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Make the cobbler by placing all the ingredients into a bowl and beating together with an electric whisk. It should have a consistency like a scone mix. Set aside.
Drizzle the honey all over the baking sheet, then dollop the cobbler on top of the honey in a rough rectangle shape, just a little smaller than the pastry sheet. I like to dollop the cobbler in a rough pattern but you can do one neat layer if you like.
Lay the plums and pears on top of the cobbler in a random way, squish some into the cobbler. Sprinkle the fennel seeds on top.
Lay the pastry sheet over the top of it all. Gently score the top in a diamond pattern and brush with beaten egg. Bake for 35-40 minutes or until the top is golden brown and puffy.
Take it out of the oven and let it sit for 5 minutes before placing a piece of parchment paper on top and then a board or a platter and flipping it over. Take off the baking tray and peel back the parchment to reveal the pie. Serve with vanilla ice cream.