No matter how hard you try to serve this oat-topped fruit crisp neatly, it always ends up jumbled. I found this recipe in Better Homes And Gardens New Junior Cookbook. I have not tried this recipe, but I'm posting it for safe keeping.
Turn on oven to 375. Place the pie filling and the almond extract in the ungreased baking dish. Stir gently with the wooden spoon until combined. Spread mixture evenly in the dish.
Put the graham crackers in the plastic bag. Seal or tie the plastic bag closed. Use the rolling pin to finely crush the crackers. (You should have about 2/3 cup crumbs). Put crumbs in the mixing bowl. Save until step 4.
Put the butter in the saucepan. Put pan on a burner. Turn burner to medium heat. Cook until butter is melted. Turn off burner. Remove pan from burner. Or, put butter in the microwave-safe bowl. Cover bowl with waxed paper. Microwave on 100% power (high) for 30-45 seconds or until butter is melted. Use the hot pads to remove bowl from microwave.
Put the melted butter, oats, and brown sugar in the bowl with the cracker crumbs. Stir mixture with the fork until combined. Sprinkle the crumb mixture over the pie filling in the dish.
Put baking dish in oven. Bake 20 minutes or until crumbs are lightly browned. Turn off oven. Use the hot pads to remove dish from oven. Let cool about 30 minutes on the cooling rack. Serve warm with ice cream, if you like.