Apple Kugel (Jewish Baked Apple Casserole)

Kugel is a Jewish baked casserole that produces a denser, more substantial result than a charlotte. Charlotte relies on whipped egg whites for its airy structure; kugel is made with oil and whole eggs, giving a moist, compact crumb that holds its shape without the lift. In kugel, the apples are layered on the bottom and the batter is poured over them, so the fruit caramelises on the underside. In a charlotte, batter and apple are usually mixed together. Kugel is also traditionally made with oil rather than butter, which makes it pareve and suitable for meat meals under kosher dietary laws.

Use firm, tart varieties: Granny Smith, Cortland, Braeburn, or Antonovka. They hold their shape through 45 to 55 minutes of baking and do not turn to mush. Sweet, soft varieties such as Golden Delicious or Fuji break down and release too much liquid, which makes the batter watery and prevents it from setting properly. If you want more sweetness, add a tablespoon of sugar to the apple slices before layering rather than switching to a softer variety.

Yes. Replace 3 eggs with 3 tablespoons of ground flaxseed mixed with 9 tablespoons of water, left for 10 minutes until it thickens into a gel. Alternatively, use three quarters of a cup of unsweetened apple sauce, which fits naturally into the apple flavour of the dish. The oil in the recipe is already plant-based. The texture of the vegan version will be slightly less cohesive but it holds together well enough to slice.

At room temperature, covered, for up to 2 days. In the refrigerator for up to 5 days. For freezing, slice into individual portions, wrap in cling film, and freeze for up to 3 months. Reheat in the oven at 160 C for 15 to 20 minutes covered with foil to keep the crust from hardening further. The microwave works but softens the crust. Kugel is often better on the second day: the apples release their juice into the batter overnight and the texture becomes more unified and moist.

This apple kugel is pareve, meaning it contains neither meat nor dairy, provided you use vegetable oil rather than butter. Pareve dishes can be served at both meat and dairy meals under kosher dietary law, which is precisely why sweet kugels made with oil are traditional on Shabbat tables alongside roast chicken or brisket. If you substitute butter, the kugel becomes dairy and cannot be served with meat under kosher rules.