Ingredients
1 cup granulated sugar
2 tbsp cornstarch
¼ tsp salt
1 tsp ground cinnamon
14 oz apricots in syrup, or frozen apricots, chopped
1¼ cup cake flour
1 tsp baking powder
2 tsp vanilla extract
1 tbsp milk
1 stick unsalted butter, (roughly 4 oz), softened
1 oz whipped cream, for garnish
Preparation
Grease the crockpot with cooking spray.
Sift together the following dry ingredients: cake flour, ground cinnamon, baking powder, cornstarch, sugar, salt. Whisk and divide into two.
Combine half of the sifted dry ingredients with the apricots, vanilla extract, and milk until evenly incorporated.
Transfer the apricot mixture into a greased crockpot and top with the remaining sifted flour mixture.
Lastly, scatter around the soft butter on top. Alternatively, use a piping bag for easier application.
Cook on Low for about 4 hours, or on High for about 2 hours, until a cake tester comes out clean.
Serve while warm, together with whipped cream.
