This recipe rocks! Learnt it from my nana!

1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, cold and cubed

Directions

Preheat your oven to 375°F (190°C).
Place the unbaked pie crust in a 9-inch pie dish, crimping the edges neatly.
In a large bowl, mix the cherries, granulated sugar, cornstarch, almond extract, and lemon juice. Let it sit for a few minutes until the cherries start to release their juices.
Pour the cherry mixture into the prepared pie crust, spreading it out evenly.
In another bowl, combine the flour, brown sugar, and ground cinnamon. Add the cold cubed butter and use a pastry cutter (or your fingertips) to mix until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the cherry filling.
Bake for 50-60 minutes, or until the topping is golden brown and the filling is bubbly. If the edges of the crust start to get too brown during baking, you can cover them with foil.
Let the pie cool on a wire rack for at least 2 hours before serving, allowing the filling to set.
Variations & Tips

For a twist, you can add 1/2 cup of chopped pecans or almonds to the crumble topping for an extra crunch. If you’re short on cherries, you can mix in other berries like raspberries or blueberries for a mixed berry crumble pie. For a gluten-free version, simply use your favorite gluten-free flour blend for both the crust and the crumble topping. If you’re making this during fall, add a pinch of nutmeg or clove to the filling for a warm, seasonal flavor.