- 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
- 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.
- 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.
Reviews for Tennessee Peach Pudding
"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!"
"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."
"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!"