Ingredients:

peaches, peeled, pits removed and diced 

Wash and cleaned blueberries

1 tbsp lemon zest 

1 tsp vanilla extract

2 tbsp cinnamon, divided. 

1 cup Rolled Oats

1/2 cup Brown sugar

1/2 cup sugar

1/2 cup flour 

1/2 cup room temperature unsalted butter

To Serve: 

Ice Cream 

Mint 

PREPARATION: 

Prep the grill for indirect heat for around 500 degrees with pecan wood chunks.
Prep the fruit

Add to cast iron pan or any grill safe pan.

Add lemon zest, vanilla, and a scant pinch of cinnamon. 

Toss to combine

Assemble the crumble topping

In a large bowl, whisk the oats, brown sugar, sugar, flour together.

Add the butter. 

Using your fingers, mix the crumble ingredients together until it are the size of small peas. 

Let the crumble sit for 10-15 minutes to firm up.
Add the crumble over the top of the fruit and place on the grill on the cool side of the grill.
Cook the crumble for around 30 minutes.
Remove the crumble from the grill and allow to cool for 10 minutes before serving. 

Serve with vanilla ice cream and mint if desired.