Here here! With so many different varieties of cobblers, tarts, pies, and crumbles out there... I think the term "cobbler" can be open to interpretation. For me, what makes cobblers a cobbler is that it has a "cobbled" topping to resemble a cobble stone pathway. I've never used bread for a cobbled topping but by golly, it sure looks like a cobbled top to me. Very creative and easy for any home baker.

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