Crumble Topping
Ingredients
1/2 cup Unsalted butter, room temperature
½ cup Sugar
½ cup Light brown sugar
1 tsp Salt
1 tsp Ground cinnamon
1¼ cup All-purpose flour
½ cup Rolled oats
¼ cup Pecans, chopped

Grilled Peaches
Ingredients

1 Vanilla bean, split and seeded
2 Tbsp Olive oil
4 Ripe peaches, halved and pitted
For serving Vanilla ice cream

Directions

Crumble
In a stand-up mixer, add the butter, sugar, brown sugar, salt and cinnamon and mix on medium speed for 2 minutes. Scrape down the sides of the bowl, then mix on medium-high, mix for 5 minutes. Reduce speed to low and slowly add flour. Once combined, scrape down the bowl and mix for an additional minute. Add the oats and pecans and mix until combined.

Grilled Peaches
Preheat the grill to medium-high heat (425°F). Turn on only one side of the grill, leaving the other side off. In a small mixing bowl, combine ½ of the vanilla seeds and the olive oil and mix.

Place the halved peaches on a baking tray cut-side up, and brush with the vanilla-infused olive oil. Allow to marinate for 15 minutes. Place the peaches on the grill, cut-side down and leave for 3-5 minutes or until they are charred, but not mushy. Remove the peaches from the grill and place them grilled side up in a skillet.

Combine the tequila with the remaining vanilla seeds and whisk together.

Place ½ Tbsp of the tequila mixture on each peach, and place the skillet on the side of the grill that’s off. Cook for 5 minutes or until the peaches are soft, but still hold their shape (cooking time may vary based on ripeness of peach).

Top with crumble mixture and cook for an additional 5 minutes, or until the crumble
mixture is golden brown.