Tennessee Peach Pudding
You’ve heard of Peach Cobblers–well, I give you Tennessee Peach Pudding! Yes, you heard that right. Pudding. This is one of those lovely desserts that you pour a watery syrup over the top and as it bakes it sinks down into the dessert making it mouthwateringly delicious. Spectacular is one word I’d use to describe this tasty pudding. It’s loaded with lots of luscious peaches, and each mouthful will surely satisfy any sugar craving.
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When I first saw this recipe online, I read the reviews and they were all over the map. But since I’ve made lots of pudding desserts before where you pour a syrup over top of the batter I wasn’t afraid to give this one a try. The puddings don’t turn out soupy if you cook them long enough. Instead a rich, thick sauce is formed that permeates the whole dessert. I’m glad I didn’t listen to the naysayers about this recipe, because it really turned out terrific.
I was busy working 8-10 hour days last month trying to bake up peach desserts before all my peaches went bad. I made so many different kinds of recipes, but I gave the cobblers, cakes and pies to friends and John’s co-workers and stashed all the cookies and bars in the freezer so he can give them away as gifts every now and then. This is one of those desserts that got taken out to John’s work place for one of the departments to enjoy. I got emails back thanking me and telling me how much they enjoyed this marvelous peach-filled dessert.
If you’re looking for a fantastic peach dessert that tastes almost as great plain as it does ala mode or with whipped topping, then Tennessee Peach Pudding is for you. It’s not particularly difficult and the syrup that’s poured over top of the batter before the pudding is baked forms a nice crusty topping that tastes almost caramel-like once it’s done. Is it a pudding or is it a cobbler? I’ll let you be the judge.
This lovely dessert is featured on Country Living here.
Tennessee Peach Pudding is a lovely cobbler-type dessert.
This lovely dessert is to die for! It’s the perfect dessert for summer holidays like Memorial Day, Fourth of July and Labor Day when fresh peaches are in season.
Everyone at John’s office raved over this dessert.
Here’s what I did.
I used these ingredients to make the pudding batter.
Place UNBLEACHED all-purpose flour into a mixing bowl. (Bleached flour toughens baked goods.) Add sugar, cinnamon, baking soda, salt and milk or cream.
Add finely, diced peaches. Stir ingredients to combine.
Grease a 10×15″ baking dish. Pour peach batter into prepared baking dish.
I used these ingredients to make the topping.
Place sugar, brown sugar, butter and cinnamon in a medium-sized saucepan over medium to medium high heat. Add water and bring to boiling.
Stir ingredients until sugar has dissolved. Remove from heat.
Pour syrup topping over peach batter.
Bake at 400 for 50-60 minutes or until set.
Tennessee Peach Pudding is a great dessert to share with company.
Serve Tennessee Peach Pudding topped with whipped topping or ice cream, if desired.
Here’s the recipe.
TENNESSEE PEACH PUDDING
(Recipe adapted from Taste of Home)
Tennessee Peach Pudding
Equipment
- 1 10x15" glass baking dish
- 1 sharp knife to cut and pare peaches
- 1 large mixing bowl
- 2 wooden spoons
- 1 medium sauce pan
- measuring cups
- measuring spoons
Ingredients
PEACH FILLING:
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 cup granulated sugar
- 4 tsp. baking powder
- 1 tsp. kosher salt or sea salt
- 1 tsp. cinnamon
- 1 cup 2% milk
- 5 cups peaches peeled and diced peaches
TOPPING:
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 tbsp. unsalted butter
- 3 cups water
- 1/2 tsp. nutmeg
Instructions
PEACH FILLING:
- In a large mixing bowl combine flour, sugar, baking powder, salt, and cinnamon.
- Add milk and peaches and stir just until combined.
- Pour into a 10x15” greased glass baking dish.
- Pour topping over top.
- Bake at 400° for 50-60 minutes or until done.
- Serve warm or cold with ice cream or Cool Whip non-dairy whipped topping.
TOPPING:
- Combine ingredients over medium heat in medium saucepan.
- Bring to a boil and stir until sugar is dissolved.
- Pour over top of peach layer.
- Bake at 400° for 50-60 minutes or until done.
