• Preheat oven to 350 degrees.

For Crisp Topping

• To make the crisp topping, in a large bowl, add the ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, ¼ teaspoon cinnamon, and dash of nutmeg. Cut the cold butter into pieces and add the butter to the bowl. Using a fork cut the butter into the flour mixture until you have coarse crumbs. Once you have coarse crumbs add the sliced almonds.

For Cherry Filling

• Rinse your cherries, and begin to remove the pits.
• Once the seeds have been removed from the cherries its time to add ¼ cup white sugar, 2 tablespoons cornstarch, and 1 teaspoon almond extract to the cherries. Mix well until every cherry is coated with cornstarch/sugar mixture.
• Spray ramekins with cooking spray and begin adding about 1 cup cherry mixture to each ramekin followed by crisp topping. It will look like your ramekins are overflowing; however, they will reduce in size once they begin to cook.
• Place the ramekins on a baking sheet and in the oven. Bake at 350 degrees for 45 minutes or until the crisp topping is golden brown.
• Serve the cherry almond crisps warm or at room temperature. Top with fresh whipped cream or ice cream.