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.
Beat the cream cheese, sugar, and extract until smooth. Smooth over the crust and spoon the Lucky Leaf Peach Pie filling over the sweetened cream cheese.
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.
Bake for 25 minutes or until the edges are brown and toasty. Cool on a wire rack before cutting.
Serve warm and eat with a fork, or refrigerate and eat with your fingers.
This recipe was created by
Alyssa has always had a passion for cooking, and she bakes because it’s her outlet to be creative. She loves trying new recipes with her family, who like to rate and give input on how the recipe can be improved or changed. When she’s not in the kitchen, she loves spending time with her family.
What others are saying about this recipe
I used fresh peaches. It was easy and delicious! It’s now my favorite peach dessert. Thanks for the recipe.
Just made this. It is so delicious. Had a lot of peaches on my tree so used fresh, ever so sweet peaches instead of canned.
Thank you for this recipe2
I used the lucky leaf peach pie filling because that’s what I had in my pantry so I went looking for a recipe for peach pie filling and here we are! I’ve made this numerous times since then and it is now a family favorite. The only thing that I change is to add just a touch more almond extract and a little Mexican Vanilla.