• 1 (8 oz.) tube refrigerated crescent rolls
• 1 (8 oz.) package cream cheese, softened
• 1/2 cup sugar
• 1 (21 oz.) can peach pie filling
• 1/2 cup flour
• 3 tablespoons butter or margarine
• 1/4 teaspoon almond extract
• 1/4 cup packed brown sugar
• 1/2 cup sliced almonds

Unroll crescent dough into long rectangle.  Press into bottom and up sides of a greased 13″ x 9″ x 2″ pan.  Seal perforations.  Bake at 375 degrees for 5 minutes.  Cool completely.  In mixing bowl, beat cream cheese, sugar and extract until smooth.  Spread over crust.  Spoon pie filling over cream cheese layer.  In bowl, combine flour and brown sugar.  Cut in butter or margarine until the mixture resembles coarse crumbs.  Stir in nuts.  Sprinkle over peach filling.  Bake at 375 degrees for 25 to 28 minutes, until edges are golden brown.  Cool for one hour.  Store in refrigerator.  Makes 2 dozen.  Very good, like peach pie!