For the panna cotta:

1. Put water in a small bowl and sprinkle with gelatin. Set aside for 15 minutes until softened.
2. Put cream, milk and 1/2 cup brown sugar and lemon zest in a small sauce pan. If using a vanilla bean, split it in half and scrape the seeds out with a spoon and add the seeds and the pod to the pan. Or if you are using vanilla extract or paste, just add it to the cream. Stir until sugar is dissolved and cream begins to simmer. When small bubbles start to form around the edges of the pan, remove from heat and remove the vanilla bean and lemon zest from the pan.
3. Add the gelatin to the hot cream mixture and stir to dissolve the gelatin into the cream. Add the yogurt to the hot cream and yogurt and stir to combine. Divide the mixture into individual serving cups, allow to cool to room temperature, cover with plastic wrap and refrigerate 3 hours or overnight.

For the crispy crumble: 

1. Heat oven to 350 degrees. Put flour, brown sugar, granulated sugar, salt and cinnamon in a food processor and whirl to combine. Add the butter and pulse until it looks like ground corn meal. Add oatmeal and walnuts and pulse a couple times to combine. You do not want to over chop the oatmeal and nuts. 
2. Spread the mixture out on a baking sheet and press it down with your hands. Bake 6 minutes. Remove from oven and flip the crumble over with a spatula to create big chunks. Continue baking about 6 more minutes, until crumble is nicely browned. Remove from the oven and allow to cool. Store in an airtight container until ready to serve. 

For the sautéed peaches:

1. Combine lemon juice, cinnamon and salt in a bowl big enough to hold the peach slices. Add the peach slices to the mixture and toss with your hands to coat. 
2. Heat a pan to medium-low heat. When hot add the butter and allow to melt. Add the brown sugar and stir into the butter. When the butter and sugar starts to bubble add the peaches and any remaining peach juice to the pan. Sauté until the peaches soften and begin to take on some color. Add the Myers rum and cook for another minute or two.

To serve:

You can serve this panna cotta hot or cold.

1. To serve hot: Remove the panna cotta from the fridge. Place 2 slices of warm peaches on top of each panna cotta and garnish with crispy crumble. 
2. To serve cold: Let the sautéed peaches cool down and then place 2 slices of peaches on top of each panna cotta. Cover with plastic wrap and return to the fridge. When ready to serve garnish with crispy crumble.