1/2 c. all-purpose flour
3 tbsp. brown sugar
1/2 tsp. ground cinnamon
3 tbsp. butter
1/4 c. toasted sliced almonds
1 1/4 lb. med. peaches, peeled, pitted & sliced (4 c.)
1 (8 oz.) carton peach yogurt
1 (3 oz.) pkg. cream cheese, softened
2 eggs
1/4 c. sugar
1/4 c. all-purpose flour

For crumb topping: Stir together the 1/2 cup flour, brown sugar and cinnamon. Cut in butter until mixture resembles fine crumbs. Stir in almonds. Set aside.

Spoon peaches into an ungreased 10 x 6 x 2 inch baking dish. In a medium mixer bowl beat yogurt and cream cheese with an electric mixer or rotary beater. Add eggs, sugar and the 1/4 cup flour, beating until smooth. Pour mixture over fruit in dish. Sprinkle crumb topping around edge of dish. Bake in a 375 degree oven for 30 minutes or until filling is set. Serve warm, cut into squares. Makes 6-8 servings.