Nancy put a link to a recipe in the comments, but it was incomplete. I typed in "Peaches stuffed with" and came up with this recipe:
Peaches Stuffed with Amaretti Cookies
Recipe courtesy Giada De Laurentiis
1 1/2 ounces amaretti cookies (about 12 small cookies) 3 ripe, firm peaches (about 5 ounces each), halved and pitted 3 teaspoons sugar (1/2 teaspoon per peach half) 3 teaspoons unsalted butter (1/2 teaspoon per peach half) 2 cups fresh whipped cream
Preheat the oven to 375 degrees F. Butter the bottom of an 8-inch baking dish and set aside.
Using a melon baller, clean out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. In the bowl of a food processor, add the amaretti cookies and pulse until finely crumbled. Divide the amaretti crumbs between the peaches. Fill the center of each peach with the amaretti cookie crumbs. Sprinkle 1/2 teaspoon of sugar over each. Dot each peach with 1/2 teaspoon of butter.
Bake until the peaches are tender and the filling is crisp on top, about 30 minutes. Serve warm with whipped cream.
Except we don't happen to keep amaretti cookies on hand. I'm not even sure what they are, but if they are the almond-flavored Italian cookies I'm thinking of, I would not put them in a food processor to add to a piece of FRUIT. I would just eat them up. So I looked around for what we did have on the cookie shelf and came up with Graham crackers. Then I had an even better idea to skip that dragging out the food processor step and found a box of Graham Cracker Crumbs! How long has that been in there? I think they came out pretty good. Here's a picture of my creation: