- Preheat the oven to 350° F.
- In a medium size mixing bowl, combine the oats, sesame seeds, walnuts, 2 tablespoons of maple syrup, kosher salt, and ground cinnamon. Mix well to combine.
- Pour the sesame oat mixture onto a rimmed baking sheet lined with parchment paper. Bake the crumble for 25-35 minutes until the nuts are fragrant and the oats are golden brown. Allow the mixture to cool completely, and set aside. The crumble will crisp up as it cools. This step can be done up to 2 days in advance.
- Cut the peaches in half, and remove the pit. If the pit is difficult to remove, use a sharp pairing knife to remove the flesh from the seed. Brush the halves peaches with avocado oil, and place them cut-side down onto a preheated grill pan, or an outdoor grill. Cook for about 8-10 minutes on medium heat until the peaches have grill marks, and they have softened slightly. Set aside.
- Heat a large skillet over medium heat. Place the Kerrygold Salted Butter in the skillet, swirl the pan gently until it has completely melted. Cook for another 2-3 minutes until it smells nutty, and begins to brown. Add the cinnamon and maple syrup to the skillet. Whisk well until combined. Add the peaches the skillet, cut-side down. Cook the peaches over low heat in the cinnamon brown butter for about 5 minutes, until the peaches have caramelized.
- Place the warm caramelized peaches on a serving plate. Top them with a scoop of vanilla gelato and the sesame oat crumble. Enjoy!
- Leftover peaches can be store in an airtight container in the fridge for up to 2 days.
Recipe by Lion’s Bread.