Recipe

A A A

• 1 (8 oz) can refrigerated crescent dinner rolls
• 1 (8 oz) package cream cheese, softened
• 1/2 cup sugar
• 1/4 tsp almond extract
• 1 (21 oz) can peach pie filling
• 1/2 cup flour
• 1/4 cup packed brown sugar
• 3 tbsp cold butter
• 1/2 cup sliced almonds

• 1 Unroll crescent roll dough into one long rectangle.
• 2 Press onto bottom and slightly up sides of greased 9x13 baking pan and seal perforations.
• 3 Bake at 375° for 5 minutes and cool completely.
• 4 In a mixing bowl, beat together cream cheese, sugar and almond extract until smooth.
• 5 Spread over the crust and spoon pie filling over cream cheese layer.
• 6 In bowl, combine flour and brown sugar and cut in butter until mixture resembles coarse crumbs.
• 7 Stir in almonds and sprinkle over peach filling.
• 8 Bake at 375° for about 25 minutes or til edges are golden brown.
• 9 Cool for 1 hour on wire rack and store in refrigerator.