Streusel Stuffed Peaches

Preheat oven to 350ºF. Butter a baking dish that is big enough to hold all of your peaches and set aside.

Using a melon baller, scoop out and discard the red flesh from the center of each peach. Place peaches cut side up in your baking dish.

In a mixer fitted with the paddle attachment, combine flour, sugars, cinnamon, salt, pecans and oats. Add in diced butter, and mix on low until the mixture is crumbly and the butter is the size of peas.

Fill the center of each peach with the crumb mixture. I used about 2 tablespoons of filling per peach half.

Bake peaches for 35-45 minutes, until the topping is lightly browned and the peaches have softened but are still holding their shape.

Allow to cool slightly before topping with ice cream and serving.