Pour boiling water over apricots and let sit for 5 mins, then drain and leave to cool.

In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon.

Mix in butter, then eggs and vanilla.

Once all combined, stir in the apricots and almonds.

Pour into a slow cooker lined with baking paper and use a wet hand to smooth it out evenly.

Cook in high for 2 hours, Tea Towel under the lid.