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Tennessee Peach Pudding

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


  • 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 2% 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
  • Vanilla ice cream, optional


  • 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 ice cream, if desired.
Nutrition Facts
1 piece: 253 calories, 2g fat (1g saturated fat), 5mg cholesterol, 269mg sodium, 57g carbohydrate (44g sugars, 1g fiber), 3g protein.


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Average Rating:
  • kimb0
    Jul 1, 2020

    This was great! The only mod i made was using a 7x11 baking dish. Definitely a keeper.

  • Brandon
    Jun 17, 2020

    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.

  • Bob
    Jun 1, 2020

    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.

  • Patricia
    May 19, 2020

    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.

  • Jane
    May 14, 2020

    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.

  • pattiejean
    May 6, 2020

    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

  • Kym
    May 5, 2020

    This is the recipe that our family has been using this for all the other cobblers that they made. I am 62 years young and I remember all family functions with were always just “get together “ and everyone brought food. I remember back to my great-great- grandmother making it. The water is what makes it. It makes the crust so crispy and good.

  • dnjn
    Apr 6, 2020

    Way too much liquid for the topping. Turned out mushy and too sweet. I would try it again using half the topping.

  • Mary
    Mar 29, 2020

    I want to try this recipe but don't know know whether vanilla ice cream would be used in place of or in addition to the half-and-half cream in the recipe. Also, how much half-and-half cream should be used? Thanks.

  • Bridgers
    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.