1Unroll crescent dough into one long rectangle. Press onto the bottom and slightly up the sides of a greased 13 by 9 inch baking pan. Press to seal perforations. Bake at 375 degrees for 5 minutes. Cool on a wire rack until no longer warm at all.
2In a large bowl, beat the cream cheese, sugar and almond extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer.
In a small bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over peach filling.
3Bake at 375 degrees for 25-28 minutes or until edges are golden brown. Cool for 1 hour on a wire rack. Store in the refrigerator. Makes about 2 dozen bars.