Remove the pits from the cherries (reference above for the how-to). Add them to a bowl and top with coconut sugar, arrowroot, lemon, cinnamon, and almond extract. Stir around to coat, then transfer to a 9x13 baking dish.
In a separate mixing bowl, combine all the topping ingredients. Stir together until a sticky(ish) mixture forms. Sprinkle the topping over the cherries.
Bake for 50 - 60 minutes until the topping is golden brown and the cherries are bubbling. Check at 30 minutes and if the topping is getting too brown, cover with foil and continue baking.
Allow crisp to cool for 5 - 10 minutes, then serve with a dollop of your favorite vanilla ice cream (I use vegan coconut yogurt!).