Baked Apple Tapioca Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.
• Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.
• Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.

Steps:

• Combine apples and sugar in a large saucepan. Mix together, then let stand until juice starts to be released from apples. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard 1 minute, continuing to stir frequently.
• Mix tapioca, cinnamon, and lemon juice into apples. Boil hard for 1 minute more, continuing to stir. Pack mixture into a sterilized quart jar, a spoonful at a time, ensuring that there are no air bubbles in mixture. Secure sterilized lid.
• Place a rack in the bottom of a large stock pot and fill halfway with boiling water. Carefully lower jar into pot using a holder. If processing more than one jar, leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Can be stored up to one year.

Steps:

• Place the apples, brown sugar, cinnamon, salt, and tapioca into a bowl, and toss to coat apple slices.
• Place the apple mixture into a slow cooker. Pour lemon juice and boiling water over the apples.
• Set the cooker to High and cook until apples are tender and thickened, 3 to 4 hours.
• Mix in raisins if desired; serve warm.

Steps:

• Having soaked the tapioca overnight, drain and place it in a saucepan with the milk, vanilla extract, and butter. Bring to a boil, turn to low, and simmer, stirring in the honey, agave, or sugar, for another 10 minutes.
• Cut your overnight magically plumped apricots into halves or quarters, if desired. In another saucepan, place the water, cinnamon, orange juice, agave or honey, and apples and bring to a boil, giving it a good stir now and then. Simmer for about 10 to 15 minutes, or until the apples are tender.
• Now, here you can do one of two things. Serve the stewed fruit as is on top of the tapioca or put the tapioca in a small ovenproof dish with another tablespoon of butter, pour the apples and apricots on top, and bake at 350°F/180°C for 15 or so minutes. The choice, Cilla, is yours.

Steps:

• Soak pearl tapioca for one hour in enough cold water to cover; drain; add boiling water and salt.
• Note that minute tapioca requires no soaking.
• Cook in double boiler until transparent.
• Core and pare apples; arrange in a buttered pudding-dish; fill cavities with sugar.
• Pour over the tapioca and bake in a moderate oven till apples are soft.
• Serve with sugar and cream or a custard sauce.
• Recipe note: Rhubarb or pineapple may be substituted for apple, and sugar added to taste.

Steps:

• Arrange the apples in a 2-qt. baking dish coated with cooking spray. In a saucepan, combine the water, brown sugar, tapioca, lemon juice, salt and nutmeg. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Pour over the apples. Cover and bake at 350° for 30-35 minutes or until apples are tender. Serve warm.

Steps:

• In a Dutch oven, combine the first 6 ingredients. Cover and simmer just until apples are tender. , Using a slotted spoon, transfer apples to a bowl. Add water and tapioca to pan. Cook and stir until thickened and clear. Pour over apples. Serve warm with cream, ice cream or whipped cream.

Steps:

• Put the 6 first ingredients in a casserole.
• Cook at medium heat, stirring constantly, about 15 minutes or until it thickens.
• Let cool to room temperature.
• Add the applesauce and whisk.
• Put in indivudual dessert dishes and put in the fridge at least 2 hours.
• Serve cold, with a slice of apple as a garnish.
• It's important to stir constantly if you don't want your tapioca to stick together.

Steps:

• Peel and slice apples. Layer apples in greased 2-quart casserole dish. Combine water and lemon juice and pour over apples. Bake at 350°F for 15 minutes. Mix together tapioca, brown sugar, salt, cinnamon, and nutmeg. Stir into hot apples. Add butter and stir until melted. Cover and continue baking for another 15 minutes, stirring once. Let stand 10 to 15 minutes before serving. Top with sweetened whipped cream.

Steps:

• Preheat oven to 400°F. Toss apples with sugar, tapioca and spices. Let stand 15 min.
• Line 9-inch pie plate with 1 of the crusts as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
• Bake 45 to 50 min. or until juice begins to bubble through slits in crust. Cool.

Steps:

• Heat oven to 375°F.
• Core apples to within 1/2 inch of bottom. Peel 1-inch strip of skin from around middle of each apple, or peel upper half of each apple to prevent splitting. Place apples in ungreased glass baking dish.
• Place 1 teaspoon to 1 tablespoon sugar, 1 teaspoon butter and 1/8 teaspoon cinnamon in center of each apple. Sprinkle with additional cinnamon. Pour water into baking dish until 1/4 inch deep.
• Bake 30 to 40 minutes or until apples are tender when pierced with a fork. (Time will vary depending on size and variety of apple.) Spoon syrup in dish over apples several times during baking if desired.