Baked Apple Tapioca
American
Tart apples baked under a glossy layer of tapioca.
- Servings (recipe yield)
- 6 servings
- Prep time
- 15 min
- Cook time
- 50 min
- Rest / chill / soak
- 1 hr
- Total time
- 2 hr 5 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Ingredients
- ¾ cup small pearl tapioca
- 7 medium tart apples, peeled and cored
- ½ cup granulated sugar
- ½ tsp table salt
- 1 tsp unsalted butter, for the dish
- 2½ cups, plus water for soaking water
Instructions
- Cover the tapioca with cold water for 1 hour, then drain. Simmer it with the measured water and salt, stirring often, until the pearls turn mostly translucent. Add a splash of water if it thickens before the centers soften.
- Heat the oven to 350°F (175°C). Butter a baking dish and arrange the apples in it. Divide the sugar among the apple centers and pour the tapioca around them.
- Bake until a thin knife slides easily into an apple, about 30 to 40 minutes. Let the pudding rest briefly before serving.
Source: Adapted from Fannie Merritt Farmer’s public-domain Boston Cooking-School Cook Book · Recipe source · Public-domain source license