Tennessee Peach Pudding
Total TimePrep: 20 min. Bake: 40 min.
i am going to make this Saturday sound great
It's summer and the fruit is good. So what do I do with all of that healthy fruit? Make desserts of course! I bought some peaches yesterday and then went looking for a recipe to try. I'm so glad I stumbled upon this one. It turned out really well. The only tweek I made was to follow the suggestions of sprinkling lemon and sugar on the peaches, letting sit half and hour and using the bit of juice that accumulated in with the water part of the recipe. I don't think it made that much difference so following spot on should come out just as well. I didn't know what would happen with that water formula. But the top got all brown and crunchy, so good. And this was really easy to whip together on a Sunday afternoon. I will definitely make this again
I made the recipe with the ingredients and amounts exactly as listed. I thought the topping was going to overfill my baking dish (8x8 pyrex) after I poured about half of it in. I was contemplating transferring everything to a larger pan but after waiting a few minutes the liquid had soaked in enough to add the entire remaining amount. It is a MUST to let it cool off and set up or otherwise would have been soupy. Once cooled, it is a great “pudding” consistency. It is softer than a true cobbler but very good!
This was great! The only mod i made was using a 7x11 baking dish. Definitely a keeper.
I'm dying at the review below by Bob who subbed ingredients and then complained that it turned out bad. This is a fantastic recipe when you have fresh peaches in the summer. It's probably good with frozen or canned peaches too, but I save this for when I have fresh ones. For the topping, you need to let it boil for a bit and reduce before pouring on the batter, think like syrup or even a caramel consistency. I add a little corn syrup to the topping mix just to prevent any crunchy sugar bits. The cream as indicated by the recipe is good, but some ice cream I think is even better. If you have fresh peaches, this recipe is a must-try.
I tried this recipe with some low carb ingredient replacements and it was a soupy, expensive mess. 1.5 cups of water is FAR too much. Use half a cup instead., Better yet, find another recipe that doesn't waste your time and money.
I have a different version of the peach pie.may turn out the same.i put 1 cup of sugar 1 cup of selfrising flour and one cup of milk and mix them up. In a bowl I use canned peach’s and pour The peach’s in a 9x9 glass pan.i pour the sugar and flour mixture over the top of the peach’s and add several butter pat on top and bake at 350 until top is brown.could turn out the same.
My son made this for me for Mother's Day. We all thought it was fantastic. He used frozen peaches from our last year's crop. He partially defrosted the peaches, drained the juice, and added it to the water. He did not have an eight inch pan so he used a 7x 11. He baked it on convect with a cookie sheet on the rack below as it bubbled over. It came out beautiful and he served it with whipping cream. It is a keeper.
This is amazing! I used frozen peaches from my last year's crop. So simple and the topping is so good! Comes out perfectly-served with heavy cream and a sprinkling of cinnamon sugar. Great way to use my peaches-will definitely make again! VFE