Drain cherries and reserve 3/4 cup of their juice.
In a mixing bowl, add cherries, 1 cup sugar, tapioca, almond extract, 1/8 teaspoon salt, food coloring and reserved cherry juice; stir to combine; set aside for 15 minutes, stirring occasionally.
Meanwhile, add the crust ingredients together in another bowl; stir to combine.
Press the crust mixture onto the bottom and 1 inch up the sides of a greased 9-inch square baking dish; set aside.
In a different bowl, add the flour, brown sugar, pecans, and oats; stir to mix.
With a pastry blender, cut in the cold butter until the mixture looks like coarse crumbs.
Stir cherry mixture and pour over crust.
Sprinkle evenly with topping.
Bake at 400 degrees for 10 minutes.
Lower heat to 375 and bake 30-35 minutes or until filling is bubbling and topping is golden.