Description
Tennessee Peach Pudding is a classic Southern baked dessert that showcases fresh, juicy peaches beneath a tender, moist cake-like topping. This comforting recipe combines the natural sweetness of peaches with a buttery, cinnamon-spiced brown sugar sauce that bubbles up during baking to create a luscious, old-fashioned treat. Perfect served warm with vanilla ice cream or whipped cream, this traditional pudding is simple to make and a delightful way to enjoy seasonal peaches.
Ingredients
Scale
Fruit
- 2 cups peeled and sliced fresh peaches
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar (divided)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup light brown sugar
Liquids and Fats
- 1/2 cup whole milk
- 2 tablespoons unsalted butter (melted)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups boiling water
- 2 tablespoons unsalted butter (cut into small pieces)
Spices
- Ground cinnamon for sprinkling (optional)
Instructions
- Prepare baking dish and peaches: Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish thoroughly. Evenly spread the peeled and sliced fresh peaches in the bottom of the dish to form the fruit base.
- Make the batter: In a medium bowl, whisk together the all-purpose flour, 1/2 cup of the granulated sugar, baking powder, and salt until well combined. Stir in the whole milk, melted unsalted butter, and vanilla extract until the batter is smooth and uniform.
- Layer batter over peaches: Pour the prepared batter evenly over the peaches in the baking dish. Important: do not stir the batter into the peaches; it should stay on top to create a distinct pudding layer.
- Add sugar topping: In a separate bowl, mix the remaining 1/2 cup granulated sugar with the light brown sugar. Sprinkle this sugar mixture evenly over the batter layer to help form a rich caramelized topping as it bakes.
- Pour boiling water and add butter: Carefully and gently pour the 1 1/2 cups of boiling water evenly over the entire dish without stirring, allowing the liquid to sink through the layers. Dot the top with the small pieces of unsalted butter, distributing them evenly for richness.
- Optional cinnamon topping: Sprinkle ground cinnamon over the top of the pudding if desired to add a warm, spicy note.
- Bake the pudding: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and bubbling, indicating the pudding is cooked through and the sugars have caramelized.
- Rest before serving: Remove from the oven and let the pudding cool for about 10 minutes to allow it to thicken slightly, making it easier to serve.
- Serve: Spoon warm Tennessee Peach Pudding into bowls and enjoy plain or topped with vanilla ice cream or whipped cream for an extra indulgent treat.
Notes
- Serve warm with vanilla ice cream or whipped cream for a classic touch.
- If fresh peaches are unavailable, canned or frozen peaches can be substituted—ensure they are well drained to avoid excess liquid.
- For a spicier flavor, increase cinnamon slightly or add a pinch of nutmeg.
- The pudding is best enjoyed the day it’s made but can be reheated gently if needed.
