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Issue 396: Apricot ’n Apple Streusel Kugel

Brynie Greisman

Fresh fruit sweetens this flavorful kugel without loading up on too much oil or sugar

Wednesday, June 07, 2017

 Mishpacha-Recipe

Food and prop styling by Amit Farber
Photography by Daniel Lailah

Take advantage of the short apricot season and make a few of these delicious kugels, for now and later. The combo of tart apricots and sweet apples is amazing, and the crumbs are fabulous. This is not as heavy as a noodle kugel and isn’t loaded with oil or sugar either. I love that it tastes equally good served warm, cold, or room temperature. Feel free to adjust sweetness to your taste. Freezes well.

INGREDIENTS

SERVES 10


Apricot Layer
  • ½ cup sugar
  • 2 eggs
  • 1/3 cup oil
  • 1 package vanilla sugar
  • 1 cup flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 10 fresh apricots, pitted and thinly sliced

Apple Layer
    • 3 apples, peeled and thinly sliced
    • 3 Tbsp sugar
    • ½ tsp lemon juice, or to taste
    • ½ tsp cinnamon

Streusel
    • 1/3 cup flour
    • ¼ cup brown sugar
    • 1/8 cup white sugar
    • 1½ Tbsp oil
PREPARATION

Preheat oven to 350°F (180°C). For the apricot layer, place sugar, eggs, and oil in bowl of your mixer, and beat together till light and fluffy. Add the rest of ingredients, except for apricots, and mix well. Add apricots at the end, mixing just until coated. Pour into round Pyrex pan lined with baking paper. Level with a spatula and set aside. 

For the apple layer, mix together all ingredients in a bowl and gently place on top of apricot layer, smoothing as you go along.

Mix together streusel ingredients in a small bowl. Sprinkle evenly over apple layer. Bake for 50–60 minutes or until fruit is soft and topping is crispy.

Note When warming a frozen kugel, be sure to leave the kugel only partially covered for a few minutes and then uncovered for the rest of the time, so the topping doesn’t get soggy.

Variation For healthier version, use whole wheat pastry flour, half oil and half applesauce in the apricot layer and just 1/3 cup sugar. Cut the oil in the topping to 1 Tbsp.

 

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