In a small skillet combine the frozen cherries, water, Splenda, cornstarch and almond extract and bring to a simmer - stir until thick.
While cherry mixture thickens, in another small bowl combine the white whole wheat flour, oats, almonds, butter and Splenda brown sugar blend and combine until crumbly - I start with a fork and then use my hands to mush it all together
Pour the thickened cherry mixture into a pie plate and top with the crumble topping
Bake at 350 degrees for 30 minutes until top is brown and crispy.