Apple Tapioca with Brown Sugar and Cinnamon

Introduction

The brown sugar and cinnamon melt into the apple centers, and the hot tapioca bakes around them into a soft, spoonable pudding. If you use pearl tapioca, plan for the 4- to 5-hour soak; after that, the method is straightforward. You can serve it warm with cream for dessert or cold the next day when the tapioca has set more firmly.

Recipe Details

• Prep Time: 4 hours 20 minutes
• Cook Time: 1 hour
• Total Time: 5 hours 20 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 ½ cup minute (instant) tapioca instead of pearl tapioca if you want to skip the soak; the finished pudding will be smoother and a little less chewy.
• Swap the brown sugar for white sugar in the apple cavities for a cleaner sweetness with less molasses flavor.
• Choose tart, firm apples if you want the fruit to hold its shape and balance the sweetness more sharply.
• Serve it cold instead of hot with sugar and cream if you prefer a firmer, more set tapioca texture.

Tips for Success

• If you use pearl tapioca, drain off all the soaking water completely before adding it to the boiling water and salt.
• Cook the tapioca in the double boiler until every pearl is transparent; cloudy centers stay firm after baking.
• Butter the baking dish thoroughly so the sugar and butter around the apples do not stick as they melt.
• Bake until a knife slides into the apples with little resistance; that is the clearest sign they are done.

Storage and Reheating

Store cooled apple tapioca in an airtight container or tightly covered baking dish in the refrigerator for up to 3 days.

Do not freeze it if texture matters. The apples soften too much after thawing, and the tapioca can release water.

To reheat, cover and warm it in a 325°F oven for 15 to 20 minutes, or microwave individual portions in 30-second bursts until heated through. You can also eat it cold straight from the fridge.

FAQ

Can you use minute tapioca instead of pearl tapioca?

Yes. Use the ½ cup minute tapioca listed in the recipe, skip the soaking step, and expect the stovetop cooking to go faster.

What kind of apples work best in this recipe?

Use firm apples that keep their shape during baking. Softer apples will still work, but they tend to collapse more into the tapioca.

What can you use if you do not have a double boiler?

Set a heatproof bowl over a saucepan of simmering water and cook the tapioca there. Keep the bottom of the bowl above the water so the tapioca heats gently.

Can you make it dairy-free?

Yes. Replace the butter with a plant-based butter and serve it with a non-dairy cream, or skip the cream entirely.