2 1/2 c. all purpose or unbleached flour
1 1/4 c. sugar
1/2 tsp. salt
3/4 c. butter, softened
2 cans (16 oz. each) red sour pitted cherries, well drained (reserve juice for sauce)

SAUCE:

1/2 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt
1 tbsp. butter
1/4 tsp. almond extract
3 drops red food coloring, if desired
Reserved cherry juice

Heat oven to 375 degrees. In large bowl, combine first 4 ingredients; blend until crumbly. Press 2 1/2 cups crumb mixture into ungreased 13 x 9 inch pan. Spoon cherries evenly over crumbs; sprinkle with remaining crumb mixture. Bake at 375 degrees for 30 to 35 minutes or until golden brown.

In small saucepan, combine first 3 ingredients. Stir in reserved cherry juice, butter and food coloring. Cook until thickened and clear, stirring constantly; stir in extract. Top each serving with warm sauce. 12 to 15 servings.