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Cran-Apple Crunch Kugel

 

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Cran-Apple Crunch Kugel
 

 

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Recipe

Cran-Apple Crunch Kugel

Nobody will suspect you didn't spend half an hour peeling and slicing apples! The fresh, tart cranberries will totally throw them off, and they're the perfect balance to the super sweet pie filling.

Times

  • Prep Time : 4 min min
  • Cook Time : 45 min
  • Ready Time : 49 min

Servings

8 servings

Ingredients

  • 1 (21-ounce) can Comstock apple pie filling
  • 2 cups fresh cranberries
  • 2 tablespoons sugar
  • 2 tablespoons light brown sugar
  • 1/2 cup flour
  • 1/4 cup margarine, cut into chunks
  • 1/2 teaspoon cinnamon

Directions

Preparation

  1. Preheat oven to 375 degrees F. Spray a 9-inch round baking dish or deep pie plate with non-stick baking spray.
  2. Place apple pie filling and cranberries in prepared dish, mix to combine and smooth into an even layer.
  3. In a small bowl, mix together sugars, flour, margarine and cinnamon until crumbly. Sprinkle over apple-cranberry mixture.
  4. Bake, uncovered, at 375 degrees for 45 minutes or until crumbles are golden brown. This is best served right out of the baking dish.

Contributed by: Quick & Kosher, JAMIE GELLER

Video

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

23 Responses to Cran-Apple Crunch Kugel

  1. avatar says: Liba

    Hi, I love this website except for one problem that a lot of the ready to use products can not be found outside of the states. For e.g we dont have appli pie filling for the above recipes. would you recommend to bake fresh apples and use those instead or apple sauce? Thanks for all the great recipes.

    • Hi Liba – where are you writing from? you best bet here is to peel and slice fresh apples and toss them in a GENEROUS amount of brown sugar. Apple pie filling is super gooey and sweet and since the cranberries are tart the sugar will make the dish edible. Alternatively if you happen to have whole berry cranberry sauce available use a can of that instead of fresh or frozen cranberries and then your fresh apple slices lightly coated with some sugar to taste.

  2. Can you use a can of whole berry sauce and a can of apple pie filling instead of fresh apples or will this be too sweet??

    • it will be very sweet but not too sweet I don’t think — assuming you like SWEET :-)

  3. avatar says: libarab

    Hi Jamie. We live in Geneva, Switzerland and there are little to none basic kosher ingredients. We dont have any of the ready made sauces like whole berry cranberry. The few things imported are extremeley expensive so here being strictly kosher is very inconvenient. I have to make everything from scratch and fresh natural ingredients. It is healthier but very time consuming. I am also only starting to learn how to cook and need very easy basic ingredients and recipes for entertaining on Shabbos. Thanks again for all the tips and great recipes.

  4. hi jamie, Ive tryed looking for frozen n fresh cranberrrys cant find it in any markert. Can i use OceanSpray craisins?

    • wow I am so surprised… ok — you could of course try but I never have so I can’t promise how it would come out — the great thing about the fresh/frozen is that they are not sweetened like dried so the tartness really balances out the super sweet pie filling. You could of course try blueberries, but they omit alot more liquid than the cranberries and don’t have that “tart” bite we are looking for. I think whole berry cranberry sauce would be better than the dried — but that’s just a somewhat educated guess.

  5. THANX JAMIE TRYED IT LAST SHABBAT WITH CRAISINS IT WAS GOOD BUT MY TOPPING WASNT CRUMBLY LIKE URS MB B/C I USED SMAIRT BALANCE IN THE CONTAINER NOT LIKE URS IN THE FOIL WRAP…NEWAYS IM GOING TO TRY IT AGAIN DURNING THANKSGVIVNG WEN WE WILL HAVE CRANBERRIES IN AZ! THANK U YOUR WONDERFUL I WATCHED ALL YOUR VIDOES …HUGE FAN…TALK ABOUT N SHARE YOUR RECIPES ALLL THE TIME!! KEEP DOING A GREAT JOB!HAPPY COOKING =)

  6. Ill try it again durning thanksgiving time with earth balance.i had smart balance in my fridge didnt think it made a difference! ill keep u posted. thank u again. talk to u soon

  7. I’ve made this several times in the past couple of months. It’s a huge hit!

  8. avatar says: Adeena

    Love this kugel!! So easy to make and really delicious.. the only thing is the cranberries are very tart… I would use less cranberries next time.
    No one would ever guess how easy it is to make this kugel. LOVE IT!

    • love that you loved it and yes the crans are tart. thanks so much for sharing your feedback.

  9. avatar says: danak

    I made this recipe last week and it was absolutely delicious. Must try!

  10. avatar says: Ruthie

    Hi Jamie, I notice that on your video you use 4 tablespoons of each sugar and 1/2 cup of margarine. Did you just double the topping recipe for the video(i.e. also use 1 cup flour & 1 tsp cinnamon) or did you change the topping proportions entirely?

    • hey there so sorry about the confusion and great catch Ruthie! I doubled all the topping ingredients in the video so the proportions remain exactly the same (so would be 1 cup flour and 1 tsp cinnamon if doing 4 tbs of each sugar and 1/2 cup margarine). As you can see from the recipe picture the topping is not as heavy as in the video – a total preference thing :-)

  11. Hi Jamie!
    Everytime I make this recipe the topping never comes out right at all. I saw on your video you doubled everything. Do you think I should double it? The topping comes out all wet and mushy and it hardly even looks like a topping! help!

    • hmmmmmm well doubling it will give you MORE so it may feel/look more like a topping – like in my video. As for taste it shouldn’t be totally wet and mushy but at the same time it’s not a crunchy crumble. I think you should 1) double it 2) try adding/sprinkling it on top for the last 20 minutes of baking and 3) broil it for 1-2 minutes for a touch of golden color – (optional: you can add half a cup of oats to give it more texture but then you will have to bake it for the full 45 minutes) Please let me know how it works out.

  12. avatar says: Megan

    I see that the recipe is tagged for make-ahead. Does that mean make and bake ahead and reheat? Or, assemble and bake later (as in the next day)?

    • both – you can bake and reheat or assemble and bake later (ie. next day) – but if you assemble and bake later keep the topping separate and just sprinkle on top before baking.

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