Notes
Nutrition
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup sugar
- 4 tsp. baking powder
- 1 tsp. kosher or sea salt
- 1 tsp. cinnamon
- 1 cup milk or cream
- 5 cups peeled, finely diced peaches
- [b]TOPPING:[/b]
- 1 cup sugar
- 1 cup brown sugar
- 2 tbsp. butter
- 3 cups water
- ½ tsp. nutmeg
- In a large mixing bowl combine flour, sugar, baking powder, salt, and cinnamon.
- Add milk and peaches and stir just until combined.
- Pour into a 10×15” greased glass baking dish.
- Pour topping over top.
- Bake at 400° for 50-60 minutes or until done.
- Serve warm or cold with ice cream or Cool Whip non-dairy whipped topping.
- Combine ingredients over medium heat in medium saucepan.
- Bring to a boil and stir until sugar is dissolved.
- Pour over top of peach layer.
- Bake at 400° for 50-60 minutes or until done.
The inside texture of Tennessee Peach Pudding is amazing.
This delectable dessert will have your family wanting seconds and thirds!
If you love peaches, you’ll drool over this dessert.
You may also enjoy these delicious recipes!
Peach Cobbler with Praline Filling
Tennessee Peach Pudding
Equipment
- 1 10×15" glass baking dish
- 1 sharp knife to cut and pare peaches
- 1 large mixing bowl
- 2 wooden spoons
- 1 medium sauce pan
- measuring cups
- measuring spoons
Ingredients
PEACH FILLING:
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 cup granulated sugar
- 4 tsp. baking powder
- 1 tsp. kosher salt or sea salt
- 1 tsp. cinnamon
- 1 cup 2% milk
- 5 cups peaches peeled and diced peaches
TOPPING:
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 tbsp. unsalted butter
- 3 cups water
- 1/2 tsp. nutmeg
Instructions
PEACH FILLING:
- In a large mixing bowl combine flour, sugar, baking powder, salt, and cinnamon.
- Add milk and peaches and stir just until combined.
- Pour into a 10×15” greased glass baking dish.
- Pour topping over top.
- Bake at 400° for 50-60 minutes or until done.
- Serve warm or cold with ice cream or Cool Whip non-dairy whipped topping.
TOPPING:
- Combine ingredients over medium heat in medium saucepan.
- Bring to a boil and stir until sugar is dissolved.
- Pour over top of peach layer.
- Bake at 400° for 50-60 minutes or until done.
76 Comments
Heather Cooper
July 29, 2022 at 12:01 pm
I am going to make this recipe this weekend for my family. It looks and sounds delicious! I can’t wait. I will report back. 😊
Teresa
July 30, 2022 at 10:00 am
Hi Heather. Yes, this is a terrific recipe. Hope everyone enjoys it.
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Linda
July 2, 2021 at 9:14 am
Will soon be making this recipe. I’m wondering if it could be prepared in advance without detriment? Would like to serve it warm but my time frame for company won’t allow me to do it. Thank you.
Teresa
July 5, 2021 at 7:59 am
Hi Linda. You can make it a day in advance without problem. Or you can freeze it and then thaw before serving, but then it will be definitely not be warm. Enjoy.
Nanabridge
July 6, 2024 at 9:07 am
Could canned peaches be used in place of fresh?
Teresa Ambra
July 7, 2024 at 8:06 pm
Yes, but drain them first and pat dry the excess syrup and moisture.
Lindy
August 21, 2020 at 1:26 pm
Question…I am confused about the baking time between the filling and topping?
So you prep the filling and bake the filling for 50 minutes or so then pour the topping on and bake for another 50 minutes?
Cook time says 1 hour??
Thanks!!
Lindy
Teresa
August 21, 2020 at 3:07 pm
Hi Lindy. Notice that you need to pour the topping over top of the filling before baking. Sorry for the confusion. Total baking time is about an hour.
Kim
August 19, 2020 at 2:00 pm
I am going to make this tonight for my dad and brothers. I wanted to say that I love your positivity even when some people have left rude comments, we could all learn a little from Teresa! Thank you.
Teresa
August 20, 2020 at 6:42 am
Thanks Kim.
Lori
August 3, 2020 at 12:31 pm
Can I swap out the peaches with apples..not a huge fan of cooked peaches..will it cook the same or are there adjustments I would need to make..thank you
Teresa
August 4, 2020 at 2:04 pm
Hi, Lori, I’m sure this recipe would be terrific with apples. I’ve even made it with cherries before (with some adjustments).
Gail
October 18, 2022 at 3:35 pm
I just made this recipe with frozen strawberries ( all I had) I give it a 5 star rating.
