Peaches 'n' Cream Bars

1 tube (8 ounces) refrigerated seamless dough sheet
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/4 teaspoon almond extract
1 can (21 ounces) peach pie filling
1/2 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons cold butter
1/2 cup sliced almonds

Preheat oven to 375°. Unroll dough sheet into a rectangle. Press onto bottom and slightly up sides of a greased 13x9-in. baking pan. Bake 5 minutes. Cool completely on a wire rack.

In a large bowl, beat cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer.

In a small bowl, whisk flour and brown sugar. Cut in butter until mixture resembles coarse crumbs.

Stir in almonds; sprinkle over peach filling.

Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars.

Store in an airtight container in the refrigerator.