In a small bowl, combine oats, flour, sugar, and nutmeg.
Cut butter in with a pastry blender or fork.
Stir in almonds.
Pour onto prepared baking sheet.
Bake for 10-12 minutes, until bubbly.
Allow to cool.
Break apart.
Peaches
Cut peaches in half.
Remove pits.
Brush grill pan with vegetable oil
Heat over medium low heat.
Brush each peach half with vegetable oil just before placing on grill pan.
Grill, cut side down, for 3 minutes, or until you have desired char marks.
Flip peaches.
Cook for an additional 3 minutes, or to desired degree of doneness.
Assembly
Drizzle each peach half with honey.
Top with a scoop of vanilla ice cream.
Sprinkle crumble on top.
Notes
Substitutions:
You can use agave instead of honey to sweeten the peaches.
If you don't like nutmeg, cinnamon can be used in the crumble.
Expert Tips:
Depending on how hot your grill is, the cook time will need to be adjusted. We found that cooking on medium-low heat allowed the peaches to be cooked, but not mushy, after 2-3 minutes on each side.
If you don't have a grill pan or would just prefer to cook these outside, heat grill to 425° F. Spray grill with high heat cooking spray. Brush each peach half with vegetable oil. Grill, cut side down, for 3-4 minutes. Flip over. Grill for an additional 2-3 minutes.
If your peaches are already sweet, feel free to skip drizzling with honey! We just liked the added flavor, in addition to the ice cream and crumble.
Ripe peaches work best for this recipe.
Be careful when halving and pitting the peaches! You don't want to bruise them.
This recipe does not keep.
Keep an eye on the crumble while it's in the oven! You don't want it to over brown.
Use your hands or a spatula to crumble the topping.