While some apple dumplings are enclosed in a pastry crust, these have a golden crumb coating that makes them significantly lighter and more delicate. You’ll want to serve the salted caramel sauce with every dessert you can think of.


  • 1 quart unfiltered apple cider
  • 2 cinnamon sticks
  • 2 star anise
  • 4 pink lady apples
  • 3 cups panko breadcrumbs
  • ½ cup light brown sugar, packed
  • 2 tablespoons melted butter
  • 1 teaspoon ground cinnamon
  • 2 cups buttermilk

Salted Caramel Sauce

  • 1 cup white sugar
  • 2 tablespoons light corn syrup
  • ¾ cup heavy cream
  • ¼ cup (½ stick) unsalted butter
  • 1 teaspoon kosher salt

Cinnamon Sabayon

  • 6 egg yolks
  • 1 cup prosecco
  • 5 tablespoons sugar
  • teaspoons ground cinnamon


Combine the cider, cinnamon sticks, and star anise in a deep saucepan and bring almost to a boil. Drop in the whole, unpeeled apples and cover with a piece of parchment paper. Cook gently over low heat for 15 minutes, or just until the apples are beginning to feel soft. Remove from the heat.

Preheat the oven to 375°F. I n a mixing bowl, stir together the breadcrumbs, brown sugar, melted butter, and cinnamon. Pour the buttermilk into a deep bowl. One at a time, dip the poached apples into the buttermilk, then roll them in the bread-crumb mixture. Place the coated apples on a baking sheet and bake for 30 to 40 minutes, or until the apples are soft all the way through and the bread crumbs are golden brown.

To make the Caramel Sauce

Combine the sugar, corn syrup, and ¼ cup of water in a medium saucepan, and bring to a boil. Cook over high heat until the caramel is a deep amber color, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter, and salt, stirring until smooth. Keep warm.

To make the Sabayon

Bring 2 inches of water to a simmer over medium heat in a medium saucepan. In a metal bowl, combine the egg yolks, prosecco, sugar, cinnamon, and 2 tablespoons of the cider poaching liquid. Place the bowl over the simmering water and whisk constantly until the liquid has doubled in volume and is very light, thick, and frothy, 5 to 7 minutes.

To serve: Spoon a few tablespoons of the caramel on each plate and place an apple on top. Spoon a few tablespoons of the sabayon over each apple.