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Tennessee Peach Pudding

If you’ve never heard of Tennessee peach pudding, boy, you’re in for a treat!

Plump and juicy peach slices are baked into a soft, fluffy cake and covered with a ridiculously crunchy, buttery topping. Oh, my goodness! 

Peach Pudding with Ice Cream
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This rustic dessert isn’t just delicious. Its sweet aroma will drive you crazy, too. And it tastes even better with a big scoop of vanilla ice cream.

The best part? It’s not even hard to make! It’s an easy-peasy peach recipe you’ll want to make again and again.

Tennessee Peach Pudding 

Tennessee peach pudding is the definition of Southern comfort. It’s like a cobbler but made ten times better by the crunchy crust on top.

Enjoy it as is for breakfast or a scoop of ice cream for a comforting, decadent dessert.

Trust me, you’ll want this pudding in your life all year round. Thankfully, this recipe works with frozen peaches!

Ingredients 

It seems like a lot, but these are pantry staples that you already most likely have on hand:

For the pudding:

  • All-purpose flour. The base of the pudding that gives it substance. You can use cake flour for a lighter pudding, but if you like it a little denser, all-purpose works best.
  • Granulated sugar. You can lessen the amount if your peaches are already sweet.
  • Baking powder. A leavening agent that gives the pudding lift.  
  • Salt. This flavor enhancer counters the sweetness of the sugar for a perfectly balanced flavor.
  • Cinnamon. This one’s optional, but if you have it, add it! Cinnamon works really well with fruit. 
  • Milk. Use full-fat milk for a rich cobbler. Buttermilk works, too. 
  • Peaches. They’re the main event, so you want to use high-quality fresh peaches. Pick large yellow cling or freestone for best results. The peaches should be soft, yet still a bit firm. They also shouldn’t have any bruises or molding.

Note: If peaches aren’t in season or you just don’t have access to them, frozen and canned peaches will work, too.

For the topping:

  • Water. Boiled with sugar and butter, it creates a sweet syrup.
  • Sugar. The combination of white and brown sugars gives the syrup a nice caramel-y flavor.
  • Butter. I usually use unsalted butter when baking, but in this case, I prefer salted. It adds a nice salty contrast to the sweet and buttery syrup.
  • Ground nutmeg. A warming spice that complements the peaches beautifully.
  • Vanilla ice cream. The best topping any peach pudding or cobbler can ever ask for.

Tips for the Best Pudding 

Incorporate these tips for the best peach pudding:

  • Eliminate the mess. Put a pan under the baking dish, just in case the batter spills over while baking. 
  • Let the pudding rest before serving. It’s okay to serve it warm, but you’ll still need to let it cool for several minutes before serving. The pudding needs a bit of time to set.
  • Select ripe peaches. If you’re unsure whether they’re ripe, squeeze them! They should be soft yet still a bit firm. If they’re too soft, they’ll turn into mush once baked.
  • Using frozen peaches? Let them thaw completely first. Using them straight away will make the batter watery.
  • Using canned peaches? Drain them well and reduce the amount of sugar in the batter.
  • You can freeze fresh peaches beforehand. Simply slice them up, soak them in sugar syrup, and freeze. Let them thaw in the fridge overnight before using.
  • Don’t forget the ice cream! While optional, it’s almost blasphemous not to top this pudding with it. Be creative and try other flavors aside from vanilla. I really enjoy this pudding with butter pecan.
  • Use other fruits. This recipe works not just with peaches but other fruits and berries as well. Feel free to mix and match your favorites!
Peach Pudding Topped With Ice Cream in a Plate

How Is This Different from Peach Cobbler?

While similar, Tennessee peach pudding isn’t the same as a peach cobbler.

Just like a cobbler, peach pudding also has a soft, fluffy, cake-like base filled with sweet and juicy peaches.

But what gives it its own unique character is the sweet and buttery topping.

Believe it or not, the topping is made of mostly liquid ingredients – water and melted butter sweetened with sugar.

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So, how does it turn into the crunchy crust that it is?

Somehow, during the baking process, the syrup solidifies. It becomes a crisp topping that complements the soft cake underneath. 

Tips for Peeling Peaches 

This recipe works whether you use fresh, frozen, or even canned peaches. If you’re using fresh ones, follow these steps for effortless peeling:

  1. Place the peaches in a pot of boiling water.
  2. Let them soak there for 30 seconds.
  3. Transfer them into a bowl of ice water to prevent them from cooking.

The peel will come off so easily a knife isn’t even necessary.

More Peach Desserts to Try

Peach Cobbler With Cake Mix
Trisha Yearwood’s Peach Cobbler
Paula Deen’s Peach Cobbler
Bisquick Peach Cobbler
Patti LaBelle’s Peach Cobbler

Tennessee Peach Pudding

Servings

8

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

253

kcal

Plump and juicy peach slices baked into a soft, fluffy cake and covered with a ridiculously crunchy, buttery topping. Oh, my goodness! 

Ingredients

  • 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 milk

  • 3 cups sliced peeled peaches (fresh or frozen)

  • Topping:
  • 1 1/2 cups water

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar, packed

  • 1 tablespoon butter

  • 1/4 teaspoon ground nutmeg

  • vanilla ice cream, optional

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Grease an 8-inch baking dish with oil or butter.
  • Mix the flour, sugar, baking powder, salt, and cinnamon, if using. Pour the milk and stir until combined. Using a spatula, carefully mix in the peaches.
  • Pour the batter into the baking dish.
  • For the topping, stir together the water, sugars, butter, and nutmeg in a large saucepan over medium heat. Bring the mixture to a boil, stirring constantly, until the sugars are dissolved. Pour the syrup over the peach batter.
  • Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  • Serve warm or cold with vanilla ice cream, if using. Enjoy!

Notes

  • Storage instructions: Wrap leftover peach pudding in plastic wrap and refrigerate for 4 to 5 days. Or store in a freezer-safe container for up to 6 months.
  • Reheating instructions: Reheat in the oven at 350 degrees Fahrenheit for 20 minutes. If it browns too much, cover it loosely with foil.
Tennessee Peach Pudding

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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