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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 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

Nutrition facts

Recipe Tips

1

Preheat oven to 375°F. Spread pie filling into 9-inch pie plate; set aside.

2

Combine cookie crumbs, brown sugar and pecans in small bowl. Stir in margarine until well blended. Sprinkle over pie filling.

3

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.