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Parve
Easy
6 Servings
Allergens 
1 Hour, 40 Minutes
Diets
Cozy fall flavors meet Manischewitz’s signature egg noodles in this easy and delicious kugel. With apples, cranberries, and a crunchy Lotus topping, it’s the perfect traditional-yet-modern addition to your Rosh Hashanah table.
1 (12-ounce) package Manischewitz Wide Egg Noodles
6 large eggs
1/4 cup Gefen Canola Oil (or any neutral oil)
1 cup soy milk (or dairy milk, if preferred)
2 tablespoons instant vanilla pudding
1 cup Manischewitz Apple Butter (or any other chunky fruit jam of choice)
1/2 teaspoon salt, plus more for cooking noodles
3 tablespoons brown sugar
1 tablespoon lemon juice
1/2 cup Gefen Dried Cranberries
1/4 cup raw or toasted pecans, roughly chopped
1 cup all-purpose flour
3/4 cup oats
1/2 cup brown sugar
pinch of salt
1/2 cup crushed Biscoff lotus cookies (about 6–8 cookies)
1/2 cup Gefen Canola Oil (or any neutral oil)
Cook noodles in salted water. Drain and set aside.
Meanwhile, preheat your oven to 350 degrees Fahrenheit and line or grease a 9×13-inch pan.
In a large bowl, combine the eggs, oil, soy milk, vanilla pudding, apple butter, salt, brown sugar, lemon juice, cranberries, and pecans. Stir with a fork until fully combined. Add in the noodles and stir to combine.
Pour the kugel mixture into the prepared pan.
Rinse and dry your bowl and add all the crumble topping ingredients. Using a fork or gloved hands, blend the mixture until coarse crumbs form.
Evenly layer the crumble on top of the noodle kugel mixture in the pan. You can top with some additional crushed Biscoff cookies if desired.
Bake for 50–55 minutes. For best results, cover with foil for the first 30 minutes, then uncover for the remainder until kugel is set and crumble is golden brown. (Return for five minutes if you feel it needs some additional baking time).
Sponsored by Manischewitz
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