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Peachy Ginger-Nut Crisp

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.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 13g 
   Saturated fat 3g 
Cholesterol 0mg 
Sodium 270mg 
Carbohydrate 49g 
   Dietary fiber 2g 
   Total sugars 30g 
Protein 2g 
Vitamin A10 %DV
Vitamin C6 %DV
Calcium4 %DV
Iron8 %DV

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