Cherries Jubilee Crisp

• 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

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.

filling, bing cherries, orangeflavored liqueur, cornstarch, topping, allpurpose, brown sugar, oats, ground nutmeg, cold butter, cream, ground nutmeg

Taken from www.food.com/recipe/cherries-jubilee-crisp-48394 (may not work)