In the bowl of a food processor, add the semolina flour, sugar, salt, butter and pulse a few times.

Drizzle in the ice water, and continue to pulse until the mixture looks like sand.

Pour the crumbly dough onto a piece of plastic wrap and press into a round disc shape.

Cover tightly and refrigerate for at least 30 minutes and up to 1 day.

Place the sliced peaches in a bowl with the sugar, cinnamon, and vanilla and let sit while you roll out the dough and preheat the grill.

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.

In a cold bowl, whip the heavy cream with an electric mixer or whisk until slightly thickened.

Add in the powdered sugar and continue to whip until soft peaks have formed.

Add in the mascarpone and whip until stiff peaks have formed.

Add in the Traeger Smoked Simple Syrup and mix until just combined.

Adjust sweetness as desired.