In a large bowl, mix together the brown sugar, tapioca and nutmeg.
Add the almond extract, cherries and red food coloring, if using. and combine thoroughly.
Allow the mixture to stand for 10 minutes, then pour into a 9x13 greased baking dish. Make the topping; in a bowl, combine the flour, sugar, salt and butter with a pastry blender until it resembles coarse crumbs. (This can also be done in a food processor)
Mix in the chopped pecans and spoon the topping over the cherry mixture, spreading it out evenly.
Bake the crumble for 1 hour or until it is bubbling and the top is golden.
Serve slightly warm with heavy cream, whipped cream or ice cream if desired.