Preheat the oven to 350°F (177°C). Lightly grease a 9-inch round or 9-inch square baking dish (or similar size). Set aside.

In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Cut in the cubes of cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs. Stir in the oats and almonds (if using). Place the topping in the freezer while you make the filling.

In a large bowl, combine the cherries, sugar, cornstarch, vanilla, almond extract, salt, and bourbon (if using). Stir until thoroughly combined. Pour the filling into the baking dish and spread into an even layer. Sprinkle the topping evenly over the top.

Bake for 45–48 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a cooling rack, and allow to cool for at least 5–10 minutes before serving warm. You can also serve the crisp at room temperature or cold.

Cover leftover cherry crisp and store in the refrigerator for up to 5 days.