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Tennessee Peach Pudding

 Tennessee Peach Pudding
Prepared with fresh peaches, this dessert is out of this world. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler. —Virginia Crowell, Lyons, Oregon
8 ServingsPrep: 20 min. Bake: 40 min.


  • 1 cup King Arthur Unbleached 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


  • 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.
  • In a large saucepan, combine the water, sugars, butter and nutmeg.
  • Bring to 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.

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Tennessee Peach Pudding (continued)

Nutritional Facts: 1 piece (calculated without cream) equals 253 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 269 mg sodium, 57 g carbohydrate, 1 g fiber, 3 g protein.