THE SIMPLEST RASPBERRY BUCKLE WITH A SEA SALT CARAMEL DRIZZLE

Serves: 6

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THE SIMPLEST RASPBERRY BUCKLE WITH A SEA SALT CARAMEL DRIZZLE

Ready in: 50 MinTotal time: 50 Min

I love this 5-ingredient recipe…and I love using melted vanilla ice cream for everything; in cakes, pies and as a quick crème anglaise sauce!

Ingredients

• 1/4 cup canola oil, plus more for greasing the pan
• 2 cups vanilla ice cream, melted
• 1 1/2 cups self-rising flour
• 1/2 teaspoon sea salt
• 3 cups raspberries raspberries

Instructions

1. Preheat the oven to 375°F. Lightly grease a 9" round baking or pie pan with oil.
2. In a medium bowl, whisk together the melted ice cream, flour, oil and salt and pour into the prepared dish. Scatter the raspberries over the top and bake until just cooked through and golden brown, about 30 minutes. Serve warm, spooned into bowls and dusted with powdered sugar. Top with a dollop of whipped cream and a drizzle of Sea Salt Caramel.

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