Peach Melba with Flaxseed Streusel

4 peaches, halved
1 tablespoon sugar
1 tablespoon honey
1 tablespoon elderflower syrup
1 tablespoon lemon juice
1 teaspoon brandy
1 lemon, zested
1/2 orange, zested

Flaxseed Streusel
3 cups all-purpose flour
3 cups light brown sugar
3 cups cold butter, cubed
1 pinch salt
1 dash cinnamon
1 tablespoon golden flaxseeds

Preheat oven to 375°F.
Place the peaches on a baking sheet facing down (skin side up), sprinkle each ingredient over the peaches.
Place in the oven and roast for about 20 minutes.
Remove from oven and cover with foil for one hour.
Once cooled, peel skin off peaches.
Then dice the peaches and pour the juice from the pan on top.
Flaxseed streusel:
Preheat oven to 375°F.
Line a baking sheet with parchment paper.
Mix all ingredients in a food processor or in a standing mixer with paddle attachment (it’ll look crumbly, not like a ball of dough).
Spread the mixture evenly on the prepared baking sheet and place in the oven for about 10-12 minutes.
Remove and let cool, then lightly chop.
Place peaches and juice down, top with streusel.
Serve with ice cream and a drizzle of raspberry jam.