Cherries Jubilee Crisp

I don't remember where I got this, but it's a nice little crip dessert and easy to make.

• Ready In: 50 mins
• Serves: 4

Ingredients

• FILLING

• 1 (17 ounce) can  pitted bing cherries, undrained
• 2  tablespoons  orange-flavored liqueur or 2  tablespoons  orange juice
• 2 1⁄2 teaspoons cornstarch

• TOPPING

• 6  tablespoons all-purpose flour
• 1⁄4 cup brown sugar
• 1⁄4 cup quick oats or 1⁄4 cup old fashioned oats
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 cup  cold butter, cut into small pieces
•  lightly  whipped cream
•  ground nutmeg, if desired

Directions

1. FILLING: Combine cherries, liqueur and cornstarch in medium saucepan, mix until dissolved.
2. Cook and stir over medium heat until mixture has thickened, about 3 minutes.
3. Remove from heat and cool for 10 minutes.
4. TOPPING: Combine flour, sugar, rolled oats and nutmeg in a small bowl.
5. Add butter and mix with fingers or fork until crumbly.
6. Place filling in a 3-4 cup shallow baking dish (or individual baking dishes).
7. Sprinkle topping over fruit.
8. Bake until topping is golden, about 20 minutes.
9. Serve warm or at room temperature with whipped cream.
10. Sprinkle with nutmeg.