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« Basil Potato Salad
Flourless Chocolate Cookies »

Passover Apple Crumb Kugel

April 5, 2012 by overtimecook 33 Comments

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:

Ingredients:

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

Instructions:

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.

Enjoy!

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

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Filed Under: Appetizers, Passover, Seasonal, Sides, Super-Easy, Traditional Tagged With: Apples, Kugel, Passover


Comments

  1. Sarah says

    April 5, 2012 at 1:30 am

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

    Reply
  2. tova says

    April 5, 2012 at 2:29 am

    i thought u cant use baking powder on pesach?

    Reply
    • Hilary Margelovich says

      March 16, 2015 at 8:53 pm

      Why not? You buy special Kosher for Pesach Baking Powder

      Reply
  3. thesaifseye says

    April 5, 2012 at 2:41 am

    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.

    Reply
  4. Paula says

    April 5, 2012 at 12:55 pm

    Love apple crumble! Hope you enjoy a beautiful Passover and that you can sneak in a few cat-naps along the way.

    Reply
  5. Tali Simon says

    April 5, 2012 at 2:09 pm

    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.

    Reply
  6. chocomama says

    April 15, 2012 at 9:36 pm

    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 🙂

    Reply
    • overtimecook says

      April 17, 2012 at 7:46 am

      Thanks so much for letting me know! I’m glad you enjoyed it.

      Reply
  7. themondaybox says

    February 2, 2013 at 1:11 pm

    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!

    Reply
    • overtimecook says

      February 2, 2013 at 8:08 pm

      Are any nuts an option? If so, use other nuts. If not, is it for Passover? If no, try flour. If yes, matzoh meal.

      Reply
      • themondaybox says

        February 2, 2013 at 10:18 pm

        I was thinking in terms of Passover recipes (ok, so I am thinking a little ahead). All tree nuts are out, so I will give matzoh meal a try. Thanks!

        Reply
        • NR says

          April 28, 2016 at 8:01 pm

          Try coconut flour maybe?

          Reply
  8. Tzuli says

    March 25, 2013 at 4:15 pm

    These crumbs are amazing! I am using them for everything!

    Reply
  9. Dina says

    April 10, 2014 at 5:24 pm

    Will a 9″ round pan be ok?

    Reply
    • overtimecook says

      April 10, 2014 at 7:57 pm

      That should work!

      Reply
  10. Ri says

    April 11, 2014 at 2:44 pm

    Looks delicious! Exactly wat I was looking for.. Thanks for posting!!!

    Reply
  11. Shana Hoffman says

    April 13, 2014 at 1:16 pm

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

    Reply
  12. nancy says

    March 17, 2015 at 7:42 pm

    Ladyfingers? Not kosher for Passover!

    Reply
    • overtimecook says

      March 18, 2015 at 4:17 pm

      Nancy, many kosher grocery stores sell a special kosher-for-passover version.

      Reply
  13. Karen reiner says

    March 30, 2015 at 11:35 am

    can this kugel be frozen and how many times would you make this for 20 people as a side dish

    Reply
  14. Sarah says

    March 30, 2015 at 11:42 pm

    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?)
    Thanks!

    Reply
    • overtimecook says

      March 31, 2015 at 12:25 am

      Yes, it freezes well.

      Reply
      • Sarah says

        March 31, 2015 at 12:42 am

        Thanks!
        Just printed this and a bunch of other recipes. Looking forward to trying them!

        Reply
  15. Leah says

    April 14, 2016 at 2:33 am

    In Israel we don’t have Kosher for Passover ladyfingers. What can be used instead?

    Reply
  16. Rivky says

    April 21, 2016 at 10:59 am

    Hi. Can I use yellow apples for this recipe, miriam?

    Reply
    • overtimecook says

      April 21, 2016 at 11:21 am

      Yes

      Reply
  17. sara says

    March 27, 2017 at 8:39 pm

    Can I use 2 cups matzo meal instead of ladyfingers and almonds?

    Reply
    • overtimecook says

      March 27, 2017 at 9:21 pm

      You can try, but it will completely change the recipe (no guarantees!).

      Reply
      • goldy portowicz says

        March 31, 2020 at 4:41 pm

        If we also have almond allergies and we don’t gebrokt with matzah meal, can i use potato starch; how much? Can I also double recipe to fit better in a 9×13?

        Reply
  18. Fran says

    March 27, 2018 at 11:43 am

    Would like to increase ingredient quantities to achieve more volume in the 13 by 9 pan. Has anybody done this? Increase everything including baking powder by 1 1/2 Times? What do you think about baking time?

    Reply
    • overtimecook says

      April 9, 2018 at 6:14 pm

      Double it for a 9×13. Increase baking time as needed.

      Reply
  19. goldy portowicz says

    March 31, 2020 at 4:41 pm

    If we also have almond allergies and we don’t gebrokt with matzah meal, can i use potato starch; how much? Can I also double recipe to fit better in a 9×13?

    Reply
  20. Freida says

    April 2, 2021 at 5:39 pm

    Delicious. A definite winner

    Reply

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