Tennessee Peach Pudding Recipe

12 Tomatoes

The peak of peach season is nearly upon us, so it’s time to break out some of those old trusty recipes so we can make the most of it!

One of our absolute favorite ways to use fresh peaches (or frozen, when fresh are out of season) is old-fashioned Tennessee Peach Pudding. Unlike cobbler that features a layer of sliced peaches with a sweet biscuity topping, this peach pudding is made up of loads of diced fresh peaches stirred into a cakey batter. The part of this recipe that scares most bakers is the “topping.” The topping is water sweetened with sugar and flavored with butter and spices then poured over the batter in the pan. When baked, this topping turns into a thick sauce underneath and creates a crispy, caramel-tasting layer on top.

Everything about this recipe seems like it shouldn’t work. But, trust us when we tell you that the result is one of the most delightful peach desserts you will ever taste. Serve it warm with a generous scoop of homemade ice cream or fresh whipped cream. You can thank us later.

Check out our take on Tennessee Peach Pudding below.

12 Tomatoes



3/4 cup dark brown sugar
3/4 cup granulated sugar
3 tablespoons salted butter
3 cups water
1/2 teaspoon nutmeg

5 cups fresh peaches, peeled and diced
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup dark brown sugar
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons apple pie spice
1 cup whole milk
1 teaspoon vanilla extract


Preheat oven to 400º F. Lightly grease a 9×13-inch baking dish and set aside.

Prepare topping:
In a large saucepan over medium heat, stir together all topping ingredients. Bring to a boil, stirring until sugar is fully dissolved.

Remove from heat and set aside.

In a large bowl, stir together flour, granulated sugar, brown sugar, baking powder, salt, cinnamon and apple pie spice until combined. Whisk in milk and vanilla extract until smooth. Fold in diced peaches.

Pour filling into prepared baking dish. Pour topping on top.

Bake in preheated oven for 55-65 minutes until set. Cover with aluminum foil if top gets too dark before cooked through.

Remove from oven and let sit 15 minutes before serving.


Recipe adapted from Can’t Stay Out Of the Kitchen.