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1
First, preheat your oven to 375.
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2
Peel and slice your peaches so they're about an inch thick, then heat up a grill or grill pan to medium high.
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3
Heat up the vegetable oil until it starts to shimmer, then throw the peaches on just until you see those glorious grill marks; about 3-4 minutes per side. Grill them longer if you don't see the marks; if you don't have the marks you're just making regular old peach cobbler, and that's boring as hell unless you're a woman named Mabel who makes 8 pitchers of sweet tea an hour and has antiquated views on race relations.
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4
Put the peaches in a bowl and let them cool for five minutes, then toss with the sugar, cinnamon, and cornstarch.
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5
Make the topping by mixing the dry ingredients together, then mixing the butter in with a pastry cutter until you have pebble-sized chunks. Or just remember what you did last week when I said to do pretty much the exact same thing.
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6
Put the peaches in your preferred pie-baking apparatus, then sprinkle the crumble on top.
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7
Put the peaches in your preferred pie-baking apparatus, then sprinkle the crumble on top.
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8
Let it cool, put it in a bowl with some ice cream and a little balsamic vinegar (trust me on this one), and eat.
