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Slow Cooker Boozy Bourbon Peach Galette

Simple, yet impressive, this is a rustic classic – with a boozy makeover. Juicy peaches, a shot of bourbon and caramelised sugar – all wrapped in a beautiful butter crust. A treat any night of the week – serve this slow cooker boozy bourbon peach galette warm with vanilla ice cream.

Peach Galette


For the crust
100g plain flour
1 tbsp granulated sugar
½ tsp table salt
115g unsalted butter, cubed
1 large egg yolk
3 tbsp whole milk

For the peach filling
450g peaches, peeled and sliced
3 tbsp brown sugar
2 tbsp plain flour
¼ tsp cinnamon
1 tbsp bourbon
Pinch of salt
1 large egg, beaten
2 tbsp extra brown sugar



  1. Combine the flour, sugar, salt and butter using either a stand mixer or hand mixer with dough hooks
  2. Beat the egg yolk and milk together in a small bowl and add to the flour-sugar mixture. Mix together until a dough forms
  3. Wrap the dough in cling film and rest in the fridge for around 20 minutes
  4. Whilst the dough is resting, add the peach slices to a bowl and add the sugar, flour, cinnamon, bourbon and salt. Mix together so that the peach slices are covered
  5. Remove the dough from the fridge and roll out on a lightly floured surface so that it is around 30cm across. Place the dough on a sheet of greaseproof paper slightly larger than the base of the slow cooker bowl
  6. Arrange the peaches in the centre of the dough, leaving a 2 inch gap around the edge. Fold the edge of the dough over the peaches in a pleat-style. Brush the dough with egg and sprinkle brown sugar across the dough and fruit
  7. Lift up the galette on the greaseproof paper and place gently inside the slow cooker
  8. Place the lid on the slow cooker and set to cook on low for 6 hours
  9. Once cooker, remove the galette from the slow cooker by lifting out the greaseproof paper
  10. Place under the grill on a medium heat, until the pastry starts to turn golden brown
  11. Serve with vanilla ice cream


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