To make the topping: In a medium bowl, stir together the oats, brown sugar, cinnamon, and ginger. Use a pastry cutter to work the butter into the oat mixture until pebbly. Gently stir in the almonds. Freeze until needed.
Preheat the oven to 375°F. Butter six 10-ounce ramekins and set them on a rimmed baking sheet.
To make the filling: In a large bowl, stir together the cherries, lemon zest, lemon juice, and almond extract.
In a small bowl, stir together the granulated sugar and cornstarch. Sprinkle the mixture over the cherries and toss to coat. Divide among the prepared ramekins.
Divide the topping among the ramekins, covering the cherries.
Bake on the baking sheet until the topping is deep golden brown and juices bubble around the edges, about 20 minutes.
Cool at least 20 minutes, then serve warm or at room temperature with ice cream.
Cover leftovers and store in the refrigerator for up to 3 days.