Mix 1 cup cherries, sugar, water, cornstarch and nutmeg in saucepan. Heat over medium-high heat, stirring, until clear and thick, 8 to 10 minutes. In large bowl, stir thickened mixture into remaining cherries. Refrigerate, covered.Advertisement
Mix flour, sugar, cinnamon, nutmeg, salt in large bowl. Using fingertips, rub butter into flour mixture until coarse crumbs form. Cover; refrigerate until ready to use.
To bake, heat oven to 350°F. Grease 2-quart baking dish. Spoon cherry mixture into dish. Stir oats into topping mixture. Sprinkle over filling.
Bake in 350°F oven 45 to 50 minutes, until filling is bubbly and top is browned. Let dish cool on wire rack for 10 minutes. Serve with vanilla ice cream or whipped topping, if desired.
The filling and topping without the oats can be made a day ahead and refrigerated. The crisp can also be assembled a few hours before baking through step 3. To bake, let crisp come to room temperature, or if going directly from refrigerator to oven, bake a little longer.