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Parve
Easy
1 Hour, 18 Minutes
Diets 
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 cup Glicks Flour
3/4 cup oats
2/3 cup brown sugar
pinch of salt
1/2 teaspoon cinnamon
1/2 cup oil, such as Gefen Canola Oil
1 (12-ounce) package Gefen Wide or extra-wide egg noodles
3 tablespoons Gefen Canola or any neutral oil
2 baking apples, diced
1 cup fresh cranberries or 1/2 cup Gefen Dried Cranberries
3 tablespoons brown sugar
6 eggs
3/4 cup sugar
3/4 cup soy milk
1 and 1/2 teaspoons kosher salt
Preheat oven to 350 degrees Fahrenheit.
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.
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.
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.
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Fantastic kugel! Does it freeze well?
Yup!