🍑 Tennessee Peach Pudding – Easy, Comforting & Full of Flavor

Why you’ll love this Tennessee Peach Pudding:
– Easy to make with simple ingredients
– Works with fresh, frozen or canned peaches
– Perfect for any time of year
– Delicious served warm or cold
– Great for breakfast or dessert
– Heavenly when topped with vanilla ice cream or whipped cream 😊

Introduction

Hi there—I’m your cooking guide (let’s call me Chef Cooking). Today we’re diving into a Southern dessert favorite: the Tennessee Peach Pudding. This dish is rustic and comforting, bringing together juicy peaches and a pudding‑like base, topped with a sweet sauce that forms during baking. According to several sources, when you bake it the topping sinks and creates a luscious bottom layer of thickened peaches and sauce. :contentReference[oaicite:1]{index=1}

Whether you’re serving it for brunch, dinner or just craving something sweet and homey, this pudding delivers. With minimal prep and straightforward ingredients you likely already have, it’s a no‑fuss dessert that still feels special.

Why This Recipe Works

Here’s what makes it shine:

• Peaches: Whether fresh, frozen or canned, peaches bring sweetness, juicy texture and that classic Southern flavor. Many recipes use 3 cups peeled and diced peaches. :contentReference[oaicite:2]{index=2}
• Pudding base mixture: Flour, sugar, baking powder (in some versions), milk combine to create a thick “cake/pudding” base underneath the fruit. :contentReference[oaicite:3]{index=3}
• Sweet sauce topping: Many versions include a separate topping of sugar, brown sugar, butter and water that is poured over the fruit/pudding base and baked to create a sauce‑layer underneath. :contentReference[oaicite:4]{index=4}
• Versatility: Works warm or cold, can be adapted to dairy‑free/frozen fruit etc. Many sources mention its flexibility. :contentReference[oaicite:5]{index=5}

In the next sections, I’ll walk you through the full ingredients list, the method step‑by‑step, chef tips + variations, health & safety considerations, nutrition table, internal links for further reading, and frequently asked questions.

What You’ll Find In This Article

• Full ingredient list with measurements
• Step‑by‑step method with notes
• Tips & variations to customise the recipe
• Health & safety considerations
• Nutrition & benefits table
• Internal links to related content
• 10 Frequently Asked Questions (FAQs)

Ingredients

Here are the ingredients you’ll need. This version serves about 8. You can scale up or down as needed.

• 3 cups peaches (fresh, frozen, or canned, peeled/halved/sliced) – juicy and sweet
• 1 cup all‑purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder (optional, some recipes include) :contentReference[oaicite:6]{index=6}
• ½ teaspoon salt
• ½ teaspoon ground cinnamon (optional) – for a warm flavor touch
• ½ cup milk (dairy or non‑dairy) – helps bind the base mixture
• Topping (sweet sauce layer):
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 tablespoon butter
  • 1 ½ cups water (or per recipe, maybe 3 cups) :contentReference[oaicite:7]{index=7}

Step‑by‑Step Method

1. Pre‑heat your oven to 400 °F (≈ 205 °C). Grease an 8‑inch square or 9×9‑inch baking dish (or similar). :contentReference[oaicite:8]{index=8}
2. In a large bowl, combine the flour, sugar, baking powder (if using), salt, and cinnamon. Stir to mix. :contentReference[oaicite:9]{index=9}
3. Stir in the milk until just combined to form a batter. Then fold in the peaches so they are evenly distributed. Spread the peach‑batter mixture into the prepared baking dish. :contentReference[oaicite:10]{index=10}
4. In a saucepan, combine the topping ingredients: water, granulated sugar, brown sugar, butter (and nutmeg/cinnamon if desired). Bring to a boil, stirring until the sugars dissolve. Remove from heat. :contentReference[oaicite:11]{index=11}
5. Carefully pour the hot topping mixture evenly over the peach‑base layer in the dish. Do not stir. The hot syrup will begin to settle through the batter as it bakes. :contentReference[oaicite:12]{index=12}
6. Bake in the pre‑heated oven for about 45‑50 minutes (some recipes say up to 55) until the topping is bubbling and the base is set. If the top browns too quickly, cover loosely with foil. :contentReference[oaicite:13]{index=13}
7. Remove from oven and let it rest about 10‑15 minutes. The sauce will continue to set. Serve warm or chilled, and top with vanilla ice cream or whipped cream if desired. :contentReference[oaicite:14]{index=14}
8. Leftovers can be refrigerated in an airtight container and reheated gently before serving.

