Tennessee Peach Pudding
Total TimePrep: 20 min. Bake: 40 min.
- 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 whole 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
- Preheat oven to 400°. Combine flour, 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.
Nutrition Facts1 piece: 253 calories, 2g fat (1g saturated fat), 5mg cholesterol, 269mg sodium, 57g carbohydrate (44g sugars, 1g fiber), 3g protein.
Feb 15, 2020
This is a great easy to make recipe. It is best with fresh peaches but still good with frozen. Also I found out it is best to serve the day you make it. It is my go-to recipe for a peach dessert.
Feb 4, 2020
This dessert was so easy to make. I made the recipe just as it is. The only thing I changed was I used frozen peaches as that was all I had. It turned out really, really good. I used a 2.5 quart corningware dish instead of my 8x8 baking pan because I was afraid it would bubble over.
Jul 14, 2019
I made this for dessert with family. It was delicious! I used fresh peaches from the Farmers Market and this recipe did them justice! The pudding was the right balance of everything and served warm with a scoop of vanilla ice cream it was fantastic! I will make this over and over. Thanks!,,
Jul 7, 2019
No adjustments needed on this one! Absolutely delicious!
Dec 28, 2018
Wow is this good! Followed the recipe exactly except I didn't use quite all of the glaze (was running out of room in the baking dish I was using!) I wouldn't change a thing!
Jun 24, 2018
I made the recipe with only one slight change, I sliced the peaches, squeezed a little lemon juice & sprinkled sugar & let sit for 30 minutes. I drained the juice & added it to the water. I took it over to my neighbors & her husband started eating it out if the pan! They both said it was perfect. It seemed a little off, pouring the syrup over it...it just worked & turned out beautifully. I put the pan under it thinking it may bubble over but it didn't. Great use of fresh peaches!
May 15, 2018
I made this Tonight. I only had canned peaches, I drained and reserved the juice, measuring out the juice to make 1 1/2 cups. Added the brown sugar only. It was amazing! The dough was almost crunchy on top. Hubby licked his bowl clean. My new fave!
May 5, 2018
O. M. G. This is DEEE~LISH! And sooo easy. I used frozen peaches (thawed). Instead of water, I used the syrup from a can of peaches (did not use those peaches in the recipe) along with half & half until I had one and a half cups of liquid. Served mine with whipping cream. Oh, and those of you who do not understand why there is no measurement on the half and half at the end, it's because you're just supposed to pour it over the cobbler to your own liking. Also... It says serve warm or cold because you can serve the cobbler warm... or cold.
Aug 22, 2017
My family raved about this recipe. It is now a favorite. I will definitely make this again and again
Aug 20, 2017
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!