Prepare the cherry filling: In a small pot, place the pitted cherries, brown sugar, cornstarch and lemon juice. Bring to a boil and cook on low-medium heat for about 10 minutes, stirring occasionally. If at the end of the cooking it feels that the filling is too liquid add another teaspoon of cornstarch. Let cool.
In a food processor or in a mixing bowl without a food processor, put in spelled flour, ground almonds, brown sugar, baking powder and a pinch of salt and stir slightly. Add vanilla extract and coconut oil. If the coconut oil is completely solid, it can be softened slightly in the microwave. Process until a uniform mixture is obtained.
Preheat the oven to 350°F/180°C and prepare a baking pan lined with baking paper.
Use 3/4 of the dough mixture and using your clean hands, spread it evenly to the baking pan. To the remaining dough mixture, add sliced almonds and process it with clean hands for large crumbs.
Spread the cherry filling on the dough in a single layer. Sprinkle over the crumbs mixture over the entire filling.
Bake between 35-40 minutes. Cool completely (important!) Before cutting it to your desired size crumb bars.
Keep in a sealed box for up to 5 days. On hot days you should keep it in the fridge.