Line a 9x9 inch pan with parchment paper and also a baking sheet with parchment paper for the crumble.
Crumble: Whisk everything together in a small bowl until mixed well. Crumble the mixture onto the baking sheet and bake for 8 minutes then set aside. Crumble again if needed to.
Crust: In a food processor, pulse the oats until somewhat fine. Then add to a medium bowl and which with the dry ingredeints. Add in the coconut oil and mix well. Press the crust firmly into the pan and bake for 24 minutes.
Filling: Meanwhile, in a medium saucepan, stir together all ingredients except the arrowroot over medium heat, breaking up cherries with spoon. Once the mixture is at a full boil, add in the arrowroot powder. Once it is dissolved, turn to low heat and let simmer for 5 more minutes. Pour mixture over the crust and bake for another 20 minutes. Add crumble and bake for 3 more minutes.
Let cool in pan completely before taking out to cut. Enjoy!
These will be good up to 5 days on the counter or up to a week in the fridge. You can freeze them for up to 6 months.