Apple Kugel

This morning when I stepped out of the house at 7:00 a.m. for my morning walk, there was a slight nip in the air. It isn’t sweater weather yet, but that thick, warm air that enveloped me every morning in the month of August has dissipated. The summer is shifting into fall mode. Purple plums and dusky concord grapes are peaking out from their baskets in the supermarket and I am eagerly anticipating the arrival of my favorite eating apple, the Honeycrisp. Fantastically crisp, it is sweet and tart at the same time with every juicy bite.

Apple Kugel

Delicious apples have been the top eating apple in the United States for the last 50 years, but have recently been dethroned by the Gala apple variety, and in Canada sweeter, juicier varieties are taking over. Honeycrisp, Ambrosia and Gala take the top spots in three apple-growing provinces. And if you like Honeycrisp apples, keep your eyes peeled (pun intended) for varieties such as Kenzi, Smitten, Cosmic Crisp and Envy, all worthy successors to that Macintosh apple that doggedly accompanied you through elementary school.

This recipe for apple kugel by culinary superstar Susie Fishbein, published in her classic cookbook, Kosher by Design Entertains, is a sweet accompaniment to chicken or beef and holds an honored spot at our holiday table. Made with Granny Smith apples, they give this dish a strong tart flavor and bright acidic tang and also have the added benefit of holding their shape very well when baked. Moist and tender with generous chunks of apple in every mouthful, this apple kugel will be an often requested favorite at family gatherings.

Assemble your ingredients. Preheat the oven to 350 F. Spray an 8-inch X 11-inch baking dish with cooking spray. Set aside. Peel the apples. Granny Smith apples hold their shape very well when baked.

Cut each apple into quarters. Remove the seeds and bits of core with a sharp knife and slice each quarter into 5 wedges. Fit the apple wedges into the bottom of the prepared baking dish. Warm the apricot jam in the microwave for 10 seconds. Spread evenly over the apples with a spatula.

In a mixing bowl, combine the sugar, flour, eggs, oil, vanilla extract, baking powder and salt. Whisk to combine. Pour the batter over the apricot jam layer in the baking dish . The batter will seep into the apples a little bit. That’s good. Sprinkle the top of the kugel with the cinnamon and sugar mixture. Bake uncovered for 1 hour.

The apple kugel can be served warm or at room temperature and freezes very well.

Print Recipe

Apple Kugel

Vegetables and Sides

By Susie Fishbein, Kosher by Design Entertains – Serves: 8

Prep Time: 20 minutes – Cooking Time: 60 minutes – Total Time: 80 minutes

Moist and tender with generous chunks of sweet-tart apples in every bite, this apple kugel will be in great demand at your family gatherings.

Ingredients

• 4-6 Granny Smith apples, depending on their size, peeled, quartered, cored and thinly sliced into wedges
• 1/2 cup sugar
• 3 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2-3/4 cup apricot jam
• Topping
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon

Instructions

1

Assemble your ingredients. Preheat the oven to 350 F. Spray an 8-inch X 11-inch baking dish with cooking spray. Set aside.

2

Peel the apples. Cut each apple into quarters. Remove the seeds and core with a sharp knife. Slice each quarter into 5 wedges. Fit the apple wedges into the bottom of the prepared baking dish.

3

Warm the apricot jam in the microwave for 10 seconds. Spread evenly over the apples with a spatula.

4

In a mixing bowl, combine the sugar, flour, eggs, oil, vanilla extract, baking powder and salt. Whisk to combine. Pour the batter over the apricot jam layer in the baking dish . The batter will seep into the apples a little bit.

5

Combine the cinnamon and sugar for the topping. Sprinkle over the top of the kugel before baking.

6

Bake uncovered for 1 hour. You can serve the kugel warm or at room temperature.

Notes

Reproduced from "Kosher by Design Entertains" by Susie Fishbein with permission of the copyright holders, ArtScroll / Mesorah Publications, Ltd. To adapt this recipe for Passover, substitute 1/2 cup of almond flour and 1/2 cup of potato starch for the flour called for in the recipe.