Tennessee Peach Pudding Recipe

Have you ever wondered why some desserts instantly evoke warm memories of summer afternoons and family gatherings? If so, this Tennessee peach pudding recipe will do exactly that — blending juicy, ripe peaches with a tender, cake-like base and a caramel-kissed sauce that’s pure Southern comfort. Unlike traditional cobblers or crisps, this classic Southeast dessert combines soft baked fruit with a light, sweet batter that transforms into pudding-like perfection in the oven. Peach desserts are among the most searched for summer sweets, and this recipe taps into that craving with balanced sweetness, bold peach flavor, and cozy vanilla aroma that finishes every slice beautifully.

Whether you grew up with Southern desserts or this is your first time exploring regional classics, this Tennessee peach pudding delivers texture, aroma, and satisfaction in every spoonful. With data showing that fruit-based desserts are top searches in seasonal recipe trends, this recipe pairs fruit dessert appeal with approachability — perfect for both weekend bakers and holiday dessert tables.

Ingredients List

Here’s everything you’ll need to assemble this delicious Tennessee peach pudding — plus smart substitutions so you can adapt it to what you have on hand.

Ingredient	Quantity	Substitution / Variation
All-purpose flour	1 cup	Gluten-free 1:1 baking flour
Granulated sugar	½ cup	Coconut sugar (slightly richer flavor)
Baking powder	2 teaspoons	Ensure fresh for best rise; no substitute
Salt	½ teaspoon	Sea salt or kosher salt
Ground cinnamon (optional)	½ teaspoon	Add nutmeg or cardamom for spice twist
Milk	½ cup	Almond, oat, or cashew milk (dairy-free)
Sliced peeled peaches (fresh or frozen)	3 cups	Use nectarines or mixed stone fruit
Water (for topping syrup)	1½ cups	Peach juice from frozen packs for fruitier syrup
Granulated sugar (topping)	½ cup	Brown sugar adds molasses flavor
Brown sugar (packed)	½ cup	Adds deeper caramel notes
Butter	1 tablespoon	Vegan butter or coconut oil
Ground nutmeg	¼ teaspoon	Optional for warm spice

The peaches form the heart of this recipe — juicy, fragrant, and tender — while the warm spices and sweet sauce create a nostalgic dessert that’s both homey and elegant.

Timing

• Preparation time: ~15–20 minutes — quick chopping and mixing.
• Baking time: ~45–55 minutes — until edges bubble and center sets.
• Total time: ~60–75 minutes.

For comparison, many traditional fruit cobblers and puddings take 90+ minutes with fruit maceration or bottom crust prep. This Tennessee peach pudding streamlines that process while delivering rich, layered flavor and a soft, pudding-like texture that melts in your mouth.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350 °F (175 °C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray so the pudding doesn’t stick and edges brown evenly.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, and ½ teaspoon ground cinnamon (if using). This dry mix ensures even rise and balanced sweetness.

Step 3: Add Milk

Pour ½ cup milk into the dry ingredients and whisk until smooth, forming a pourable batter. The batter should be slightly thick but pourable — adjust with a tablespoon of milk if needed.

Step 4: Layer Peaches in Dish

Spread 3 cups sliced peeled peaches evenly across the bottom of the prepared baking dish. If using frozen peaches, thaw and drain excess liquid so the pudding doesn’t become too wet.

Step 5: Pour Batter Over Fruit

Evenly pour the batter over the peaches — don’t stir. The batter will rise and set around the fruit, creating a soft cake-pudding texture as it bakes.

Step 6: Prepare Sweet Topping Syrup

In a small saucepan, combine 1½ cups water, ½ cup granulated sugar, ½ cup packed brown sugar, 1 tablespoon butter, and ¼ teaspoon ground nutmeg. Bring to a low boil while stirring until the sugars dissolve and the mixture thickens slightly into a syrup.

Step 7: Pour Topping Over Batter

Carefully drizzle the hot syrup mixture over the batter without stirring. It will soak through and create a sweet, caramel-like pool beneath and around the peaches as it bakes.

Step 8: Bake to Perfection

Bake for 45–55 minutes, or until the top turns golden and the pudding is set (a knife inserted into the center should come out clean). As it bakes, the aroma of peaches, cinnamon, and vanilla fills your kitchen — a hallmark of this comforting dessert.

