A classic Southern dessert, Tennessee Peach Pudding is a warm, buttery peach cobbler–style pudding with juicy peaches baked into a soft cake-like batter and finished with a sweet syrup.
Ingredients
Peach Filling
- 6–8 fresh peaches, peeled and sliced (about 6 cups)
(or 2 cans of sliced peaches, drained) - ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg (optional)
Pudding Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Sweet Sauce (Optional but traditional)
- 1 cup sugar
- 1 cup boiling water
- ¼ cup butter
- 1 teaspoon vanilla extract
Instructions
- Prepare the peaches
- Preheat oven to 350°F (175°C).
- In a bowl, mix sliced peaches with sugar, lemon juice, vanilla, cinnamon, and nutmeg.
- Let them sit for about 15 minutes to release their juices.
- Make the batter
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Stir in milk, melted butter, and vanilla until smooth.
- Do not overmix; a few small lumps are fine.
- Assemble
- Grease a 9×13-inch baking dish.
- Pour the batter into the dish.
- Spoon the peaches and their juices evenly over the batter.
- Do not stir — the batter will rise around the peaches as it bakes.
- Bake
- Bake for 45–55 minutes, until golden brown and the center is set.
- Make the sauce (optional)
- Combine sugar, boiling water, butter, and vanilla.
- Stir until the sugar dissolves.
- Pour over the hot pudding after it comes out of the oven.
- Serve
- Let cool for 10–15 minutes.
- Serve warm with:
- vanilla ice cream 🍨
- whipped cream
- a drizzle of caramel sauce
Tips
- For the best flavor, use ripe summer peaches.
- A mix of peaches and a handful of blueberries is a popular Southern variation.
- It tastes even better the next day after the flavors settle.
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