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



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


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.