In a medium bowl, toss together cherries, granulated sugar, cornstarch, and extracts. Set aside while you prepare the topping.
For the topping, whisk together the flour, sugars, cinnamon, and salt.
Add the butter pieces, oats, and almonds; mix together until crumbly and clumpy.
Divide the cherries between 6 ramekins.
Mound the topping mixture evenly over the cherries.
Bake for 25-30 minutes, or until topping is lightly browned and cherries are bubbly.
Serve warm or at room temperature.
Notes
Cherries: Fresh sour cherries or sweet cherries can be used in this recipe. If using sour cherries, you will need to increase the sugar in the filling. See the section on types of cherries above the recipe for more information.
Extracts: You can omit one or both of the extracts if you would like. They add a little oomph to the filling but can easily be omitted.
Whole wheat flour: Whole wheat flour gives the crisp a bit more texture and makes it a bit heartier. Feel free to use all-purpose flour in place of the whole wheat if you prefer.
Brown sugar: Light or dark brown sugar will work.
Butter: I use salted butter. If using unsalted butter, increase the salt in the topping to 1/2 teaspoon.
Almonds: Almonds and cherries pair well together, but feel free to substitute another type of nut like pecan or walnut.