For the curd dumplings with apple puree, peel and core the apples and cut them into small pieces. Cover 3/4 with water in a pot and boil until the fruit is soft.
Then set aside and let cool slightly Now in a bowl, mix the flour, curd, egg, oil and lemon zest until smooth.
You can also do this on the work surface – as it is easier. Bring a wide pot with plenty of water to a boil. Now form baby-fist-sized dumplings from the curd dough, roll them briefly in the flour and place them in the boiling water.
Cook for a good 20 minutes. During this cooking time, melt the butter in a large pan and add the breadcrumbs with the sugar. Over medium heat, stirring constantly, toast the breadcrumbs until golden brown.
Strain the fully cooked dumplings and add them directly to the breadcrumbs. Process the cooked apple pieces with a blender to a puree and season with sugar and cinnamon.