Preheat oven to 350ºF (180ºC). Place the cherries in a bowl and pour the apple juice over them. Set aside for one hour.
Spread walnuts on a cookie pan and place in oven. Bake for 8-10 minutes, until lightly toasted. Remove from oven and set aside. When cool, roughly chop nuts. While walnuts are roasting, prepare the oatmeal crumble topping.
Toss together the flour, 1/4 cup (50 mL) of the granulated sugar, the brown sugar, the rolled oats and the chopped nuts in a bowl. Cut in the butter or margarine with a pastry blender or rub it in with your fingers until the mixture resembles coarse crumbs. Set aside. Strain apple juice off cherries and place in a heavy 2-quart (2 L) saucepan.
Stir in the remaining 2/3 cup (175 mL) of granulated sugar, the cornstarch and the salt. Cook over medium-low heat, stirring constantly, until the mixture is thick and bubbly. Remove from the heat. Stir in the cherries and almond extract.
Spoon the mixture into a deep 1-1/2-quart (1.5 L) baking dish. Sprinkle crumble topping over the cherries.
Bake 35 to 40 minutes, until the Bing cherry-walnut oatmeal crumble is bubbly at the edges and the topping is golden brown. Serve warm with vanilla ice cream.