Ingredients
2 cans (14-1/2 ounces each) pitted tart cherries1 cup sugar1/4 cup quick-cooking tapioca1 teaspoon almond extract1/8 teaspoon salt4 to 5 drops red food coloring, optionalCRUST:1 cup all-purpose flour1/3 cup sugar1/4 teaspoon salt1/8 teaspoon baking powder6 tablespoons butter, meltedTOPPING:1/2 cup all-purpose flour1/2 cup packed brown sugar1/2 cup chopped pecans1/3 cup quick-cooking oats6 tablespoons cold butter, cubed
Preparation
Drain cherries, reserving 3/4 cup juice. In a large bowl, combine the cherries, sugar, tapioca, extract, salt, food coloring if desired and reserved juice; set aside for 15 minutes, stirring occasionally.
In a small bowl, combine the crust ingredients. Press onto the bottom and 1 in. up the sides of a greased 9-in. square baking dish; set aside.
For topping, in another small bowl, combine the flour, brown sugar, pecans and oats Cut in butter until mixture resembles coarse crumbs. Stir cherry mixture the; pour into crust. Sprinkle with topping.
Bake at 400° for 10 minutes. Reduce heat to 375°; bake 30-35 minutes longer or filling is bubbly and topping is golden brown.
