I love noodle kugel, especially my husband’s salt and pepper noodle kugel, which is always a hit at any Shabbat or holiday meal we serve it. But I really wanted to create a sweetened version of noodle kugel for Rosh Hashanah this year using some fresh, local apples.
I tried this recipe several ways until I found the right balance of apples, sugar, eggs and crumb topping. The result is a kugel that is sweet, but not too sweet, moist but still has a rich, crunchy crumb topping.
It brings together the goodness of a fall apple crumble, with the tradition of a noodle kugel. Oh yeah, and I decided it should get baked in a springform pan so that it looks like a “cake” which is just so much fun. Don’t worry – you can still serve it as a side dish.
If you decide to bake yours in a springform pan, make sure the bottom is locked in place tightly before pouring the unbaked kugel mixture into the pan. If it isn’t, you could end up with a liquidy mess all over your kitchen. I mean, I am not saying that happened to me (it did), but just making a recommendation.
For the kugel:
1 12 ounce package wide egg noodles
8 large eggs
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp vanilla
1/2 tsp salt
1/2 cup + 2 Tbsp brown sugar
3 medium apples, peeled and sliced thin
For the topping:
3/4 cup flour
1 cup old fashioned oats
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup margarine or butter, chilled and cut into pieces
1/4 tsp salt
Preheat oven to 350 degrees. Grease a 9 inch springform pan or pyrex dish for baking. If using a springform pan, cover bottom in foil and place on a flat baking sheet to avoid spills.
Bring a large pot of water to boil. Cook noodles around 8-10 minutes. Drain and set aside.
In a large bowl whisk together eggs, cinnamon, nutmeg, vanilla, salt and brown sugar. Add sliced apples and mix gently until coated completely.
In a separate bowl, mix the flour, oats, brown sugar, cinnamon, nutmeg and salt. Add the margarine or butter and using a pastry cutter or two knives, cut into the dry mixture until even, coarse crumbs form.
When noodles have been drained, add to egg mixture and mix gently until coated completely. Pour mixture into prepared baking pan. Sprinkle crumb mixture evenly on top of noodles.
Bake for 40-45 minutes, until noodles have set and crumb topping starts to brown. Serve warm or room temperature.
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.