- 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 forTennessee Peach Pudding
"Great tasting easy dessert! Made changes second time using canned peaches with juice since I ended up with fresh peaches that weren't good. Saved the juice and used it in the topping with half & half to make 1.5 cups needed. Also used only the brown sugar & two tablespoons butter instead of one with the nutmeg. Baked 40 minutes in 7x11 pan & no spills.Turned out great. Served it warm with more half & half. It was more creamy than when I used water in the topping. Everyone loved it. Much faster using canned peaches & still tasted great. Husband loves it both ways. Going to double recipe with glass 9x13 pan for Labor day picnic & bake it on my gas grill using an air bake cookie sheet under the cake pan so it won't burn. Thanks for a great recipe!"
"Awesome ??I wasn't expecting this to taste sooo good. Great texture not to sweet for my taste. I also added cream over the pudding that gave it that extraVavoom. I am in Atlanta and I used the fresh Ga peaches ?? I bought from the Grocery. I used a deep casserole dish and had no spills in the oven just perfect... my new go to Peach Pudding!!!!!!"
"Nothing like peach season in Colorado! I love finding ways to use up these large juicy peaches that are overflowing at the farmers markets. We served this pudding with ice cream and it was a big hit!"
"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."