Tennessee Peach Pudding Recipe
Tennessee Peach Pudding Recipe photo by Taste of Home
Next Recipe

Tennessee Peach Pudding Recipe

Read Reviews
4.5 81 79
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 8 servings


  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon, optional
  • 1/2 cup whole milk
  • 3 cups sliced peeled fresh or frozen peaches
  • 1-1/2 cups water
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon butter
  • 1/4 teaspoon ground nutmeg
  • Half-and-half cream

Nutritional Facts

1 piece: 253 calories, 2g fat (1g saturated fat), 5mg cholesterol, 269mg sodium, 57g carbohydrate (44g sugars, 1g fiber), 3g protein.


  1. Preheat oven to 400°. Combine flour, granulated sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
  2. For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with cream. Yield: 8 servings.
Originally published as Peach Cobbler in Country Extra September 2009, p49

Reviews for Tennessee Peach Pudding

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Grammy Debbie User ID: 30612 268030
Reviewed Jun. 16, 2017

"Wonderful recipe for a quick and easy dessert! I only had canned peaches, so I used two cans of peaches in their own juice. I drained the juice and saved it. It made one cup exactly, so I used that to replace most of the water called for in the sauce you pour over the top. It came together so fast and it was absolutely scrumptious!"

hughesbambi User ID: 2603719 260356
Reviewed Jan. 27, 2017

"This was really good. It does boil over and thank you to the person who suggested setting it in a larger pan to catch the drips. I think I will use a 9" pan next time. Do serve it warm with the cream - yummy!!!! To those readers who didn't know what to do with the cream, you pour it over the pudding before you eat it. Would be good with ice cream too."

Bridgers User ID: 8283626 256145
Reviewed Oct. 30, 2016

"This is a great recipe. A little different from the traditional peach cobbler!"

elkins02 User ID: 4594705 253370
Reviewed Aug. 29, 2016

"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!"

paul3303 User ID: 1713232 253306
Reviewed Aug. 28, 2016

"For my taste it was extremely sweet. It may be a good recipe if the sugar was cut in half."

s_pants User ID: 174050 253242
Reviewed Aug. 27, 2016

"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."

dtombaugh User ID: 1918604 253112
Reviewed Aug. 24, 2016

"This was extremely good. As for the "cream" and when to use it.....The last sentence states "Serve warm or cold with cream"."

skipperstrucking User ID: 4577232 252486
Reviewed Aug. 11, 2016

"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."

onlymyrrh User ID: 8898758 251715
Reviewed Jul. 22, 2016

"The directions do not include the use of the half and half cream! Should it be included in the sauce?"

dschultz01 User ID: 1076910 250100
Reviewed Jul. 5, 2016

"Excellent dessert! Served it with vanilla ice cream on top and it was delicious!"

Loading Image