Split each peach in half and remove the stone. Place in a shallow dish, sprinkle with sugar and pour over the amaretto then leave to marinate.
For the crumble, rub the butter into the flour until you have a rough breadcrumb texture. Add the sugar, crumbled biscuits and almonds then stir to combine
Attach the griddle plates and pre-heat to 200ºC. Spread the crumble mix across the bottom plate and then close the lid. Occasionally lift the lid and stir the crumble. When the crumble is golden brown, remove from the Griddle & Grill and set aside.
To make the vanilla cream, place the mascarpone and double cream into a bowl and add the seeds from the vanilla pod. Add a couple of spoons of the amaretto marinade to the cream and whisk until thick.
Once the griddle plates have cooled remove and attach the grill plates and pre-heat to high. Place the peaches cut side down on the lower plate and close the lid for a further 2 minutes to cook. Open the lid and turn the peaches over, again close the lid for a 2 minutes.
When the peaches are soft and sticky, remove from the Griddle & Grill.
Scatter the almond crumb over the peaches and serve with a dollop of the vanilla cream.