Preheat the oven to 350°F. Spray a 2 1/2 quart baking dish with cooking spray.

In a small mixing bowl, mix together the topping ingredients. Cube the butter. [You'll achieve the best results when cutting the butter into the oats by hand. A food processor can pulverize the oats.]

Use a pastry blender to cut the butter into the dry ingredients, until it resembles coarse crumbs.

In a separate bowl, mix together the peach slices and cherries. Allow the cherries to sit at room temperature for about 20 minutes to thaw.

Drain any excess juice before adding them to the peaches. Sprinkle with cinnamon.

Dissolve the gelatin in the orange juice and mix with the almond extract and orange zest. Pour over the fruit. and stir gently, until the fruit is evenly coated.

Pour the fruit into the baking dish.

Sprinkle the topping evenly over the fruit.

Place into the oven and bake for 45-47 minutes until golden and bubbly.

Let the crisp rest on the counter for 15 minutes before serving to allow the juices to thicken. Serve warm.