Tennessee Peach Pudding Recipe
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon, optional
- 1/2 cup milk
- 3 cups sliced peeled fresh or frozen peaches
- 1-1/2 cups water
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 tablespoon butter
- 1/4 teaspoon ground nutmeg
- Half-and-half cream
- 1. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
- 2. In a large saucepan, combine the water, sugars, butter and nutmeg. Bring to a boil, stirring until sugars are dissolved. Pour over top. Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm or cold with cream. Yield: 8 servings.
1 piece: 253 calories, 2g fat (1g saturated fat), 5mg cholesterol, 269mg sodium, 57g carbohydrate (44g sugars, 1g fiber), 3g protein.
Reviews for Tennessee Peach Pudding
"This is a great recipe. A little different from the traditional peach cobbler!"
"I have been searching for a good peach cobbler recipe. So many turn out like a cake with peaches in them. Dry. Not like I had growing up. My husband brought some fresh Palisade Colorado peaches home this past weekend from his trip and I searched again for a recipe that was not dry. I will search no farther. This was perfect!! My husband loved it!"
"For my taste it was extremely sweet. It may be a good recipe if the sugar was cut in half."
"I doubled all the ingredients and baked in a 9x13 pan. It was full to the top, but only boiled over a little (thankfully, I followed other reviewers' suggestion and put a drip pan underneath). I refrigerated overnight and then warmed the next day and served with vanilla ice cream. Spectacular! I think chilling overnight helped firm it up and warming did not liquify it too much."
"This was extremely good. As for the "cream" and when to use it.....The last sentence states "Serve warm or cold with cream"."
"Great recipe. Add more peaches (I used 4 cups). Other than that follow the directions. There is one mystery in this recipe, it list Half and Half cream but doesn't tell how much or when to use it. (I left it out). Amazing, will make many more times."
"The directions do not include the use of the half and half cream! Should it be included in the sauce?"
"Excellent dessert! Served it with vanilla ice cream on top and it was delicious!"
"If I use frozen peaches. I do thaw them correct"
"I never thought this would work.. honestly. I thought it would be too mushy and "weird". I was SO wrong and I'm so glad I tried it. The peachy-cake mixture cooked up nicely and the sweet topping made the dish just creamy enough. I made my own whipped cream using coconut milk to serve and it was truly one of my favorite desserts. I will be making this very often!"
"Love this!!! First time I used white nectarines and it tasted great but looked a little bland. Used yellow peaches the next time and it was perfect. I think I will use a few more peaches next time I make it. As my husband says, "THIS IS A KEEPER!!""
"Delicious! I used a combination of plums and nectarines. I used half white, half whole wheat flour, and palm sugar. II agree it was delicious cold the next morning. It was like a delicious compote with built in cake. Great way to use up stone fruit that's past its prime."
"GOT SOME FRESH PEACHES THIS WEEK AND LOOKED FOR A RECIPE AND FOUND THIS ONE. IT WAS ABSOLUTELY DELICIOUS!!! HAD FOR dessert ABOUT 1/2 HOUR AFTER dinner AND IT WAS STILL WARM AND SERVED WITH WHIPPED CREAM. DEFINITELY A KEEPER! YUMMMM BY THE WAY, I FOLLOWED THE RECIPE EXACTLY EXCEPT ADDED MORE PEACHES, ABOUT 5 CUPS IN ALL."
"My husband and I absolutely LOVED this. We did cut it in half because that's all the peaches we had.Originally, I was going to take the advice of other reviewers and back off on the topping, especially since the peaches we had were very ripe and extremely juicy. However, I forgot to do that, and instead just made it as-is. When it came out of the oven, I was disappointed. It was a big mess, and there was definitely too much liquid. I put all the leftovers in the fridge for another night.When I pulled them back out a couple days later, I have to say that I fell in love with this dish!! It tastes a million times better cold, and the cold actually helped it firm up; it was no longer liquid-y. It reminded me of a delicious bread pudding (almost). I can understand why some people are disappointed, but give this a chance as-is. If you don't like it, then make adjustments for your next trial ;)"
"This is a delicious way to use fresh peaches. It comes together quickly, doesn't use many ingredients, and is really an impressive and comforting dessert. I served with a scoop of vanilla ice cream, but will try drizzling cream instead next time, as the recipe suggests. This will be a regular summer recipe for my family going forward. I also like that it doesn't make a huge amount.....Enough for company, or a couple of nights of dessert for just my family."
"This was fantastic. I added nutmeg but otherwise followed recipe. If you were to use apples instead of peaches it would taste like apple dumplings but way easier."
