Preheat oven to 425°F. Spray 8-inch baking dish with nonstick cooking spray.

Combine plums, peaches, 2 tablespoons flour, juice concentrate, brandy, and cardamom in medium bowl; toss gently. Spoon into prepared baking dish.

Combine remaining 1-1/4 cups flour, 1-3/4 teaspoons sugar, baking powder, and salt in medium bowl; mix well. Using pastry blender or two knives cut cream cheese and butter into flour mixture until mixture resembles coarse crumbs. Set aside.

Reserve 1 teaspoon milk for glaze. Beat milk and egg in small bowl. Pour all at once into flour mixture; stir quickly with fork until just moistened. Place dough on lightly floured board.

If dough is sticky, sprinkle with additional flour; knead 12 times. Roll dough into 8-inch square, about 3/4 inch thick.

Place dough over top of fruit, pressing down around fruit at edges. Brush dough with reserved 1 teaspoon milk; sprinkle with remaining 1/4 teaspoon sugar. Bake about 30 minutes or until top is lightly browned and fruit is tender. Serve warm topped with ice cream, if desired.