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 and fluffy cake and covered with a ridiculously crunchy and buttery topping. Oh my goodness! 

This rustic dessert is not just delicious, but its sweet aroma will drive you crazy, too. 

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 10 times better by the crunchy crust on top. 

Topped with a scoop or two of vanilla ice cream, you’ll have a delightful breakfast or 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.

• 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 gifts the pudding lift.  
• 1/2 Teaspoon 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 yellow cling or freestone for best results. The peaches should be soft, yet still a bit firm, and they shouldn’t have any bruises or molding. Also, you’ll want to use bigger peaches so there’s less to peel.

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

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 

• This recipe works not only with peaches but other fruits and berries as well. Feel free to mix and match your favorites!
• Put a pan under the baking dish, just in case the batter spills over while baking. 
• While it’s okay to serve the pudding warm, you’ll still need to let it cool for several minutes before serving. The pudding needs a bit of time to set.
• Store leftover peach pudding covered with plastic wrap in the fridge. It will keep well for up to 4 to 5 days.
• You can also freeze it for up to 6 months. Be sure it’s cooled to room temperature before doing so. Seal it with plastic wrap or foil and freeze.
• Reheat the pudding in the oven at 350 degrees Fahrenheit for 20 minutes. If it browns too much, cover it loosely with foil.
• To check for ripeness, give the peaches a squeeze. They should be soft yet still a bit firm. If they’re too soft, they’ll turn into mush once baked.
• If using frozen peaches, let them thaw completely first. Using them straight away will make the batter watery.
• If using canned peaches, drain them well and reduce the amount of sugar in the batter.
• To freeze fresh peaches, slice them up, soak them in sugar syrup, and freeze. Let them thaw in the fridge overnight before using.
• While the ice cream is 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.

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.

Made of mostly liquid ingredients – water and melted butter sweetened with sugar – you’re inclined to wonder how this syrup will turn into the crunchy crust that it is.

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

Tips for Peeling Peaches 

This recipe works regardless if you use fresh, frozen, or even canned peaches.

If you’re using fresh ones, here’s a tip for effortless peeling:

Place peaches in a pot of boiling water, and let them soak there for 30 seconds.

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