2 1/3 c. flour
1 (29 oz.) can sliced peaches, drained or 1 (21 oz.) apple pie filling
1 1/3 c. granulated sugar
1 (14 oz.) Eagle Brand milk
3/4 c. Crisco shortening
2 tsp. baking powder
3/4 c. milk
1/3 c. brown sugar, packed
1 tsp. vanilla
2 eggs
1 (3 oz.) pkg. cream cheese, softened
3/4 tsp. salt
1 c. nuts, chopped, divided
1/3 c. lemon juice
2 tsp. ground cinnamon, divided

Preheat oven to 350 degrees. In large bowl, combine flour, granulated sugar and salt; cut in shortening until crumbly. Reserve 1 cup crumb mixture.

To remaining crumb mixture, add baking powder then milk, eggs and vanilla. Beat on medium speed 2 minutes. Spread into greased 13 x 9 inch baking pan. Bake 25 minutes or until set.

Meanwhile, in small bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk; stir in lemon juice then peaches, 1/2 cup nuts and 1 teaspoon cinnamon.

In medium bowl, combine reserved crumb mixture evenly on top of cake. Sprinkle with crumb mixture. Bake 35 minutes longer or until set. Cool. Serve warm.