Why You’ll Love This Recipe

The contrast of textures — a crisp, caramelized top and a soft, peachy, custardlike base — is irresistible.
It puts peaches front and center, perfect for showcasing their sweetness in a comforting dessert.
Despite how it looks when pouring the liquid topping, it reliably sets into something magical you’ll want to serve again.
It works well warm or at room temperature and pairs beautifully with ice cream or whipped cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pudding base:

Peaches (fresh or frozen, peeled and diced)
All‑purpose flour
Granulated sugar
Baking powder
Salt
Ground cinnamon
Milk
Vanilla extract

For the topping (liquid to be poured over):

Water
Granulated sugar
Brown sugar
Butter
Ground nutmeg (or additional cinnamon)

Directions

Preheat your oven to about 400 °F (≈ 200 °C). Grease a suitable baking dish (for example an 8×8 or 9×13 depending on yield).
In a large bowl, whisk together the dry ingredients for the base: flour, sugar, baking powder, salt, and cinnamon.
Stir in milk and vanilla until smooth, then gently fold in the diced peaches until evenly distributed.
Spread that mixture into the prepared baking dish.
In a saucepan over medium heat, combine the water, granulated sugar, brown sugar, butter, and nutmeg (or cinnamon). Bring to a boil, stirring until sugars dissolve and the mixture is well blended.
Carefully pour the hot topping mixture over the peach‑flour mixture in the baking dish (do not stir).
Bake in the preheated oven for around 50 to 60 minutes — until the top is bubbling, golden, and the internal cake‑pudding has mostly set. If it browns too fast, you can tent with foil.
Remove from oven and let it rest ~10–15 minutes. As it cools slightly, the topping will firm up to form a crust, and the layers will become clearer.
Serve slices with the sauce from the bottom spooned over. Optionally, add a scoop of vanilla ice cream or whipped cream.

Servings and timing

This version yields about 8 servings

Preparation time: ~ 15–20 minutes
Baking time: ~ 50–60 minutes
Resting time: ~ 10–15 minutes
Total time: ~ 1 hour 15 minutes

Variations

Nutty crunch: Sprinkle chopped pecans or walnuts over the peach mixture before pouring the topping for added texture.
Spice twist: Add ground ginger or cardamom to the base or topping for an aromatic variation.
Reduced sugar: Slightly reduce the sugar in either the base or topping to suit your taste, though the balance may shift.
Fruit blend: Mix the peaches with other summer fruits (like berries or cherries) for a mixed‑fruit pudding.
Mini portions: Use smaller ramekins or muffin tins for individual servings; adjust baking time downward and watch carefully.

Storage/Reheating

Store leftover pudding in an airtight container in the refrigerator for up to 3–4 days.
To reheat: warm in a moderate oven (around 325–350 °F / 165–175 °C) until heated through.
You can also microwave individual portions, adding a splash of extra liquid (milk or water) to loosen the sauce if it has thickened.
If the crust softens in storage, reheating tends to revive some of the texture.

FAQs

1. Can I use frozen peaches instead of fresh?

Yes — thaw and drain them first so extra liquid doesn’t overly dilute the pudding. Pat dry if needed.

2. Do I need to peel the peaches?

Peeling is recommended for a smoother texture, though if the skins are thin and tender you may opt to leave them on.

3. Will pouring the liquid topping ruin the batter consistency?

No — it looks extreme, but that liquid topping will bake into a distinct, crisp layer over the softer pudding underneath. Trust the method.

4. How do I prevent the topping from bubbling over in the oven?

Place the baking dish on a baking sheet to catch overflow, and avoid overfilling. If bubbling is too intense, tent with foil partway through.

5. Can I use less sugar in the topping?

You can reduce it somewhat, but too little sugar may prevent the topping from caramelizing and forming the desired crust.

6. Does the pudding set like cake?

It sets more like a moist cake + sauce combination. The top becomes firm and crusty while the bottom remains soft and saucy.

7. Can I assemble ahead of time?

You could prepare the base and keep it chilled, but pour the liquid topping and bake just before serving for best texture.

8. What’s the best way to serve it?

Serve warm, spoon sauce over each slice, and pair with vanilla ice cream or whipped cream for contrast.

9. Can I make it gluten-free or dairy-free?

With substitutions: use a gluten‑free flour blend and plant milk (with slightly adjusted consistency). Results will vary.

10. Is this the same as peach cobbler?

Not exactly — while similar in spirit, Tennessee Peach Pudding uses a poured liquid topping that bakes into a crust over a puddinglike base, whereas cobblers have biscuit or crust layers placed on top.

Conclusion

Tennessee Peach Pudding is a glorious dessert that captures southern charm in every bite — the warm fruit, the sweet crust, the silky underneath. Its dramatic pouring step may seem hesitant, but when baked it delivers a delightfully layered experience of crisp and tender textures. Whether for a summertime gathering or a cozy night in, this pudding is certain to impress and become a favorite you return to again.

Tennessee Peach Pudding

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Tennessee Peach Pudding is a classic Southern dessert featuring juicy peaches baked into a soft, cakey base with a buttery, caramelized crust. A warm syrup is poured over the batter before baking, creating a luscious, pudding-like texture underneath.

Author: Laura
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: Southern American
Diet: Vegetarian

Instructions

Preheat oven to 400°F (200°C). Lightly grease an 8×8 or 9×13-inch baking dish.
In a bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
Stir in milk and vanilla extract until smooth. Fold in diced peaches gently.
Pour and spread the peach batter mixture evenly into the prepared dish.
In a saucepan over medium heat, combine water, granulated sugar, brown sugar, butter, and nutmeg. Bring to a boil, stirring until the sugar is dissolved and butter is melted.
Carefully pour the hot liquid over the batter in the baking dish. Do not stir.
Bake for 50–60 minutes, until the top is golden, bubbling, and firm to the touch. Tent with foil if browning too quickly.
Let rest for 10–15 minutes to allow the pudding to set and sauce to thicken.
Spoon into bowls and serve warm, topping with extra sauce and optional ice cream or whipped cream.

Notes

Use a baking sheet under the pan in case of bubbling over.
Serve warm for the best texture and flavor.
Reheating helps restore the pudding-like consistency and crisp crust.
Customize with spices or add chopped nuts before baking.

Nutrition

Serving Size: 1 serving
Calories: 340
Sugar: 38g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg