- 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
- 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.
Reviews for Tennessee Peach Pudding
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"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!"