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Preheat the oven to 180°C/350°F/gas mark 4.
Put the cherries, sugar and water in a saucepan over a low heat and stir until the sugar dissolves. Bring to the boil, reduce the heat and simmer gently for 10 minutes until the cherries are tender and release some of their juice.
In a small bowl, stir the cornflour into a little of the cherry juices until smooth and free of lumps. Add to the cherries in the pan and stir with a wooden spoon until it starts to thicken. Add lemon juice to taste and spoon into a baking dish.
To make the crumble, cut the butter into small pieces and rub into the flour with your fingertips until it resembles fine breadcrumbs.
Stir in the oats, ground almonds, sugar and pumpkin seeds. Sprinkle with two to three teaspoons of cold water and give it a stir to create some small clumps.
Spoon the crumble over the cherries right up to the edge of the dish.
Sprinkle with the flaked almonds.
Bake in the preheated oven for 30–35 minutes until the crumble is crisp and golden brown and the fruit is bubbling around the edges. Serve hot with crème fraîche or ice cream.