Preheat oven to 375 degrees.
Pour fresh of frozen berries into a large mixing bowl. Sprinkle sugar and cornstarch over the berries and mix them together just so the berries are evenly coated. Add in lemon juice and almond extract and mix together once more. Set bowl aside.
In a separate mixing bowl combine flour, brown sugar, and cinnamon. Give the dry ingredients a quick whisk to mix them together. Pour melted butter into the bowl and use a fork to mix everything together. You should have a mixture of big and little crumble pieces. Stick the bowl with the crumb topping in the freezer for 10 minutes so it can firm up. After 10 minutes, remove the crumb topping and assemble to crumble.
Pour berry mixture into a pie dish. Pour crumb topping directly over the berry mixture and smooth it out with a spoon to make sure the crumb topping covers all the fruit. Bake in the oven 30 to 35 minutes of until crumb topping starts to brown and berry filling is bubbly. Remove from the oven and allow to cool for 15 to 20 minutes.
Use a serving spoon to dish out crumble. Best served warm with vaniila ice cream. Left overs can be stored in the fridge (covered) so up to 3 days.