Cherry Amaretti Crisp

FOR TOPPING: Combine first 7 ingredients in medium bowl. Knead in butter with fingers, making sure that the butter is in tiny pieces and coats the cookie mixture. Set aside.

FOR FILLING: Preheat oven to 350 degrees F. Butter 2-quart souffle dish. Combine all ingredients except cherries in heavy large saucepan. Whisk over low heat until cornstarch dissolves and mixture begins to simmer, about 3 minutes. Add cherries and stir to coat with sauce. Cook 2 minutes longer. Pour cherry mixture into prepared dish. Cool slightly. Spoon topping over cherries. Place dish on baking sheet.

DO-AHEAD TIP: Crisp can be assembled 5 hours ahead. Let stand at room temperature.

Bake crisp until topping is golden brown and filling bubbles, covering with foil if necessary to keep topping from browning too much, about 45 minutes. Cool slightly.

Spoon warm crisp into dessert glasses. Spoon ice cream or vanilla custard sauce into each glass and serve immediately.