl tapioca?

Yes, use the ½ cup amount listed for minute tapioca. It cooks faster and gives you a smoother texture with less distinct pearls.

Why is the tapioca still cloudy after cooking?