If there was such a thing as a food with an identity crisis, apple kugel would be it.
Indeed, many people claim to be confounded by this dish. Apparently, they find it oddly unsettling: Is it a dessert? A side dish? Neither? Both?
Well, as it turns out, the following recipe - which is a Shiputzim family favorite and comes from my mother-in-law (my contribution was to replace the margarine with oil) - can go either way.
We enjoy it as a light accompaniment to oven-fried schnitzel and assorted salads on Shabbat lunch during the summer, but I can easily imagine someone else* serving it as a dessert.
*Note that I say “someone else”. If I would try serving it that way here in TRLEOOB, the natives would surely revolt… :-)
Oatmeal Apple Crisp
- 1/4 cup + 1 1/2 TBSP oil (I use canola)
- 1 1/2 cups rolled oats
- 1/2 cup brown sugar
- 1/3 cup flour
- 4 large apples, peeled, cored and sliced
Heat oil in saucepan. Add oatmeal and stir over heat for 1-2 minutes. Immediately add brown sugar and flour and mix through until flour dissolves. Remove from flame. Put less than half of the oatmeal mixture on the bottom of a baking-paper-lined pan. Place apple slices on top of crumbs and sprinkle with sugar and cinnamon to taste. Finally, cover with the remaining crumbs. Bake at 350 degrees for 45 minutes to one hour.
We like to eat this straight from the refrigerator, but feel free to serve it warm, if you’re so inclined.
Note: These amounts are for the equivalent of a 9x9 inch baking pan. Double the recipe if you’re using a 9x13 inch pan.