Grilled Stone Fruit Sundaes with Oat Crumble

Preheat oven to 375°F. For the oat crumble, in a medium bowl combine 3/4 cup brown sugar, 1/2 cup all-purpose flour, 1/2 cup regular rolled oats. Cut in 1/3 cup butter until crumbly. Stir in 1/2 cup chopped pecans. Spread mixture evenly in the bottom of a parchment paper-lined 9-inch baking pan. Bake for 15 to 20 minutes or until golden. Remove and cool in pan on a wire rack. Crumble and transfer to an airtight container. Cover and store at room temperature up to 3 days or freeze up to 1 month (thaw at room temperature before using).

Arrange fruit, cut side up, on a tray. In a small bowl stir together the melted butter and thyme. Brush over cut sides of fruit. Drizzle with 2 tablespoons honey.

Preheat grill. Add fruit, cut sides down, to rack of covered grill directly over medium heat for 5 to 7 minutes or until charred and softened, turning once. Remove from grill. Cool slightly. Slice or cut up fruit.

Serve fruit over ice cream and drizzle with remaining honey. Sprinkle with crumble.