| Recipes |

Scalloped Apple Soufflé

Food and Prop Styling Shiri Feldman
Photography Hudi Greenberger

“Scalloped apples?” you may ask. I’ll answer with a resounding yes! In this dish, the apples meet crumble and cake, resulting in a most fantastic combination. This recipe will definitely be on repeat this Yom Tov season, as well as all year round.


Cake Layer
  • 2 eggs
  • 1 cup sugar
  • 1 cup flour
  • ½ cup oil
  • 1 Tbsp vanilla sugar
  • dash cinnamon
Apple Layer
  • 7 Pink Lady, Gala, or Honeycrisp apples, peeled and thinly sliced
  • ¼ cup sugar
  • 2 Tbsp cornstarch
  • 1 tsp cinnamon
  • ¼ tsp cardamom
  • 2 Tbsp lemon juice
  • 1 tsp vanilla sugar
  • 2 sleeves graham crackers, crushed
  • 4 Tbsp cornflake crumbs
  • ½ cup oil
  • 3 Tbsp sugar
  • 3 Tbsp Gefen Honey
  • ½ tsp vanilla extract
  • ½ tsp cinnamon
  • ¼ tsp cardamom

Preheat oven to 350°F (175°C).

Place crumble ingredients in a medium bowl. Mix well and set aside.

In a medium bowl, whisk cake ingredients until smooth. Spread batter into a greased 9x13-inch (23x33-cm) baking pan (or a 10-inch/26-cm round oven-to-tableware).

Spread a third of the crumbs over the cake batter.

Place apples in a large bowl. Add remaining apple layer ingredients and toss until evenly mixed.

Set apple slices into the batter, standing them up in straight rows. Sprinkle remaining two-thirds of the crumble over the scalloped apples.

Bake for 50 minutes. Serve warm or at room temperature.


(Originally featured in Family Table, Issue 859)

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