Dean Covert’s
Apple Tapioca
A tasty variation on baked apples
About this recipe
By Claudia Elliott
Preparing this recipe is on my to-do list and I have a little box of quick-cooking tapioca ready in my cupboard. When I’ve tried it I will share photos and notes for you here. In the meantime, feel free to give it a try.
I’ll post photos of this recipe after I’ve tried it.
Ingredients & instructions
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3/4 cup tapioca
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Cold water
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2-1/2 cups boiling water
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1/2 tsp salt
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7 sour apples
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2 Tbsp butter or margarine
Soak tapioca 1 hour in cold water to cover; drain, add boiling water and salt. (Quick-cooking tapioca requires no soaking). Cook in double boiler until transparent. Core and pare apples. Arrange in buttered baking dish. Fill apple cavities with sugar, pour tapioca over apples, dot with butter or margarine, and bake at 350℉ until apples are soft. Serve with sugar and cream.
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About Dean Covert
Dean Covert lived in Tehachapi in 1979 when she submitted this recipe to be published in The Original Tehachapi Apple Book. We would appreciate having additional information to include in her biography and perhaps a photo. CLICK HERE to share information.
