PREP TIME 15 Min COOK TIME 30 Min READY IN 45 Min

1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1/4 teaspoon almond extract
1 (21 ounce) can peach pie filling
1/2 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons cold butter or margarine
1/2 cup sliced almonds

1 (8 ounce) package refrigerated crescent rolls 1 (8 ounce) package cream cheese, softened 1/2 cup sugar 1/4 teaspoon almond extract 1 (21 ounce) can peach pie filling 1/2 cup all-purpose flour 1/4 cup packed brown sugar 3 tablespoons cold butter or margarine 1/2 cup sliced almonds

Unroll crescent dough into one long rectangle. Press onto the bottom and slightly up the sides of a greased 13-in. x 9-in. x 2-in. baking pan; seal perforations. Bake at 375 degrees F for 5 minutes. Cool completely on a wire rack.
In a mixing bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer. In a bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; sprinkle over peach filling. Bake at 375 degrees F for 25-28 minutes or until edges are golden brown. Cool for 1 hour on a wire rack. Store in the refrigerator.