Preheat oven to 400 degrees F (200 degrees C).
De-stem, pit, and halve the Cherry (3 cup). Halve, pit, and thinly slice the Apricot (4). Cube the Unsalted Butter (1/4 cup).
In a large bowl, combine apricots and cherries. Using a microplane, zest the Lemon (1) and add zest to fruit. Cut lemon in half and squeeze the juice from half the lemon over the fruit. Add Granulated Sugar (1/4 cup) and toss to combine.
In a medium bowl, combine the Brown Sugar (1/2 cup), All-Purpose Flour (1/2 cup), Salt (1/4 teaspoon), and Ground Cinnamon (1/4 teaspoon). Add chilled unsalted butter.
With your fingers, rub the butter into the flour mixture, working until it resembles wet sand. Add Oatmeal (1/2 cup) and Sliced Almonds (1/4 cup). Toss to combine. Transfer fruit mixture to an 8x8 ceramic baking dish.
Sprinkle the streusel topping over the fruit. Bake 30-40 minutes, until fruit is bubbly and syrupy, and topping is evenly browned. Serve with ice cream or whipped cream.