To be perfectly honest, I don’t remember eating apple kugel (or other sweet kugels) for Rosh Hashana when I was growing up. (We did, however, always have a sweet kugel during passover made with matzo meal, dried fruit and an apricot glaze.) Perhaps because our family often had chicken with a sweet, fruity glaze, we avoided sweet sides. But for many people, sweet sides are traditional.
Apples: I prefer a crisp, tart apple like a Pink Lady, Fuji or Macintosh, but use any apple you like.
Crumble-Topped Apple Kugel
3/4 lb. broad egg noodles
1/2 cup raisins, seedless
1/2 cup orange juice
4 large eggs
1/4 cup sugar
2 Tbsp. flour
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. allspice — *optional
1 tsp. vanilla
1/4 cup butter or margarine — melted
4 to 6 medium apples — peeled, cored and diced (4 cups diced)
3 Tbsp. butter or margarine
1/4 cup flour
1/4 cup brown sugar
1/2 tsp. cinnamon
1/4 cup quick cooking oats
1/8 tsp. salt
Prepare the noodles following package directions. Drain well and set aside to cool.
In a small bowl, combine the raisins and the orange juice. Microwave for 30 seconds and set aside to cool. This helps the raisins absorb some of the juice and plumps them up.
In a large mixing bowl, whisk together the eggs, sugar, flour, salt, cinammon, allspice, vanilla and melted butter or margarine. Add the cooled noodles, raisins, orange juice and apples. Mix everything together and pour into a well greased 9″x13″ baking dish.
In another small mixing bowl, combine all of the topping ingredients. Use your fingers to incorporate the fat into the dry ingredients, forming a crumbly mixture. Sprinkle the crumbs evenly over the noodles and bake at 375 for 50-60 minutes, until golden brown and firm to the touch.
my kugel is in the oven AS we speak! i hope it`s delicious 🙂
Hope you liked it!
can this be made ahead &frozen??
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