A few summers back, my husband and I drove down to Tennessee to visit our eldest daughter and her family. The air was thick with the scent of honeysuckle, and their backyard peach tree was heavy with ripe fruit—golden, soft, and so fragrant you could smell them from the porch. My grandkids had peach juice dripping down their chins, laughing as they handed me a bucket full of fruit they’d just picked. That day, I decided those peaches deserved more than just a quick snack.
Later that evening, while the sun slipped behind the hills, I pulled out an old church cookbook I’d brought along. There, tucked between pages of smudged pie recipes, was something called Tennessee Peach Pudding. I’d never tried it before, but it sounded like the sort of humble dessert that families once made on Sunday afternoons—simple ingredients that came alive in the oven.
When I poured the brown sugar sauce over the peaches and slid the dish into the oven, the house filled with the most comforting aroma. Butter, cinnamon, and caramel mingled with that natural peach sweetness, creating something close to heaven. Everyone crowded the kitchen before it was even ready. By the time I spooned it into bowls, it was gone almost as fast as I made it.
That evening, sitting on the porch swing with a warm bowl of peach pudding and a scoop of melting vanilla ice cream, I realized this recipe wasn’t just dessert—it was summer in every bite. And ever since, I’ve made it each year when peaches come into season, even when the peaches come from a can and not a tree.
Short Description
This Tennessee Peach Pudding is a warm, old-fashioned dessert with juicy peaches baked in a sweet, buttery batter and topped with a caramel-like brown sugar sauce that forms its own pudding as it bakes. It’s soft, gooey, and perfect with ice cream.
Key Ingredients
For the Peach Filling:
- 4 cups fresh peaches, peeled and sliced (or canned peaches, drained well)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ½ cup milk
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
For the Brown Sugar Sauce:
- 1 ½ cups brown sugar, packed
- 1 ½ cups boiling water
- 4 tablespoons unsalted butter
Tools Needed
- 9×13-inch baking dish
- Large mixing bowl
- Saucepan
- Wooden spoon or whisk
- Measuring cups and spoons
Cooking Instructions
Step 1: Prepare the Peaches
Peel and slice the peaches. If using canned, drain them completely to avoid excess liquid. Set aside.
Step 2: Make the Batter
Preheat oven to 350°F (175°C).
In a large bowl, mix flour, sugar, baking powder, salt, cinnamon, and nutmeg. Add milk, melted butter, and vanilla, stirring until smooth. Fold in the peaches gently until evenly coated.
Step 3: Spread in Baking Dish
Lightly grease your 9×13-inch baking dish. Pour the peach batter evenly into it, spreading with a spatula.
Step 4: Prepare the Brown Sugar Sauce
In a saucepan, combine brown sugar, butter, and boiling water. Stir until the sugar dissolves and butter melts completely. Carefully pour this over the peach batter. Don’t stir—it will sink and form a rich caramel pudding layer as it bakes.
Step 5: Bake
Bake for 45–50 minutes until the top is golden brown and the edges bubble. The surface should look slightly crisp, while the bottom remains soft and pudding-like.
Step 6: Serve
Cool slightly before serving. Spoon it warm into bowls and top with vanilla ice cream or whipped cream.
Tip: If using canned peaches, reduce the sugar in the batter to ¾ cup to balance the sweetness.
Why You’ll Love This Recipe
Comforting Flavor: Sweet peaches, warm spices, and buttery caramel create a nostalgic Southern taste.
Easy Ingredients: Everything you need is likely already in your pantry.
One-Bowl Simplicity: Minimal cleanup—just mix, pour, and bake.
Perfect for Any Season: Use fresh peaches in summer or canned in winter.
Family Favorite: A dessert that delights all ages with its tender texture and golden top.
Mistakes to Avoid & Solutions
Using too much liquid: If your peaches are extra juicy, pat them dry before folding into the batter. Too much juice can make the pudding soggy.
Overbaking: The top should be golden, not dark brown. If unsure, check at 40 minutes—overbaking can dry out the pudding.
Stirring the sauce: Resist the urge! Pour the brown sugar mixture over and leave it alone. That’s how the pudding layer forms.
