Preheat the oven to 375F. Arrange the bread in an even layer on cookie sheets and toast for 8-10 minutes, or until nicely toasted. Once cooled, pulse in a food processor.
Place the breadcrumbs and melted butter in a large bowl, tossing with a large pinch of salt.
Slice your fruit very thinly. Place in a large bowl and toss with remaining sugar, spices, salt and lemon juice.
Grab a quarter sheet pan or 8”x8” baking pan and spread half the bread mixture on the bottom. Add fruit, top with remaining bread. Bake for 35-40 minutes or until fruit just begins to bubble.