Blackberry, Plum And Lemon Thyme Cobbler

• 2 pounds Plums, Pitted And Quartered
• 1 pound Blackberries
• 3/4 cups Sugar
• 2 Tablespoons All-purpose Flour
• 1-3/4 cup All-purpose Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 3 teaspoons Lemon Thyme Leaves (or Regular If You Don't Have Lemon), Minced
• 1 Tablespoon Sour Cream Or Creme Fraiche
• 1/2 cups Heavy Whipping Cream Plus More For Brushing Over Top Of The Pastry
• 1/2 cups Half-and-half

1. Preheat oven to 425 F. Combine the plums, blackberries, sugar and 2 tablespoons flour in a mixing bowl and toss to coat. Pour mixture into a 9 x 13 inch baking pan and set aside.
2. In a medium sized bowl, combine the remaining flour, baking powder, salt and thyme. Set aside.
3. In a measuring cup or small bowl whisk the creme fraiche into the whipping cream. Add this into the dry mixture and stir just to combine. Add the half-and-half and gently incorporate.
4. Pinch off large mounds of dough and pat or spread it evenly over the top of the fruit.
5. Brush some additional heavy cream over the top of the dough and place in the oven. Allow to bake for 25-30 minutes or until the biscuits just begin to brown.
6. Serve warm with ice cream and more small thyme leaves if desired.
7. Recipe adapted from Desserts for Breakfast.

blackberries, sugar, allpurpose, allpurpose, baking powder, ubc, lemon thyme, sour cream, heavy whipping cream

Taken from tastykitchen.com/recipes/desserts/blackberry-plum-and-lemon-thyme-cobbler/ (may not work)