Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Prepare the filling: In a large bowl, combine the cherries, granulated sugar, cornstarch, lemon juice, and almond extract (if using). Toss gently until the fruit is evenly coated. Pour the cherry mixture into the prepared baking dish and spread into an even layer.

Prepare the topping: In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, and cinnamon.

Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use your fingertips, a pastry blender, or two knives to cut the butter into the mixture until it resembles coarse crumbs, with some pea-sized pieces remaining.

Assemble and bake: Sprinkle the crisp topping evenly over the cherry layer in the baking dish. Bake for 45 to 50 minutes, or until the topping is golden brown and the cherry filling is bubbly around the edges.

Cool and serve: Let the crisp cool on a wire rack for at least 15-20 minutes before serving to allow the filling to set slightly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.