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Roasted Apples with Buttermilk Custard Sauce

Jim Franco
Yield Makes 4 to 6 servings
There's something wonderful about the flavor of roasted apples once the weather turns cool. You can also roast pears, plums, apricots, figs, peaches, and nectarines. Prep: 10 minutes, Cook: 35 minutes.


  • 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

  1. Preheat oven to 400°.

  2. Toss apples with lemon juice to coat evenly in a small bowl.

  3. 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.

  4. 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.