Apple Tapioca
This Apple Tapioca recipe is built around pearl tapioca or 0.5 cup minute (instant) tapioca, and it comes together in about 6 hours from start to finish. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 6h
- Total 6h
- Serves 6
- Level Easy
Ingredients
- ¾ cup Pearl tapioca or 0.5 cup minute (instant) tapioca
- 2 cup Boiling Water
- ½ tsp Salt
- 6 Apples
- ½ cup Brown Sugar
- 1 tsp Ground Cinnamon
- 1 tbsp Butter
Method
- 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.
- Cook in a double boiler until the tapioca is entirely transparent.
- 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.
- Pour the hot tapioca over these, place in a hot oven, and bake until the apples are soft.
- Serve either hot or cold with sugar and cream.
Tips for the best Apple Tapioca
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Apple Tapioca ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for pearl tapioca or 0.5 cup minute (instant) tapioca?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How many people does this Apple Tapioca recipe serve?
As written it serves 6. The quantities scale up or down in a straight line, so double everything for 6×2.
Is Apple Tapioca kosher?
Yes — this version is kosher and halal and naturally gluten-free and vegetarian as written. Always check packaged ingredients if you have strict requirements.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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