CHERRY APRICOT COBBLER

Filling
Butter
3  14.5-ounce cans pitted tart cherries in water, drained
1 1/2  cups diced dried apricots
3/4 cup sugar
1/2  teaspoon almond extract
1/4  teaspoon ground allspice

Topping
1/2  cup whole wheat pastry flour
1/2  cup sugar
1/3  cup unbleached all purpose flour
3/4  teaspoon baking powder
1/4  teaspoon salt
2  large eggs
1/2  cup whole milk
2  tablespoons bourbon
2  teaspoons finely grated lemon peel
1  teaspoon vanilla extract
Ice cream or whipped cream

FILLING: Preheat oven to 350F. Butter 11x7x2-inch glass baking dish. Combine next 5 ingredients in large bowl; toss well. Spread evenly in prepared dish.

TOPPING: Whisk first 5 ingredients in large bowl. Stir in next 5 ingredients.
Spoon topping over filling. Bake cobbler until topping is golden brown and juices from filling are bubbling thickly at edges, about 50 minutes. Serve cobbler warm with ice cream or whipped cream.