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Apple Cranberry Noodle Kugel


What would a Yom Tov spread be without a kugel? I’m not a huge fan of sweet sides, but this one is an exception. The noodles are tossed with sweet apples and bursts of tart cranberries, then topped with a cinnamon crumb topping.


1. Preheat oven to 350 degrees Fahrenheit.
2. First, make the crumb topping. Combine flour, oats, brown sugar, salt, and cinnamon in a bowl. Add oil and mix to form crumbs. Set aside.
3. Cook noodles according to package instructions. While noodles are cooking, heat oil in a skillet over medium-low heat. Cook apples until they begin to soften, five to seven minutes. Add cranberries and brown sugar and toss to coat. Cook for three to four minutes, then set aside.
4. Combine eggs, sugar, soy milk, and salt in a bowl. Add cooked and strained noodles and apple-cranberry mixture and pour into a greased 9×13-inch pan. Top with crumbs and bake for 45 to 60 minutes.