Teresa
October 20, 2022 at 7:37 am
Glad to hear it works well with strawberries, Gail.
Rynn Rose
August 2, 2020 at 11:54 am
I am getting ready to make this dish on this fine Sunday morning. I’m using frozen peaches in peach puree. I thawed the peaches, and now I am leftover with the puree that was on them.
I was wondering if I could use the puree in the topping to add more peach flavor, or if it would hinder the formation and prevent that oh-so-delicious crisp topping from properly forming. I saw that people use the syrup in canned peaches in the topping, but I know pureed fruit would be likely to behave differently.
Thank you in advance, for both the recipe and any tips/advice you may have.
Teresa
August 3, 2020 at 6:39 am
Hi, Rynn. I think you could probably use some in the topping. Or use it in another recipe.
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Adrienne
September 20, 2019 at 2:36 pm
Ok so I have to say I was SUUUPER scetch about dumping a bunch of sugar water on top… but I did it… and went with it… AND COUDLN’T STOP EATING IT! Omg. I’ve recommended this recipe to everyone I know. I’m going to make it again today in fact to take to a dinner party! My newest and most favorite recipe. I made it as written with no changes from fresh Colorado Palisade peaches. Tonight though… I don’t know if I’ll find ripe peaches in the grocery store so I might try frozen??? Hmmm we’ll see! Either way, this cobbler is almost as if a bread pudding and a peach cobbler had a baby. A yummy, yummy baby.
Teresa
September 20, 2019 at 8:37 pm
Hi Adrienne. I’m so glad you gave the recipe a try. I have several recipes that have a sugar syrup poured over top before baking. It absorbs into the crust layer and it’s just amazing. I love the recipe too. I think you can use canned or frozen peaches with the recipe. This basic recipe works with almost any kind of fruit.
Susan phillips
August 9, 2019 at 2:25 pm
Can it be frozen?
Teresa
August 10, 2019 at 8:25 am
Absolutely Susan. You can freeze before baking or bake and freeze with a layer of plastic wrap and foil. I bake desserts like this all the time and freeze them.
Joycelyn
July 8, 2019 at 11:44 am
Why would you show the dry ingredients needed for the pudding in liquid measuring cups? It confuses your readers who may be inexperienced/novice bakers which is why you’re being asked the milk or cream in topping questions in your comment section. Liquid and dry measuring cups are completely different, if you use liquid cups to measure dry or dry to measure liquid, your baking is doomed from the start.
Also, FYI, bleached all purpose flour does not toughen baked goods. There is no difference between the two flours save for one not being bleached. Your baked goods will bake up the same using either flour if you measure/scale correctly.
Add to that, not every country ( which you must know you have readers from ) has unbleached all purpose flour, all purpose or plain flour would be what the majority of consumers buy.
Teresa
July 8, 2019 at 11:57 am
Hi, Jocelyn, thanks for your comments. I’ve used those same measuring cups for over 40 years. I have baked thousands of baked goods during that time span and no one has ever complained about anything I’ve ever made. In fact, I can’t remember one dessert that was ever doomed as a result. Regarding the chemical process that bleaching flour requires, it releases an agent called alloxan which causes diabetes in laboratory rats & mice. Some of the bleaching agents include peroxide and chlorine. I really don’t want those ingredients floating around in my body. While I have not seen any test results that indicate it yet, I wouldn’t be surprised if bleached flour contributes to gluten intolerance. Have a great week.
Eve
August 26, 2019 at 8:40 pm
Haha, wow, that person was extremely rude. For no reason. Anyway, can I use almond milk? Will that still work as good?
Teresa
August 27, 2019 at 1:19 pm
Hi, Eve. I think you can use Almond milk, but may I recommend Califia Farms Almond Milk rather than Almond Breeze? I think you will find it a much better product.
Tommy Mohawk
September 16, 2019 at 9:30 am
You’re a class act, Teresa. I was going to make a design suggestion and realized this blog post was from 5 years ago so it seems you’re doing something right and don’t need any help. Haha. I totally plan on making this dish (just tried a similar one and googled it) and just wanted to comment that I appreciate your active-ness on the comments and how knowledgeable you are. I love that you care about the ingredients going into a high fat indulgent dessert just like it was a healthy salad. Hope you have a great day and I will bookmark this site and check it back out during the holidays!
