Baked-apple Tapioca Pudding

After a day of apple picking, use your harvest in this sweet treat that both kids and adults will love.

by Dani Yokhna
Baked-apple Tapioca Pudding. Photo by Virginia Pinkston (
Photo by Virginia Pinkston

Yield: 8 servings


  • 3 large, tart cooking apples
  • 3 cups water
  • juice of 1 lemon
  • 1/2 cup quick-cooking tapioca
  • 1 cup firmly packed light-brown sugar
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 T. butter, quartered
  • light cream to garnish (optional)

Preheat oven to 375 degrees F. Grease an 8- by 8-inch baking dish.
Peel and slice apples and place in baking dish. Combine water and lemon juice, and pour over apples. Cover with aluminum foil, and bake for 45 minutes.

In medium-sized bowl, combine tapioca, sugar, salt, cinnamon and nutmeg. Stir mixture into apples; dot with butter. Cover and bake 10 more minutes, then stir. Cover and bake 5 more minutes. Serve immediately topped with light cream, if desired.


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