"This was excellent. I did add more peaches. My husband said it was a keeper. I did add 1 tsp almond extract to topping. It was different than a cobbler but so good. I will sure make it again many times.To the person who said they had trouble pealing peaches. I learned a trick many years ago. Just put peaches in boiling water for about 30 seconds than in cold water and the skin just peals right off. I use to can bushels of peaches and that trick helped save a lot of time."
"Good Flavor, a little too sweet, needs more peaches."
"Very good. My first attempt using fresh peaches. Found it a little difficult slicing the peaches off the pit."
"Delicious and very peachy! I made this yesterday, doubled the recipe, and there's only a small portion left. Family loved it! I used canned peaches and used the peach syrup in the topping along with the water to make the required amount of liquid, and eliminated the granulated sugar from the topping. Can't wait to try it with fresh peaches. Great, easy recipe, a keeper for sure!"
"This recipe was awesome! I followed it exactly and it came out perfect. I baked for the full 50 minutes. I added sparkling sugar on top and made it look extra special."
"This is AMAZING!!! Followed the recipe exactly with no issues. Used 8" x 8" glass pan and it did not run over. I had some frozen peaches and I used these. Left them out to thaw for about 10 minutes and they were perfect. I do believe I will replace the nutmeg with cinnamon the next time. Just not a big nutmeg fan!! Thanks for sharing!!!"
"What a great way to use fresh peaches. My husband and I have been trying recipes we can bake on the grill. This recipe worked great!"
"This was quite good. I used one 600g bag (3 cups) of frozen peaches, thawed. We did find it a bit too crusty for us, but tasty nonetheless."
"followed recipe. oven temp needs adjusted. Turned out to be a "peach mush""
"Ha! Ha! Ha! Did anyone notice the recipe's name has "pudding" not "cobbler" in it? Maybe that had something to do with some's expectations. Whatever, it's marvelous!"
"I made this cobbler for a family BBQ using fresh peaches. I followed the recipe exactly, even thought it sounded crazy and it turned out phenomenal ! It was great with 1/2 and 1/2 or homemade whipped cream or both together! Everyone wants me to bring it again."
"Dilogsdon: the cream is an additional topping that you put on when your ready to eat it (as much or as little or none as you want)."
"The topping calls for half-and-half cream. How much? It does not give a measurement in the recipe."
"This recipe is a great way to jazz up a traditional peach cobbler. I used preserved peaches, so I cut back the sugars to 1/3 cup each. The warmth from the spices and the comfort from the topping and syrup makes the perfect cold weather treat!"
"I made this for a family gathering. Never having made this recipe before, I tripled the amounts and baked it in a 1/2 sheet cake pan. It was fantastic. Yes, I was a little alarmed adding in simple sugar liquid and seeing how full the pan was getting. But I had already read the recipes of people who didn't add all of the liquid. It came out of the oven bubbly and smelling amazing. I had many people ask me for the recipe. I'm going nto make it for a potluck that my office is hosting before Thanksgiving. I know they will love it as much as my family did. =)"
"We had this last night for dessert and it was DELICIOUS! I followed the recipe exactly.....did cut down on the sugar in the topping to about a third cup of each the brown and white sugars....maybe will reduce them down even more when I make this again..... and put it in an 11 x 7 inch baking dish (it still bubbled over a bit). I can't see why one person thought it had too many "flaws" and why some are so spooked by the fact that there's one and a half cups of water in the topping! There are many dessert recipes where you use a lot of liquid like this to pour over the main part of the dessert....it combines with the flour and creates that lovely thick sauce that was underneath the cake-like topping and peaches. Someone even contemplated leaving the topping off....that would be disastrous! Follow the recipe as it's written, use nice, juicy ripe peaches, and it makes a terrific cobbler. Of course, there's the matter of taste......not everyone agrees completely about how something tastes to them, but there are no flaws in this recipe. It's going into my best-loved file of recipes and I'll be making it many times in the future!"
"Great dessert! I will make this again as it was very easy to make. I used only Cinnamon for the mixture and the topping as we don't care for Nutmeg. The only trouble I ran into was that it bubbled over while in the oven. So be sure there is a drip pan while baking."
"I made this for a family reunion recently and it was a tremendous hit! Used frozen peaches from our own tree and substituted the juice from the peaches for the water. Delicious!!!!"
"Delicious! My husband had 2 helpings! The top came out a perfect golden brown. The only change I would make is maybe add a little more cinnamon for a stronger flavor."
"My husband and I loved this. I recommend this to my Facebook friends. Would make this again."