Tips & Variations

• Use frozen peaches: If fresh aren’t available, frozen peaches (thawed) work well. Drain excess liquid for best results. Many versions mention frozen‑friendly. :contentReference[oaicite:15]{index=15}
• Add nuts: For some extra crunch and southern flair, sprinkle chopped pecans on top before baking. One reviewer added ½ cup chopped pecans. :contentReference[oaicite:16]{index=16}
• Spice it up: You can increase ground cinnamon or add nutmeg in the base layer for a warm spicy note. Some recipes include nutmeg in the topping. :contentReference[oaicite:17]{index=17}
• Dairy‑free version: Use almond milk, oat milk or another non‑dairy milk instead of regular milk. Use vegan butter for the topping if needed. Texture may vary slightly but still delicious.
• Serve hot or cold: This pudding is versatile—serve warm (great with melting ice cream) or chilled (for a creamier cool dessert). Many sources highlight this flexibility. :contentReference[oaicite:18]{index=18}

Chef Tips & Safety Considerations

• Quality peaches matter: If using fresh, choose ripe but firm peaches. If frozen, thaw and drain. Good fruit = good flavour.
• Don’t over‑bake: Baking too long may cause all the sauce to evaporate or the base become too dry. Check around the 45‑minute mark and adjust as needed.
• Pour topping carefully: The hot sugar syrup is very hot—use oven mitts and pour slowly to avoid splashing or burns.
• Chill properly for leftovers: Because there’s fruit and sugar syrup, store leftovers in the fridge within 2 hours of baking, in a covered container to maintain texture.
• Balance indulgence: This is a sweet dessert with sugar syrup and fruit—if you’re watching intake, serve modest portions and pair with fresh fruit or unsweetened beverages.

Nutrition & Health Benefits Table

Here’s an approximate nutrition table for one serving (assuming about 8 servings). Values are estimates and will vary depending on exact ingredients used. (Based on similar formats in recipe sources.)

Health tip: For a lighter version, reduce the sugar in the topping by 1/4 cup, choose low‑fat milk, or skip the ice cream topping. Always enjoy sweets in moderation.

Internal Links for Further Reading

• Craving more peach desserts? Check out our Peach Dessert Recipes Collection.
• Want other easy make‑ahead fruit puddings? Visit our Fruit Pudding Ideas.
• Looking for Southern comfort dessert inspiration? See our Southern Dessert Classics.

10 Frequently Asked Questions (FAQs)

1. Can I use canned peaches instead of fresh or frozen?
   Yes—you can use drained canned peaches. Make sure they are well‑drained and not heavy in syrup to avoid adding excess liquid.
2. How do I peel fresh peaches easily?
   Score an “X” on the bottom of each peach, blanch in boiling water for ~30 seconds, then transfer to an ice bath—skins should slip off easily. Many sources describe this technique. :contentReference[oaicite:19]{index=19}
3. What size baking dish should I use?
   Typically an 8‑inch square or 9×9‑inch dish works for 8 servings. You can use a similarly sized rectangular dish but adjust bake time if deeper.
4. Can I make it ahead of time?
   Yes—you can prepare the dish, bake it, then cover and chill. Re‑warm before serving or serve cold. Many reviewers say it tastes great even the next day. :contentReference[oaicite:20]{index=20}
5. Why does it have a “pudding” texture rather than a crisp cobbler?
   Because the pouring of hot sauce/topping over the batter causes the filling to sink and a sauce layer to form underneath the top crust. It’s intentional—and gives the unique texture. :contentReference[oaicite:21]{index=21}
6. How can I make it gluten‑free?
   Use a gluten‑free flour blend instead of all‑purpose flour. Ensure other ingredients (like toppings, toppings sugar) are certified gluten‑free. Texture may vary slightly.
7. Can I reduce sugar or make a lighter version?
   Yes—reduce sugar in the topping or base. Use low‑fat milk. Serve smaller portions or skip ice cream topping. The dessert will still be flavorful though slightly less rich.
8. What can I serve it with?
   It’s fantastic with a scoop of vanilla ice cream, whipped cream or a drizzle of caramel. Also great with fresh berries on the side for contrast.
9. How long will leftovers last?
   Covered in the refrigerator, the pudding will last 3‑4 days. The topping sauce may firm in the fridge; re‑heat gently for best texture.
10. Can I double the recipe?
    Yes—you can double all ingredients and bake in a larger dish (e.g., 9×13‑inch). You may need to extend bake time slightly because of greater depth.

Final Thoughts

There you have it—a full, detailed guide to making a comforting Tennessee Peach Pudding that’s easy, flavorful and versatile. With juicy peaches, a pudding‑style base and a sweet sauce topping, it’s a dessert (or sweet breakfast) that feels like home.

Remember: pick good peaches, pour that topping carefully, bake until bubbly and set, then serve warm (especially with ice cream!) or chilled. Enjoy every delicious bite. 🍨

— Your cooking guide, Chef Cooking