Tennessee Peach Pudding
A classic Southern dessert that combines juicy peaches with a tender, cake-like base and a caramel-kissed sauce. Perfect for summer afternoons, family gatherings, or holiday tables, this Tennessee Peach Pudding is soft, fragrant, and indulgently sweet.
Equipment
- 9×13-inch baking dish
- Medium Bowl
- Small saucepan
Ingredients
Batter Ingredients
- 1 cup all-purpose flour or gluten-free 1:1 baking flour
- 1/2 cup granulated sugar coconut sugar optional
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon optional, can add nutmeg or cardamom
- 1/2 cup milk almond, oat, or cashew milk optional
Fruit
- 3 cups sliced peeled peaches fresh or frozen; nectarines or mixed stone fruit optional
Topping Syrup
- 1 1/2 cups water or peach juice for fruitier syrup
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 tbsp butter vegan butter or coconut oil optional
- 1/4 tsp ground nutmeg optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
- In a medium bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon.
- Pour milk into dry ingredients and whisk until smooth to form a pourable batter.
- Spread sliced peaches evenly in the prepared baking dish.
- Pour batter evenly over peaches without stirring.
- In a small saucepan, combine water, granulated sugar, brown sugar, butter, and nutmeg. Bring to a low boil while stirring until sugars dissolve.
- Drizzle the hot syrup over the batter without stirring.
- Bake for 45–55 minutes, or until top is golden and set. A knife inserted in the center should come out clean.
- Let pudding cool slightly. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Notes
This Southern dessert is perfect for summer or holiday tables. Peaches can be substituted with nectarines or mixed stone fruit. Serve with ice cream for extra indulgence.