If using frozen raspberries, thaw berries. Butter an 8x8x2-inch baking dish. Set aside.
In a large bowl, toss together raspberries, granulated sugar, and triple sec. Transfer to prepared dish.
In a food processor bowl or a medium bowl, combine flour, brown sugar, and nutmeg. Add the butter. Process or cut in with pastry blender until mixture resembles fine crumbs. Spoon over the raspberries in baking dish.
Bake in a 375 degree F oven for 30 to 35 minutes or until golden and bubbles cover entire surface. Serve warm with cream. Makes 6 servings.