For the crisp topping combine the white flour, old fashioned oats, brown sugar, Forti-Flax, salt, ground cinnamon, and pecans in a stand mixer with a flat paddle. Mix on low then carefully pour in the coconut oil. Mix until coarse pieces form. Set to the side.
Next, rinse and pit your cherries. Place the pitted cherries in a large mixing bowl. Add 1/4 cup white sugar, 2 tablespoons cornstarch, and 1 teaspoon almond extract to the cherries. Mix well until every cherry is coated with the cornstarch/sugar/almond extract mixture.
Spray a large cast iron skillet with coconut oil spray. Pour in the cherry mixture and then top with the oat mixture. Bake at 400 degrees for 45 minutes or until the crisp topping is golden brown.
Serve the skillet cherry crisps warm or at room temperature, and top with dairy free ice cream.