Teresa
September 16, 2019 at 12:07 pm
Thanks Tommy. This is one special dessert. I’m also posting several other peach cobbler recipes in the upcoming days. Enjoy one or two…or three. 🙂
Joy
August 11, 2020 at 8:30 pm
Jocelyn, aren’t you a pleasant person!
Carol
July 5, 2019 at 7:27 pm
Made this tonight and it turned out really good. My baking dish was too shallow to hold 3 cups of sauce so I only used 2. It still bubbled over but I had a cookie sheet under it. I also cut back a bit on the sugar because we don’t like overly sweet desserts but next time I’ll use the recipe amount. Thanks for a great recipe.
Teresa
July 6, 2019 at 7:36 am
Hi, Carol, so glad you enjoyed the recipe. You may try a roasting pan or something like that to bake it in if you don’t have a large baking dish like prescribed.
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Nancy g.
November 13, 2018 at 11:26 pm
Can this be baked 9-13 glass baking dish that is three inches deep without spilling over! Thank you
Teresa
November 14, 2018 at 12:05 pm
Hi, Nancy. I’m pretty sure it can. Most pyrex dishes are only about two inches deep but if you have one deeper than that, you should be good to go. However, it it seems to fill your dish super full, you may want to place a cookie sheet underneath it while baking.
Joe
July 19, 2018 at 9:13 pm
I made this tonight and it came out perfect! A couple of things…I did not peel the peaches and it seems like the skins dissolved in the pudding. So my thoughts…don’t waste time peeling them. Actually, the good vitamins are in the skin…I think. The other thing…I want to kick this up a notch. Any thoughts? I am thinking about soaking the peaches in some brandy or the like. Anyone tried that. How about ground cloves instead of the nutmeg. I remember as a child my Mom always put some cloves in with the peaches she was canning. Any other thoughts on how to spice this up a bit? The recipe is GREAT and I love it…just looking for some more twists with it.
Teresa
July 20, 2018 at 10:17 am
Hi, Joe. I love the idea of leaving the peels on the peaches! Great idea. I’ve never tried it before but I’m sure it’s fine. Okay, as far as kicking it up another notch, let me offer some suggestions. In the actual pudding, consider vanilla or almond extract or a liqueur of some kind like amaretto. Cloves and allspice will also work, but limit your amounts or they may overwhelm the cobbler. I think you could also bump up the topping in the same way – extracts, liqueur, cloves or allspice, but make your spice amounts small so you don’t overpower the dish (1/2 teaspoon or so). I personally don’t cook with alcohol at all, so I can’t tell you what brandy, rum, etc., would do to the taste or the consistency. You may have to cut down liquid from milk in proportion to whatever amount of brandy you choose to use so the pudding isn’t too watery. So glad you enjoyed the recipe and are willing to venture out and try to improve it. I hope you will let me know what your experiments turned out like.
Julie Meadows
April 18, 2018 at 11:13 am
Can I make this a day ahead of time, bake and refrigerate overnight?
Teresa
April 19, 2018 at 6:46 am
Hi Julie. I would leave it out on the counter overnight and refrigerate after a day or two. Enjoy.
lisa williams
February 2, 2018 at 7:49 pm
this looks very good
Teresa
February 5, 2018 at 7:48 am
Hi, Lisa. This peach cobbler recipe really is terrific. Hope you give it a try.
Mercy
October 14, 2017 at 5:45 pm
If I use canned peaches do I need to cut down on the sugar and how could I use the juice
Teresa
October 16, 2017 at 9:54 am
Hi Mercy. Yes, you can use canned peaches. I would measure all the juice and enough water to get the total amount for water needed in the recipe for making the syrup. This will definitely be sweeter. I don’t think I’d decrease the sugar by more than 1/4 cup. Enjoy.
Courtney
September 11, 2017 at 6:51 am
Made this for a church dinner…instant hit!! Already been told to make it again!
Can you make this with apples? Does the baking time need to be adjusted?
Teresa
September 11, 2017 at 1:02 pm
Absolutely Courtney. I think it would be great with any fruit — blueberries, pears, plums, raspberries, strawberries – the sky is the limit! 🙂
Judy Braumberger
September 16, 2019 at 10:23 am
Do you think pineapple would work?
Teresa
September 16, 2019 at 12:08 pm
Hi, Judy. I bet pineapple would be fantastic with this recipe. I’m not sure how fresh pineapple would work, but I bet canned pineapple would be wonderful. I hope you make it and let me know what you think.
