Texas Peach Cobbler

Peach Cobbler has become the most requested dessert around here this summer. I don’t think Romain had ever had a cobbler – I usually make crisps, which the French call crumbles. But I’ve been revisiting some cookbooks on my shelf that I hadn’t used for a while and pulled down The Pastry Queen by Rebecca Rather, who was the owner of several bakeries in Texas….

Peach Cobbler has become the most requested dessert around here this summer. I don’t think Romain had ever had a cobbler – I usually make crisps, which the French call crumbles. But I’ve been revisiting some cookbooks on my shelf that I hadn’t used for a while and pulled down The Pastry Queen by Rebecca Rather, who was the owner of several bakeries in Texas.

I met Rebecca when my first book, Room for Dessert, was coming out and I was slated to do a book tour that included Texas. I had never done a book tour and I had been in a very bad car accident and was worried about navigating and getting myself from place-to-place in an unfamiliar state, and doing baking demonstrations, which require a lot of planning and organization. I don’t know how we came to meet each other but Rebecca had a bakery in Texas and, being Texan, knew how to get around the massive state (someone told me the entire country of France could fit inside Texas), and she knew how to bake. So we became a team

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