1 (8 oz.) can Pillsbury crescent rolls
1 (8 oz.) Philadelphia cream cheese
1/2 c. sugar
1/2 tsp. almond extract
21 oz. can fruit pie filling
1/2 c. flour
1/4 c. brown sugar, firmly packed
3 tbsp. butter
1/2 c. slivered almonds or nuts

Separate rolls into 2 rectangles. Press into 13 x 9 pan to cover bottom. Prick with fork.

Blend cream cheese, sugar, extract and spread over dough. Spoon in fruit filling. Combine flour, brown sugar, and butter and mix until crumbly.

Stir in nuts and sprinkle over filling. Bake at 375 degrees for 25 to 30 minutes.