Preheat your oven to 350 degrees F. Grease a 10-inch oven safe skillet or a 9x9 inch pan with nonstick cooking spray.

Make the topping: in a medium bowl, mix together the flour, brown sugar, almonds (if using) and rolled oats. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumpy wet sand. You may need to use your hands/fingers to form into nice big clumps. Cover the bowl with plastic wrap and place in the fridge for 5 minutes or until ready to use.

Prepare the filling: Place cherries in the prepared pan and then add in maple syrup, cornstarch, amaretto (if using), vanilla and almond extract. Stir until it’s well incorporated and coats all of the cherries. I find that it’s easier to do this directly in the pan you are going to use to avoid additional dishes, but you are more than welcome to mix the ingredients in a bowl and then add to the pan.

Sprinkle the crumble topping evenly all over the cherries. Bake for 40-50 minutes until the filling is bubbling and the topping is nice and golden brown. Remove from the oven and allow to cool for 10 minutes before serving, then scoop into bowls and top with some vanilla ice cream! Or just enjoy it straight out of the pan! Serves 9.