Step 9: Cool and Serve

Let the pudding cool slightly to thicken the sauce. Serve warm or at room temperature — a scoop of vanilla ice cream or dollop of whipped cream elevates the indulgence.

Nutritional Information

Here’s an approximate nutritional breakdown per serving (based on 8 servings):

• Calories: ~280–340 kcal
• Carbohydrates: ~49–58 g
• Protein: ~4–6 g
• Fat: ~6–9 g
• Fiber: ~3–5 g
• Sugar: ~28–36 g

Peaches provide vitamins A and C, while the pudding base delivers carbohydrates and protein for energy. While this is a dessert, incorporating fresh fruit boosts natural fiber and micronutrients.

Healthier Alternatives for the Recipe

If you want a lighter version — or need dietary adaptations — try these swaps:

• Whole-grain or oat flour: Replace half of the all-purpose flour with whole-grain or oat flour for extra fiber.
• Lower sugar: Reduce both granulated and brown sugars by ¼ cup or use a sugar substitute like erythritol blend.
• Plant-based milk: Swap dairy milk for almond, oat, or soy milk to reduce calories and accommodate dairy-free diets.
• Extra fruit: Increase peaches to 4 cups and reduce topping syrup — boosts fiber and fruit content while cutting a bit of added sugar.
• Coconut oil: Replace butter with coconut oil in the syrup for subtle tropical notes and dairy-free option.

These options maintain much of the original flavor while catering to lighter or allergen-friendly needs.

Serving Suggestions

Tennessee Peach Pudding is versatile and pairs beautifully with:

• Vanilla ice cream: Classic and cooling contrast to warm pudding.
• Whipped cream and toasted pecans: Adds richness and crunch.
• Greek yogurt drizzle: For a tangy, protein-rich twist.
• Fresh mint or lemon zest: Brightens the flavor and adds a fresh garnish.
• With coffee or spiced tea: The warm spices and fruit notes pair perfectly with a hot beverage.

For gatherings, serve in warm bowls with individual scoops of ice cream, and display extra warm syrup on the side for guests to add.

Common Mistakes to Avoid

• Not draining frozen peaches: Excess moisture thins the batter and affects texture — always drain well.
• Pouring syrup too cool: Hot syrup integrates better and creates a richer sauce beneath the pudding.
• Underbaking: Tent the pudding with foil if edges brown too quickly; check doneness with a toothpick in the center.
• Skipping spices: Cinnamon and nutmeg elevate peach flavor and add that signature warm depth — don’t omit unless necessary.

Following these tips ensures consistent, comforting results every time.

Storing Tips for the Recipe

• Cool before storing: Allow the pudding to cool completely to room temperature before refrigerating.
• Refrigerator: Store covered in an airtight container for up to 3–4 days.
• Reheat gently: Warm in a 350 °F oven for 10–15 minutes or microwave individual portions — add a splash of milk if the pudding has firmed too much.
• Freezing: Freeze portions up to 2 months in freezer-safe containers; thaw overnight before reheating.

Proper storage preserves texture and flavor while making this dessert great for make-ahead holiday planning.

Conclusion

This Tennessee peach pudding recipe turns simple pantry staples and seasonal peaches into a comforting, crowd-pleasing dessert that’s both nostalgic and delightful. With a tender cake-like base, juicy peach layers, and sweet syrupy finish, it captures the essence of Southern dessert tradition with minimal fuss. Whether you enjoy it warm with ice cream or at room temperature alongside coffee, this pudding is sure to become a favorite at your table. Try it soon, leave a review or comment below, and subscribe for more delicious, easy-to-follow recipes that bring joy to every meal.

FAQs

Q: Can I use canned peaches instead of fresh or frozen?
A: Yes — drain well and reduce added syrup slightly since canned peaches contain extra sugar.

Q: My pudding is too soggy — what happened?
A: Excess liquid, especially from thawed peaches, can thin the batter. Drain fruit well and bake longer to set.

Q: Can I make this gluten-free?
A: Substitute the all-purpose flour with a gluten-free 1:1 baking mix; consistency may vary slightly.

Q: Is Tennessee peach pudding best served warm or cold?
A: Both! Warm brings out rich aromas and pairs well with ice cream, while chilled is a refreshing, saucier treat.

Q: Can I prepare the syrup ahead?
A: Yes — make the syrup earlier in the day and warm it before pouring over the baked pudding for convenience.