Tender baked apples are flavored with chai spices and filled with a creamy tapioca pudding in these Tapioca Stuffed Chai Spice Baked Apples...
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I decided to take a classic apple dessert and give it a brand new twist for Mother's Day with these Tapioca Stuffed Chai Spice Baked Apples. Baked apples are typically stuffed with brown sugar, butter, cinnamon and nuts, then they're baked and simply served warm.
But I changed it up with these baked apples by flavoring them with a blend of chai spices and filling them with the creamiest tapioca pudding. And just so you know, these baked apples are indeed mother-approved. I used my own mom as a taste tester, and she gave this dessert two thumbs up!
Tapioca Stuffed Chai Spice Baked Apples
by
Prep Time: 20 minutes
Cook Time: 1 hour, 10 minutes
Ingredients (Serves 4)
- 1 box (3.25 oz.) Kroger Cook & Serve Tapioca Pudding & Pie Filling
- 2 cups milk
- 4 large baking apples (I used golden delicious and gala apples.)
- 4 tbsp unsalted butter, softened
- 1/4 cup brown sugar
- 3/4 tsp DIY Chai Spice Mix
- 1/4 cup sliced almonds
Instructions
Prepare the tapioca pudding with the milk according to the package directions. Cover and refrigerate the tapioca until you're ready to use it.
Preheat your oven to 375°F. Core each of the apples, making sure to stop at least 1/2" from the bottom of the apples. Scoop out some of the insides to make a nice vessel to hold the pudding later.
Fill a 9"x9" baking pan with just enough water to cover the bottom of the pan. Place each apple into the pan, bottom side down.
Cream together the butter, brown sugar and chai spice mix in a small mixing bowl. Evenly spread the mixture inside each of the four apples. Bake for 45 minutes to 1 hour, or until the apples are fork tender. Allow the apples to cool to warm, about 15 to 20 minutes.
Toast the almond slices while the apples are cooling. Place the almond slices on a baking sheet in a single layer and bake at 325°F for 3 to 5 minutes, stirring them once or twice. The almonds are toasted when they're slightly golden brown and aromatic. Allow to cool.
Pour out about half the buttery goodness inside each apple into a bowl when they've cooled to warm. Set this aside -- you'll need it later.
Remove the tapioca pudding from the refrigerator and give it a stir. Fill each of the apples with the pudding, overfilling them slightly. Drizzle each apple with the reserved melted butter mixture, then top each with the toasted almonds.
Serve immediately. Enjoy!
Which sweet treat are you planning on whipping up to celebrate Mother's Day this weekend? (Psssstttt... the correct answer is these Tapioca Stuffed Chai Spice Baked Apples! ;) )
If you loved this recipe, you might also like my...
DIY Chai Spice Mix
Slow Cooker Apple Butter Rice Pudding
Whole Wheat Apple-Walnut Chai Bread
Have a mean sweet tooth? Satisfy it daily by joining the Desserts First recipe group on Facebook! :)
Have a mean sweet tooth? Satisfy it daily by joining the Desserts First recipe group on Facebook! :)
