Peachy Ginger-Nut Crisp
A crumbly topping of gingersnap crumbs, brown sugar and pecans is sprinkled over peach pie filling and baked for an easy, home-style dessert.
Prep time10 min
Total time40min
ServingsMakes 8 servings.
Ingredients
- 1 can (21 oz.) peach pie filling
- 27 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups crumbs)
- ¼ cup firmly packed light brown sugar
- ¼ cup pecan pieces
- ⅓ cup margarine or butter, melted
- ½ cup thawed frozen whipped topping
Preparation
- Preheat oven to 375°F. Spread pie filling into 9-inch pie plate; set aside.
- Combine cookie crumbs, brown sugar and pecans in small bowl. Stir in margarine until well blended. Sprinkle over pie filling.
- Bake 25 to 30 min. or until hot and bubbly. Top each serving with 2 Tbsp. of the whipped topping just before serving. Garnish with fresh mint sprigs, if desired.
Recipe Tips
- Special Extra
Top each serving with 1/2 cup of frozen vanilla yogurt instead of the whipped topping.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 320 |
| % Daily Value* | |
| Total fat 13g | |
| Saturated fat 3g | |
| Cholesterol 0mg | |
| Sodium 270mg | |
| Carbohydrate 49g | |
| Dietary fiber 2g | |
| Total sugars 30g | |
| Protein 2g | |
| Vitamin A | 10 %DV |
| Vitamin C | 6 %DV |
| Calcium | 4 %DV |
| Iron | 8 %DV |