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  • 1 8-ounce can crescent rolls, seamless
  • 1 8-ounce package cream cheese
  • ½ cup sugar
  • ¼ teaspoon almond extract
  • 1 can MUSSELMAN’S® Peach Pie Filling
  • ½ cup flour
  • ¼ cup brown sugar
  • 3 Tablespoons butter, cold
  • ½ cup walnuts, almonds or pecans


  1. Step 1
    Preheat the oven to 375 degrees. Unroll the crescent rolls and press into a lightly greased 9x13 baking dish. Bake for 5 minutes and cool completely.

  2. Step 2
    Beat the cream cheese, sugar, and extract until smooth. Smooth over the crust and spoon the Peach Pie Filling over the sweetened cream cheese.

  3. Step 3
    Whisk together the flour and brown sugar then cut in the cold butter to form a grainy crumb. It helps to use your fingers in this process. Toss in your choice of nuts and sprinkle over the peach pie filling.

  4. Step 4
    Bake for 25 minutes or until the edges are brown and toasty. Cool on a wire rack before cutting.

  5. Step 5
    Serve warm and eat with a fork, or refrigerate and eat with your fingers.

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