Here’s a classic Tennessee Peach Pudding—an old-fashioned Southern dessert that bakes into tender peaches with a golden, cakey topping and rich syrup underneath.
Tennessee Peach Pudding
Ingredients
Peach Layer
- 4 cups fresh peaches, peeled and sliced (or frozen, thawed)
- ¾ cup granulated sugar
- ½ cup water
- 1 tbsp butter
- ½ tsp cinnamon (optional)
Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- ¾ cup milk
- ½ cup butter, melted
- 1 tsp vanilla extract
Instructions
- Prepare peaches
Preheat oven to 350°F (175°C).
In a saucepan, combine peaches, sugar, water, butter, and cinnamon. Simmer 5–7 minutes until slightly softened. Pour into a greased 9×13-inch baking dish. - Make batter
In a bowl, whisk flour, sugar, baking powder, and salt. Stir in milk, melted butter, and vanilla until smooth. - Assemble
Spoon batter evenly over peaches. Do not stir. - Bake
Bake uncovered 40–45 minutes, until golden brown and set on top. - Cool slightly
Let stand 10–15 minutes before serving so the syrup thickens.
Serving Suggestions
- Serve warm
- Top with vanilla ice cream, whipped cream, or fresh cream
- Spoon extra syrup from the bottom over each serving
Tips & Variations
- Use white peaches for extra sweetness
- Add a pinch of nutmeg for deeper flavor
- For a thinner topping, add 2 extra tablespoons of milk
- Works beautifully with canned peaches (drained, reduce sugar by ¼ cup)
If you’d like the skillet version, no-peel peach method, or an Amish/Southern church-potluck style, I can share that too 🍑