Preheat the oven to 350 degrees.
Bake almonds on a foil lined baking sheet for 7-10 minutes, stirring every two minutes until golden and fragrant.
Make the Cherry Pie Filling as directed and set aside.
Increase the temperature of the oven to 400 degrees.
Place ONE CUP of the slightly cooled almonds into a large ziplok bag. Use a smooth sided meat mallet or a rolling pin to pound the almonds into smaller pieces. Do not pound to the point of almond flour.
In a large mixing bowl, add the almonds and the remainder of the crust ingredients. Use a pastry cutter, sturdy forks, or two knives to cut the cold butter into the dry ingredients until the mixture resembles course crumbs.
Set aside ONE CUP of the crumble mixture and press the REMAINING crumble mixture into the bottom of a 9x12 greased cake pan.
Bake for 10 minutes.
Pour the cherry pie filling on top of the crust.
Dot the pie filling with spoonfuls of the reserved one cup crumble mixture and sprinkle with the remaining 1/2 cup of toasted almonds.
Bake for 25-30 minutes until the pie filling is bubbly and the crumble on top is golden.
Cool at least 15 minutes or more before cutting or serving. The filling thickens as it cools. Serve warm or room temperature.