Preheat the oven to 180 degrees C. Lightly grease an ovenproof pie dish or tart tin.
Drain the cherries, reserving 250ml of syrup.
In a large heavy bottomed saucepan over a medium low heat combine 150g of the sugar, cornflour and salt then slowly mix in the reserved cherry syrup, stirring constantly until the mixture is thick and bubbling.
Remove from the heat then stir in cherries, almond extract and remaining sugar. Pour the cherry mixture into the prepared pie dish or tart tin.
In a dry bowl mix together the flour, brown sugar, oats, nuts and cinnamon. Rub in the butter until the mixture resembles coarse breadcrumbs. Sprinkle the mixture over the cherries.
Bake in the preheated oven for 35 to 40 minutes, until the crumble top is golden brown and the filling is piping hot.