My mother made this all through my childhood. It’s lighter and crunchier than a cobbler. My mother made her own breadcrumbs by drying her own bread in a low oven until crispy and running it through the food processor. They could also be broken into small pieces and cut up smaller with a knife. More simply, unseasoned breadcrumbs are a fine substitution. Equipment recommendation: this can be made in a 9-inch pie dish or a thinner layer of fruit and topping in a larger dish.