"I don't bake much and when I do bake something it doesn't usually turn out very good. This was the exception. I made it exactly as the recipe stated except I used frozen peaches - thawed. I did think the topping was too much but used it anyway. At the end of the cooking time it still was not done per the toothpick method. I put it back in the oven and actually forgot about it. I'm guessing it was half an hour later when I realized I had a cobbler in the oven. I ran to the kitchen expecting to see smoke coming from the oven and a burnt cobbler inside. But it was perfect, a nice golden brown crust. I was using a glass pan and it looked like it was soupy under the topping, but after setting for a little bit the juice thickened up. This tasted like a restaurant quality cobbler. My 87 year old mom raved about it. She now thinks I can bake."
"I made this for a 4 of July block party. I doubled the ingredients and pour into a 9x13 pan. I was out of nutmeg so I used pumpkin spice instead plus I put some spice into the flour as well. Came out wonderful. I got lots of compliments on it."
"Thanks "Red Hat Milli." I read that three times and did not even see that. Have a great July 4th!"
"I was able to use only 1/2 of the topping before it overflowed by 8x8 pan. It never did completely cook. However, I will try it again with some adjustments."
"This is an answer to 1camsgram question regarding where cream is used. I'm thinking it is used at serving time of the cobbler. In the ingredients list it is half & half CREAM. In the directions it is referred to as CREAM on top of cold or hot cobbler. I'm guessing it is poured on as desired. It quite easily could be replaced with ice cream or a whipped topping. Hope this helps."
"I just took it out of the oven and I can already tell this is a winner! Taking it to a church dinner today....I did modify the recipe just a bit. I tripled the flour, sugar, milk and used 3 cans of peaches. I also used self rising flour. I reserved the juice from the canned peaches, using 1 1/2 cups of the juice and only 1/2 cup brown sugar and butter with a dash of cinnamon for the liquid 'topping'."
"Oh my this was delish! I had to improvise as some of my fresh peaches had gotten devoured without my knowledge, so I added frozen berry mixture to make up the 3 cups. I made one tiny boo boo, I plopped the brown sugar into the flour mixture. I managed to scoop out most of it, but I have to say it that little bit of brown sugar made the cobbler a nice brown, and there was a delightful slight crunch. It came out beautiful and everyone loved it! Served it warm with homemade French vanilla ice cream on top. TDF!!!"
"Where does the half n half come in. I am not seeing any directions for it."
"I think the difference in results may be due to how 'ripe' the Peaches may have been. Lots of 'juice' as you slice, cut the extra fluid down accordingly."
"Grew up with this cobbler in PA, also substitute cherries or blueberries for the peaches. No other cobbler tastes as good as this recipe."
"very simple and easy to bake"
"With fresh peaches in right now, I have been making several desserts with them and sharing with friends. The 3 friends and I who ate this really like the way the peach flavor came through and liked the texture of the cobbler crust. I would make it again. I drop my fresh peaches in boiling water for about 20 seconds, then into ice water and peeling them is a breeze.Pat Hockett, Field editor"
"I liked the fact that it was small. As for the recipe, I cut the water in half and used half white @ half brow sugar with the peaches. I wild have liked the top to have been more crisp."
"I doubled recipe but only used half the sauce. It came out perfect! Plus it was delish with a scoop of Blue Bunny Ice Creme!"
"I was so worried when I saw how liquidy mixture was but followed directions as specified. Though I substituted milk for vanilla almond milk. I read through prior reviews and did put a pan under bc it does boil over. I cooked it 400 for 40mins and all the liquid became a very thick sauce/syrup. It's SO good tastes like a bakery made this item. Not too sweet, peaches soaked up all the good flavor, sauce thickened/reduced to jelly like consistency. Next time I think I will cook 35 mins or lower heat bc breaking cooked slightly harder then I prefer. Also I made to small carafes from same batch so I'd have testers. They came out perfect cooked along side of larger pan."
"Peaches are in season and I just made this recipe. It is a very easy recipe to follow and to make. End result...awesome! I certainly will be making again and highly recommend this recipe!"
"This is my go to recipe for peach cobbler. Absolutely delicious!!"
"I just finished eating 2 small bowls (fresh out of the oven!) and my oh my was it tasty. Although I didn't follow the recipe to a T. I had to use bread flour because I was out of all-purpose (crazy, I know). I also used brown sugar instead of white. I used 3 fresh peaches, peeled/sliced and added 3/4 cup of fresh blueberries. Upon reading the reviews I decided to go with my own topping recipe.... I used a half stick of butter, 1/2 cup packed brown sugar, cinnamon, nutmeg, and a splash of milk. It made a saucy caramel. I drizzled half of it over the batter and baked it at 400 for appx. 30 min. Until the top was browned and I could stick a toothpick in and not have any batter on it. VERY VERY GOOD."
