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1 can of crescent dinner rolls
1 8oz. pkg. of softened cream cheese
½ Cup sugar
½ tsp. almond extract
21 oz. can of peach pie filling (or whatever fruit pie filling you like best)
Crumbly topping:
½ Cup flour
¼ Cup packed brown sugar
3 Tbsp. softened butter
½ Cup chopped pecans
Preheat oven to 375© . Separate roll dough into 2 long rectangles. Press in an ungreased 9 x 13 pan to form crust. Seal perforations and bake for 5 minutes. Remove from oven and allow to cool. In a small bowl, combine cream cheese, sugar and extract; blend until smooth. Spread over crust. Spoon pie filling evenly over cream cheese mixture. Combine all topping ingredients until crumbly and sprinkle over fruit filling. Return to oven and bake 25-30 minutes or until golden brown. Cool completely and cut into squares. 12 servings.
1 8oz. pkg. of softened cream cheese
½ Cup sugar
½ tsp. almond extract
21 oz. can of peach pie filling (or whatever fruit pie filling you like best)
Crumbly topping:
½ Cup flour
¼ Cup packed brown sugar
3 Tbsp. softened butter
½ Cup chopped pecans
Preheat oven to 375© . Separate roll dough into 2 long rectangles. Press in an ungreased 9 x 13 pan to form crust. Seal perforations and bake for 5 minutes. Remove from oven and allow to cool. In a small bowl, combine cream cheese, sugar and extract; blend until smooth. Spread over crust. Spoon pie filling evenly over cream cheese mixture. Combine all topping ingredients until crumbly and sprinkle over fruit filling. Return to oven and bake 25-30 minutes or until golden brown. Cool completely and cut into squares. 12 servings.