Joyce
September 13, 2020 at 3:26 pm
I always have to ask in the hope the person putting the recipe on has tried or knows if gluten free flour would work. I miss so many wonderful desserts because I hate to have to throw it away if didnt work.
Teresa
September 14, 2020 at 6:49 am
Joyce, I substitute GF flour all the time for regular flour in dessert recipes. Rarely have any problems.
Tinkerbell06
August 28, 2017 at 6:01 am
In your photo of the ingredients for the topping, you have milk or cream shown in a measuring cup. And your photo of ingredients in saucepan shows milk or cream. But your instructions nor the recipe list make mention of it. Is it used, and if so how much? Thank you!
Teresa
August 28, 2017 at 8:47 am
Hi there, instruction #2 tells to add the milk/cream and peaches after the other ingredients are combined. The ingredient list includes 1 cup milk or cream. Hope you enjoy the recipe. It’s terrific.
Anonymous
September 1, 2017 at 6:59 am
Yes, i understand for the pudding part, but milk/cream is shown in the pictures for the steps to make the TOPPING. Butter, brown sugar, nutmeg, water, and milk/cream are shown in the pictures? Sorry for all the questions!☺
Teresa
September 1, 2017 at 8:25 am
Actually, that’s sugar in the picture, not milk. The topping uses granulated sugar, brown sugar, butter, water and nutmeg. Sorry my camera isn’t clearer. The milk is only in the pudding part of the recipe. Enjoy.
Becky
August 3, 2016 at 8:31 pm
Would it be just awful if I used bleached flour? I really don’t wanna run back out to the store. Maybe if I am careful as to not mix the up too much I may be ok? Thoughts?
Teresa
August 4, 2016 at 2:16 pm
Hi Becky. I stopped using bleached flour in the 90s when I read about what they do to it in processing. But you can use bleached flour if that’s all you have. I think you’ll love the recipe.
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yardley pal
June 10, 2016 at 12:38 am
I made this recipe a few days ago and it turned out fantastic.The peaches we get in India are small and I had to put them in hot water first to peel off the skins.Thank you for a wonderful recipe !!!!!
Teresa
June 10, 2016 at 4:55 pm
So glad you enjoyed the recipe. It is a favorite, for sure.
Julie
September 24, 2019 at 10:46 pm
I just made and ate way too much of this and am now forwarding on to my baking friends and relatives, although absolutely no baking experience is required. It’s not really a cobbler or a pudding, and it does seem odd to dump over 3 cups of syrup on top, but it is so delicious. I just saw that it serves 18. HA!
Teresa
September 25, 2019 at 4:43 pm
Hi, Julie. Yeah, I just inherited the name from Taste of Home. It’s really more like a peach cobbler. It really is terrific and great if you’re making for a lot of company.
Lavern
February 14, 2016 at 8:30 pm
This looks so good. I’m going to try this and let you know how it was. Thank you
Teresa
February 15, 2016 at 1:57 pm
It is really good, Lavern. Hope you and your family enjoy it!
Eloise
September 22, 2015 at 6:03 pm
Can you use canned pesches. This looks delicious
Teresa
September 23, 2015 at 11:19 am
I think you can use canned peaches, Eloise. Or perhaps frozen.
If using frozen peach slices, do they need to defrost before preparing?
May 6, 2020 at 7:29 pm
If using frozen peach slices, would I need to defrost them prior to cooking?
Teresa
May 7, 2020 at 5:32 am
Hi, Eloise. I would probably defrost them first and wipe off any excess moisture so they don’t make the pudding soupy. Enjoy.
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Matt
August 5, 2015 at 3:05 pm
Hello, this looks delicious, but I have a possibly dumb question:
Do you eat this hot, warm, room temp..?
I ask because I want to make this and bring it to a bbq that is about an hour away. Should I just wait and bake it there, or take it baked and serve at room temp? (I will have access to an oven at the host’s home)
Either way, it’s getting made, cause the whole syrup-on-top thing has got to be tried!
Teresa
August 12, 2015 at 12:14 pm
Hi, Matt. You can take this at any temperature – hot out of the oven, or room temperature. I don’t usually refrigerate it until after we’ve cut into it.
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Joanne
August 31, 2014 at 12:08 am
I love peach desserts, and this looks perfect and yummy!
Teresa
August 31, 2014 at 5:36 am
It really is yummy, Joanne. I hope you give it a try.