I have always loved pie and crisp, but I've never loved cobbler. The biscuit-topped version never appealed to me, and if I wanted to make pie crust for a topping, I'd just make a two-crust pie. I am so very glad that you've posted this recipe because I'm always on the look-out for variety. For my own part, I don't want another traditional cobbler recipe of ANY kind. Your approach strikes a very positive chord with me. I have several bags of cubed Easter bread in the freezer. I usually reserve them for a quick bread pudding, but this is another great use. Now I just need to get some fresh fruit!

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