- 4 Braeburn apples, peeled if desired, cored, and cut in half lengthwise
- 3 tablespoons lemon juice
- 4 tablespoons butter, melted
- 1/2 cup sugar, divided
- 1/4 cup apple cider
- 1 tablespoon pure vanilla extract
- Buttermilk Custard Sauce
How to Make It
Preheat oven to 400°.
Toss apples with lemon juice to coat evenly in a small bowl.
Spread melted butter in an even layer in the bottom of a 15- x 10-inch jellyroll pan or large ovenproof skillet; sprinkle with 1/4 cup sugar. Transfer apples to jellyroll pan, cut side down, reserving any lemon juice remaining in bowl.
Combine apple cider and vanilla with lemon juice left in the bowl; pour over the apples and into the pan. Sprinkle apples with remaining 1/4 cup sugar. Roast at 400° for 35 to 45 minutes or until apples are tender and juice mixture begins to caramelize, basting every 15 minutes. Serve warm in a pool of Buttermilk Custard Sauce and with the pan liquid spooned over the top.