"It was good."
"Made this for Thanksgiving, used frozen peaches. It came out "saucy" but very flavorful, and my 85-year old mom says this recipe is a keeper. "
"Am making again tomorrow! I didn't have enough room in the baking dish for all the sauce which I think worked out better, was a thick bread-pudding like texture instead of too saucy like some are saying. When you put this in the oven it doesn't seem like it will come out well but it was perfect and very tasty. Will keep this forever!"
"Loved this cobbler with lots of sauce. "
"When I closed the oven door on this concoction I was pretty sure I had wasted some nice ingredients. Forty-five minutes later, I opened the door to one of the best peach cobblers I have ever had. The top was crisp, there was plenty of sauce, the peaches cooked perfectly. Highly recommend this recipe."
"Excellent peach cobbler and the recipe was so easy. Will try it with blueberries or blackberries next time!!!"
"This turned out for me more like a coffeecake than a cobbler. It set solid after baking-but I will make this again. I combined 2 cups flour, 1 cup sugar, 4 teaspoons baking powder, 1 teaspoon salt, added 1 cup milk & folded in 6 cups sliced (not peeled) fresh peaches. Put this in a 9X13 glass dish. Then I made the topping in a saucepan using 2 cups of water, 1/2 cup white sugar, 1/2 cup brown sugar, 2 Tablespoons butter, 1/2 teaspoon nutmeg & 1 teaspoon cinnamon. Brought this to a boil, stirring until sugars dissolved. Poured over the top. Baked at 400 for 40-50 minutes."
"The flavor was very good, however, it was so saucy that it made me think it was not done. I think I'd cut in half the topping mixture."
"This was delicious - made it as dessert for our annual summer picnic. Everyone loved it and requested the recipe! Thanks TOH"
"I made this cobbler this afternoon. I cannot get over how GOOD it is!!! This recipe is a keeper."
"This is the recipe I will use for all cobblers from now on! I had my doubts when I placed the wet, gooey mess in the oven that 2 cups of liquid would ever soak in. This is the best cobbler I've ever had .... and I even replaced both the white and brown sugars with Splenda."
"Sharon - I'd love to try this recipe as you and a few others rated it quite highly. However there are a few that really gave it a super bad rating. My philosophy is "cook once and eat twice". I, too, like to double and triple recipes and place the extra in the freezer for times when I have nothing prepared for a meal. You tripled the recipe for 2 9x13 pans. This is something I'd do also. Did you make any other alterations other than boiling the liquid a bit? I am anxious to try this, but would like to hear from you first. Thanks so much. "
"We don't like really sweet deserts. Do you think this would work without the topping?"
"Excellent! Goes really good with a little half&half. I had really sweet South Carolina peaches so I cut the sugar and brown sugar and water in half. Also deleted the nutmeg and cinnamon. We like a lot of crust so next batch plan to double the flour mixture. Easy to make and just a wonderful cobbler. Definitely a keeper!"
"I tripled the recipe and used two 9x13 glass pans. I also let the liquid boil for a few minutes which I think contributed to thickening. I like to freeze individual portions. I was a bit concerned when pouring the liquid on top because it seemed like it was too much, but it worked out well. I like the way it bakes into a mixture of cake and sauce. The flavor of nutmeg and cinnamon is wonderful. I've tried many peach cobbler recipes and this will not be my favorite. Yummy!!"
"OMG!! The best, easiest, and tastiest peach cobbler I've ever made. If you have sweet peaches, nothing more is needed outside of the listed ingredients. Thank you!"
"I made this for my family and we ate the entire cobbler!! Sooo yummy and easy to make!!! I will definitely be making this again!!!"
"This recipe has too many flaws, needs more sugar; some flour for thickening; and re-evaluate the amount of water...I doubled the ingredients which was a big mistake also."
"I thought this was going to be better than my Mom's, WRONG! I'm sorry to say, don't try it, I wasted a lot of good peaches, sorry!"
"I made this for the 4th of July. My husband said it was the best cobbler he had ever had! It is easy and good. The nutmeg and cinnamon make it stand out."
"Easy and delicious!"
"I searched the web for a peach cobbler recipe and was glad to find this one. The recipe is easy to make and absolutely delicious. My picky grandson had four servings and everyone raved about it. Thank you."