The traditional pairing of almonds with cherries gets a triple dose with almond oil, almond paste, and chopped almonds.
Preheat oven to 375°.
To prepare filling, combine cherries and cider in a small saucepan; bring to a boil. Remove from heat. Cover; let stand 10 minutes or until cherries are soft. Drain. Combine cherries and pears in a bowl. Sprinkle with 2 tablespoons sugar and 2 tablespoons flour; toss gently to coat. Spoon filling into an 11 x 7-inch baking dish coated with cooking spray.
To prepare topping, lightly spoon 3/4 cup all-purpose flour and whole wheat pastry flour into dry measuring cups; level with a knife. Combine flours, 1/4 cup sugar, almonds, and salt in a large bowl, stirring with a whisk. Cut in almond paste with a pastry blender or 2 knives until mixture resembles coarse meal. Combine oil, honey, and egg yolk, stirring with a whisk. Add to flour mixture; stir just until moistened. Squeeze handfuls of topping to form large pieces. Crumble over filling. Bake at 375° for 35 minutes or until golden and bubbly.