Topping:

1 c. quick-cooking oats
2/3 c. flour
1/2 c. packed brown sugar
6 tbsp. butter

Mix together first 3 topping ingredients; cut in butter until the mixture resembles coarse crumbs. Spoon half of filling into 2 quart baking pan; sprinkle half of topping over filling in pan. Repeat this again. Place pan on cookie sheet and bake for 25 to 30 minutes. Serve warm with ice cream.

Filling:

2 cans cherry pie filling
1 can sliced apples in syrup, drained
1 tsp. vanilla
1 tsp. almond extract

Preheat oven to 400°F.

Combine filling ingredients in a large bowl, set aside.