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

Tennessee Peach Pudding Recipe

Read Reviews (50)
4.42 50
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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 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

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.


  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 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.
Originally published as Peach Cobbler in Country Extra September 2009, p49

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.

Reviews for Tennessee Peach Pudding(50)

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Reviewed Apr. 15, 2014

The topping calls for half-and-half cream. How much? It does not give a measurement in the recipe.

Reviewed Jan. 20, 2014

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!

Reviewed Nov. 13, 2013

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. =)

Reviewed Sep. 8, 2013

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 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!

Reviewed Aug. 25, 2013

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.

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