Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine rolled oats, chopped pecans, sugar, cinnamon, cardamom, flour, and sea salt. Cut in cold butter until mixture resembles coarse crumbs. Set aside.

Toss fresh peaches with bourbon, orange juice, orange zest, and vanilla essence. In another bowl, whisk together brown sugar, cinnamon, and cornstarch. Fold into peach mixture.

Pour peach mixture into prepared baking dish and sprinkle with topping. Lightly press the topping down.

Bake for 40 to 45 minutes until golden brown and bubbly. Let it rest for 15 minutes.

Serve warm, topped with vanilla bean ice cream.