Cherries Jubilee Crisp

Source: American Dairy Association

Filling:
1 (17 ounce) can pitted Bing cherries, undrained
2 tablespoons orange-flavored liqueur or orange juice
2 1/2 teaspoons cornstarch

Topping:
6 tablespoons all-purpose flour
1/4 cup brown sugar, packed
1/4 cup quick or old-fashioned rolled oats
1/4 teaspoon ground nutmeg
1/4 cup (1/2 stick) cold butter, cut into small pieces
Lightly whipped cream
Ground nutmeg, if desired

Heat oven to 365 degrees F.

For filling, combine cherries, liqueur and cornstarch in medium saucepan until dissolved. Cook and stir over medium heat until mixture has thickened, about 2 minutes. Remove from heat. Let cool 10 minutes.

For topping, combine flour, sugar, rolled oats and nutmeg in a small bowl. Add butter and mix with fingers or fork until crumbly. Place filling in a 3- to 4-cup shallow baking dish (or individual baking dishes). Sprinkle topping over fruit. Bake until topping is golden, about 20 minutes.

Serve warm or at room temperature with whipped cream. Sprinkle with nutmeg.

Serves 4.