Apple-Blueberry Crumble Kugel
A layered apple-blueberry kugel with a tender sweet dough on the bottom and crumbled over the top. Research matched the family transcription to its published source and restored the missing oven temperature.
Ingredients
Equipment
Method
- Preheat oven to 320°F / 160°C. Line a 9×13-inch pan with parchment paper.
- Mix the flour, baking powder, sugar, egg, vanilla sugar, oil, and pinch of salt until a soft crumbly dough forms.
- Set aside about enough dough for the topping. Press about 2 cups of dough evenly over the bottom of the pan. Keep the bottom layer fairly thin so enough dough remains to crumble on top.
- Toss the sliced apples with cinnamon. Spread the apples evenly over the dough.
- Spread the blueberry pie filling over the apples.
- Crumble the remaining dough evenly over the filling.
- Bake for about 50 minutes, or until golden.
- If using sliced almonds, add them during the last 10 minutes so they do not overbrown.
Notes
Recipe #115
Category: Kugels, Sides & Knishes
Yield: 10 servings; one 9×13-inch pan
Method: Mix, layer, crumble, bake
Prep: About 15 minutes active
Bake/Freeze: Bake 50 min at 320°F / 160°C
Difficulty: Easy
Recipe Details
Kosher: Pareve. Texture: Tender fruit center with a soft crumb crust and topping. Best feature: Freezes well and works as a kugel or dessert-style side.
Source-Verified Baking Correction
The family transcription recorded a 50-minute bake but omitted the oven temperature. The matching published recipe specifies 320°F / 160°C in a 9×13-inch pan. The published source also includes a pinch of salt in the dough.
What a Beginner Should Look For
Bottom crust: Even and not overly thick. Apples: Spread in one even layer. Topping: Loose crumbles covering the fruit. Finished kugel: Golden on top with the fruit filling hot and set.
Matched to the Published Source
The ingredient pattern and method match the published Blueberry Apple Kugel recipe, which gives the missing 320°F / 160°C oven setting, 9×13-inch pan, and 50-minute bake.
Beginner Tips
- Keep the bottom dough layer thin enough to save plenty of crumbs for the top.
- Slice apples evenly so they soften at the same rate.
- Spread the blueberry filling gently so the apple layer stays even.
- Start checking near 50 minutes for a golden top.
- Cool before cutting for the neatest squares.
- The published source notes that the same recipe can be baked in muffin tins for 18-20 individual portions; bake about 25-30 minutes or until golden.
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