In a mixing bowl, combine the butter, brown sugar, flour, oats and cinnamon until everything is well incorporated and the mixture looks like pea-sized crumbs.
Dump half of the mixture into an eight- or nine-inch glass pie plate and press it firmly to an even layer on the bottom and up the sides.
Pour the can of cherry pie filling into the plate, and sprinkle on the almond extract. Give the filling a gentle stir to distribute the extract, and then crumble the rest of the crust mixture evenly over the top of the filling.
Bake for 30 minutes or until the top of the crumble is browned.
Serve warm or room temperature for the best flavor, but out of the fridge is a winner, too.