Step 1

In a medium bowl, stir together the flour, brown sugar, oats, and cinnamon. Pour in the melted butter then stir with a fork until crumbly. Squeeze the mixture into larger clumps using your fingers, until all of the flour mixture is absorbed by the butter. Place in the refrigerator until you are ready to use.

Step 2

Preheat the oven to 350°F. Grease a 2-quart baking dish, 9x9-inch pan, or 10-inch ovenproof skillet.

Step 3

In a large bowl, toss the cherries with the granulated sugar, lemon juice, cornstarch, vanilla extract, and almond extract, if using. Mix well to combine. Set aside for 10 minutes to let the cherries macerate.

Step 4

Stir the mixture once again, then transfer the cherries and juices in the bowl to the prepared baking dish. Top with the crisp topping.

Step 5

Bake for 45 to 50 minutes, tenting during the last 10 minutes of baking if the topping browns too quickly, until golden brown and bubbly all over. Let cool for about 15 minutes before serving.