We’re now in the Jewish month of Elul, which means Rosh Hashanah is fast approaching—just 3 weeks to go! And this sweet apple-noodle kugel definitely belongs on your menus.

Kugel is one of those traditional Ashkenazic dishes which makes some people roll their eyes, but without which others can’t imagine a holiday or Shabbat meal. Sweet noodle kugel with raisins is quite popular, but this Rosh Hashanah version has apples and a cinnamon crumb topping.

There’s genuinely nothing difficult or complicated about it. Cook the noodles, grate the apples, mix in the rest of the ingredients, sprinkle the topping over it and bake for an hour. I used a round springform pan, but you can use a square or rectangle too.

It’s a good idea to line your pan with baking paper if you’re not using a springform, so the kugel doesn’t stick to the sides. Also be careful not to cover it while it’s still hot. Let it cool fully. Otherwise the crumb topping will get soggy.

Note: You could definitely add raisins to this, if you like!

Kugel Ingredients:

  • 12 oz. fine egg noodles
  • ¼ cup oil
  • 6 apples, peeled
  • 6 eggs
  • ¾ cup sugar
  • 1½ tsp. cinnamon
  • 1½ tsp. kosher salt

Topping Ingredients:

  • ½ cup cornflake crumbs
  • ½ cup sugar
  • 1½ tsp. cinnamon


  1. Cook and drain the noodles, and mix in the oil.
  2. Grate the apples and squeeze gently to drain the liquid.
  3. Add the eggs, sugar, cinnamon and salt to the apple mixture. Then add the mixture to the noodles. Stir to combine.
  4. Pour mixture into a 9″ × 13″ baking pan or a round springform pan. If you’re not using a springform, line the pan with baking paper.
  5. Mix the crumb topping in a small bowl and sprinkle over the kugel. Bake covered at 350° F for 50 minutes, then uncovered for another 10 minutes. Remove from oven and let kugel cool completely before covering, to prevent the topping from getting soggy.
  6. Serve warm or at room temperature.

Serves: 12