Tapioca Stuffed Chai Spice Baked Apples

Tender baked apples are flavored with chai spices and filled with a creamy tapioca pudding in these Tapioca Stuffed Chai Spice Baked Apples.

Serves: 4Prep: 20 minutesCook: 1 hour 10 minutesTotal: 1 hour 30 minutes

Serves: 4


  • 1 box (3.25 oz.) Cook & Serve Pudding & Pie Filling - Tapioca
  • 2 cups milk
  • 4 large baking apples (like golden delicious or gala apples)
  • 4 tablespoons unsalted butter, softened
  • 1⁄4 cup brown sugar
  • 1⁄4 cup sliced almonds
  • 2 tablespoons ground cinnamon
  • 1 1⁄2 tablespoons ground cardamom
  • 1 tablespoon ground ginger
  • 1 1⁄2 teaspoons ground nutmeg
  • 1 1⁄2 teaspoons ground cloves
  • 1 teaspoon ground black pepper


  • Prepare the spice mix by combining the cinnamon, cardamom, ginger, nutmeg, cloves and black pepper in a small mixing bowl, and whisking until thoroughly combined.
  • 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 ½" from the bottom. 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 ¾ teaspoon of the chai spice mix in a small mixing bowl (you can reserve the rest of the chai spice mix for other recipes). Evenly spread the mixture inside each of the four apples. Bake for 45 minutes-1 hour, or until the apples are fork tender. Allow the apples to cool to warm, about 15-20 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- 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!