Passover Apple Crumb Kugel

I’m exhausted right now. Want to know why? Here’s a partial list: Doughless potato knishes, cabbage kugel, chocolate chip cookies, crispy shallot breaded chicken, marinated almond crusted chicken, butternut squash kugel, and of course, apple kugel. All for passover. All made after I got home from work the last two nights. I am a little breathless thinking about the multitudes of food I still need to cook, but I had to stop and post my apple kugel recipe.

I searched and searched every corner of the internet for a proper Apple Crumb Kugel for Passover, and came up empty. I am sure one exists, but I couldn’t find it. And so I set out to make up my own recipe. I am not simply happy with this recipe, I am thrilled. It’s delicious, and has an amazing texture you don’t often find in Passover food.

I’m going to stop my exhausted rambling now, and post the recipe. I’d love to sit and shmooze, but I have food in the oven and eyelids to prop open. I hope you make this super easy kugel. And I hope you love it, just like I do.

Passover Apple Crumb Kugel:


For filling:

3 apples, peeled and thinly sliced

1 teaspoon lemon juice

2 Tablespoons sugar

For crumbs:

1 1/2 cups crushed lady fingers

1/2 cup ground almonds

1 cup sugar

1 teaspoon baking powder, optional but recommended

1 egg

1/2 cup oil


Preheat oven to 350. Lightly grease a 9×13 baking pan and set aside.

To prepare filling: Place thinly sliced apples in a bowl, toss with lemon juice (immediately to prevent browning) and sugar. Set aside.

To prepare crumbs: Mix together the lady finger crumbs, ground almonds, sugar and baking powder (if using) in a large bowl. Add the egg and oil and stir with your fingers until coarse crumbs are formed.

Place a little less than half of the crumbs on the bottom of the prepared baking pan. Spread the apple filling evenly over the crumbs. Pour remaining crumbs over the apples, spread in an even layer to ensure all apples are covered.

Bake at 350 for about 40 minutes, until golden brown on the top.

Note: the kugel was very thin when made as directed above. Next time I make it (there will definitely be a next time!) I will probably try baking it in a 10 inch round pan to make a slightly higher kugel.


This will probably be my last post before Passover starts, so a happy Passover (and a chag Kosher v’sameach) too all my Jewish friends and readers! I do hope to post another recipe (or two!) early next week, so stay tuned for some more Passover ideas. As always, thanks for coming by! -Miriam


  1. Sarah says

    I tasted this recipe. It is AWESOME. Try it. You won’t believe it’s a Passover recipe. Thank you, Miriam!

  2. thesaifseye says

    I am quite new in passover this year. That’s why looking for some special dishes. Really some special from you here.
    Wishing you a happy Passover.

  3. says

    The top photo is gorgeous! I especially love the way you placed the apples on the napkin. The colors are beautiful, and the napkin fold gives it such a great causal look — almost like they just happened to be hanging out there.

    Great work.

  4. chocomama says

    Just wanted to let u know I tried this recipe and it was AMAZING! I put all the crumbs on top of the apples instead of layering and it was exactly what i was looking for! A crunchy topping without the sandy potato starch-y feel! thx so much! this one’s a definite keeper! e/one loved it :)

  5. says

    Miriam, can you suggest a substitute for the almond meal. We have tree nut allergies. The 1/2 cup is too large an amount just to leave out, I know. I would love to try this. It looks great!

  6. Shana Hoffman says

    Hi, Looks great. Do you think I can you this as a desert with vanilla ice cream? also does it freeze well?

  7. Sarah says

    I see others asked, but it doesn’t look like there’s an answer yet – I also want to know if this will freeze well! (I figure if I add my voice, I get a notification if/when there’s a reply – right?)


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