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For the peaches
For the crust
Use a 6-quart slow cooker. Coat the inside of the cooker with butter or cooking spray.
Put the peaches, bourbon, and melted butter in the slow cooker and stir until slices are coated.
Add the remaining ingredients and stir well; make sure the peaches are spread evenly throughout the cooker.
Mix all dry ingredients for the crust in a large bowl.
Slowly whisk in the milk, then slowly whisk in the melted butter until the batter is smooth.
Pour the batter over the peaches, making sure that it completely covers the peaches and touches the sides of the dish.
Cover and cook for 4 hours on high or 7 hours on low (add an hour for frozen peaches).
Check to see if the edges are golden; if so, check the center with a toothpick to make sure it's done.
If not, cook for another 15 minutes and check again; repeat until done.
Serve warm with vanilla ice cream, whipped cream, or both. Sprinkle with a tiny pinch of coarse sea salt.