Preheat the oven to 375�F and cover an 8-inch-square baking dish with cooking spray.
Mix the cherries, raspberries, cornstarch, granulated sugar, lemon juice, and, if using, the Kirsch or brandy in a large bowl. Pour into the prepared baking dish and cover with foil. Bake for 20 minutes.
While the filling is baking, mix the flour, oats, brown sugar, cinnamon, and salt in a medium bowl with a fork. Add the butter and mix together. Add the oil and stir. Mix in the orange juice concentrate and blend with your fingertips until all dry ingredients are wet.
After the fruit has baked for 20 minutes, stir the fruit and sprinkle the oats mixture evenly on top. Sprinkle with the almonds or walnuts.
Bake uncovered for about 20-25 minutes until the fruit is bubbly and the topping is lightly browned. Let cool for 10 minutes before serving. Serve warm or at room temperature.
