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Drain cherries, reserving 3/4 cup juice (discard remaining juice or save for another use). In a bowl, combine cherries, sugar, tapioca, extract, salt, food coloring if desired and remaining juice; set aside for 15 minutes, stirring occasionally.
Meanwhile, combine crust ingredients. Press onto the bottom and 1 inch up the sides of a greased 9-inch square baking dish; set aside.
In another bowl, combine first 4 topping ingredients; cut in butter until mixture resembled coarse crumbs. Stir cherry mixture; pour into crust Sprinkle with topping. Bake at 400 degrees F for 10 minutes. Reduce heat to 375 degrees F; bake 30-35 minutes longer or until filling is bubbly and topping is golden.
Yield: 9 servings
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