Raisin-Challah Apple Betty

5 tablespoons unsalted butter, melted, plus more for dish

¾ cup packed light-brown sugar

1 teaspoon ground cinnamon

¼ teaspoon kosher salt

2 pounds baking apples (4 to 5), such as Granny Smith or Honeycrisp, or a combination, peeled, cored, and cut into ½-inch wedges

2 tablespoons apple-cider vinegar

½ cup apple cider

6 tablespoons clover or orange-blossom honey

8 ounces raisin challah, cut into ¾-inch cubes (about 5 cups)

⅓ cup sliced almonds

Vanilla ice cream, for serving

Directions at marthastewart.com

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