For topping: Combine flour, rolled oats, brown sugar, cloves, salt, and butter. Mix until crumbly. Set aside.
For filling: Drain cherries, reserving 1 cup of juice. Put cherries into steamtable pan (12" x 20" x 2 1/2").
Combine cherry juice with sugar and orange juice concentrate. Cook juice mixture over medium heat for 2 minutes.
Combine cornstarch and water, stirring until smooth. Add to juice mixture. Cook over medium heat, stirring constantly until thickened (about 3-4 minutes). Remove from heat and stir well.
Pour juice mixture over cherries in the pan.
Sprinkle topping evenly over cherries and juice mixture.
Bake until topping is browned and crisp:Conventional oven: 425 degrees F for 35-45 minutesConvection oven: 350 degrees F for 25-35 minutes Allow to cool. Cut into 50 servings. Serve alone or with ice cream, or try topping with Ginger Ricotta Cream.
