Cut in half and pit 4 ripe peaches. In about a 1/2 cup of brown sugar, dip the cut sides of the peaches.
On a clean grill sprayed with oil, grill cut side down for 2 minutes, covered. Flip and grill for another 3 to 4 minutes.
Remove from the heat, top each peach with a dollop of the mascarpone mixture in the hole where the pit was. Sprinkle with crushed cookies (I like to use Amaretto Biscotti) and garnish with raspberries.