Preheat the grill to 425F.
Roll out the semolina dough into a large round, about 1/8” thick.
Place the dough onto a parchment lined (grill-safe) baking sheet.
Arrange the peaches around the center of the dough leaving about 2” around the outside.
Fold over the edges of the dough onto the peaches and crimp with your fingers, making sure the edges are sealed.
Top the peaches with any additional juices from the bowl.
Sprinkle the crostata with turbinado sugar.
Bake the crostata on the sheet pan on the grill for about 45 minutes at 425F, until the crust is lightly golden, cooked through and the juices are bubbling.
Allow to cool slightly and optionally brush with peach jam for a shiny appearance.
Serve warm or room temperature, with Tiramisu Whip.