Ingredients
1 tube (8 ounces) refrigerated seamless dough sheet1 package (8 ounces) cream cheese, softened1/2 cup sugar1/4 teaspoon almond extract1 can (21 ounces) peach pie filling1/2 cup all-purpose flour1/4 cup packed brown sugar3 tablespoons cold butter1/2 cup sliced almonds
Preparation
Preheat oven to 375°. Unroll dough sheet into a rectangle. Press onto bottom and slightly up sides of a greased 13x9-in. baking pan. Bake 5 minutes. Cool completely on a wire rack.
In a large bowl, beat cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer.
In a small bowl, whisk flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in almonds; sprinkle over peach filling.
Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.