Skipping cooling time: Letting it rest 10–15 minutes helps the sauce thicken underneath and keeps the cake-like top from collapsing.
Using cold ingredients: Room temperature butter and milk help create a smoother batter.
Serving and Pairing Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Sprinkle with toasted pecans for a little crunch.
Pair with hot coffee, sweet tea, or a light dessert wine.
For a special brunch, serve alongside biscuits and scrambled eggs for a sweet-and-savory touch.
Storage and Reheating Tips
Refrigerate: Store leftovers covered in the fridge for up to 4 days.
Reheat: Warm individual portions in the microwave for 30–40 seconds or in a 300°F oven for 10 minutes.
Freeze: You can freeze the baked pudding for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
1. Can I use frozen peaches?
Yes. Thaw and drain them well before adding to the batter.
2. Why does the sauce sink to the bottom?
That’s exactly what it should do! It creates the pudding layer as it bakes.
3. Can I reduce the sugar?
You can cut both the white and brown sugar by ¼ cup each without affecting the texture too much.
4. What if I don’t have nutmeg?
You can skip it or add a pinch of allspice or cardamom for warmth.
5. How do I know it’s done?
The top should be golden and slightly crisp, while the edges bubble gently. A toothpick inserted into the top layer should come out mostly clean.
Tips & Tricks
Add a splash of bourbon or rum to the brown sugar sauce for a deeper flavor.
Use half peaches and half nectarines for a fun twist.
For extra richness, replace ¼ cup of milk with heavy cream.
Place the baking dish on a sheet pan to catch any drips while baking.
Serve slightly warm—not hot—for the best texture and flavor.
Recipe Variations
Berry-Peach Pudding: Replace 1 cup of peaches with fresh raspberries or blueberries. The berries add tartness and color.
Spiced Autumn Version: Add ¼ teaspoon ground cloves and top with chopped pecans before baking.
Vanilla Bean Cream Sauce: Drizzle over the baked pudding by mixing ½ cup heavy cream, 1 tablespoon sugar, and ½ teaspoon vanilla bean paste, warmed together until silky.
Gluten-Free Option: Use a 1:1 gluten-free flour blend and add an extra tablespoon of milk if the batter feels too thick.
Mini Puddings: Divide the batter into ramekins and bake for 25–30 minutes—perfect for individual servings.
Final Thoughts
That Tennessee evening stays with me—the laughter of my grandkids, the hum of crickets, and the smell of peaches baking in the oven. Each time I make this pudding, I picture that porch, the twilight settling in, and everyone gathered around waiting for dessert. It’s not just about the flavor—it’s the way a simple dish brings people closer.
Cooking, for me, has always been about connection. The way flour, sugar, and butter can become something that makes memories last a little longer still amazes me. This pudding isn’t fancy or fussy, but it’s the kind of dessert that comforts you after a long day, that makes an ordinary evening feel special.
So whether you’re baking with fresh summer peaches or pulling out a can on a chilly night, this Tennessee Peach Pudding has a way of warming hearts just as much as it fills bellies. It’s a little taste of Southern comfort, straight from my kitchen to yours.
Tennessee Peach Pudding
Ingredients
For the Peach Filling:
- 4 cups fresh peaches peeled and sliced (or canned peaches, drained well)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg optional
- ½ cup milk
- ½ cup 1 stick unsalted butter, melted
- 1 teaspoon vanilla extract
For the Brown Sugar Sauce:
- 1 ½ cups brown sugar packed
- 1 ½ cups boiling water
- 4 tablespoons unsalted butter
Instructions
- Peel and slice the peaches, or drain them well if using canned. In a bowl, mix flour, sugar, baking powder, salt, cinnamon, and nutmeg. Add milk, melted butter, and vanilla; stir until smooth, then fold in the peaches.
- Grease a 9×13-inch baking dish and pour in the batter evenly. In a saucepan, melt brown sugar, butter, and boiling water together until smooth, then pour over the batter without stirring.
- Bake at 350°F (175°C) for 45–50 minutes, until golden and bubbly. Let cool slightly, then serve warm with vanilla ice cream or whipped cream.
