Tennessee Peach Pudding

Name: Tennessee Peach Pudding
Prep time: 15 min
Cook time: 46 min
Total time: 61 min
Ingredients: 6 cups sliced peaches (fresh, thawed frozen, or drained canned); ½ cup light brown sugar (packed); ¼ cup granulated sugar; 1 tablespoon lemon juice; 1 teaspoon ground cinnamon; ⅛ teaspoon ground nutmeg; 1 tablespoon cornstarch (optional, recommended for very juicy peaches); 1 cup all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup whole milk; 2 teaspoons vanilla extract; ½ cup unsalted butter (1 stick)

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Some desserts don’t need a special occasion. They become the occasion.

Tennessee peach pudding is warm, buttery comfort in a baking dish—sweet peaches tucked under a soft, golden topping that bakes up tender in the center with caramelized edges around the pan. It’s not fussy. It doesn’t ask for perfect peach slices or fancy techniques. It just delivers that cozy, “grab a spoon” kind of satisfaction.

This is the dessert I make when I want the house to smell like brown sugar and melted butter. When I want a table that feels welcoming without doing the most. When I want something that tastes like summer peaches but still feels right on a cold night.

And that pudding part? It’s real. As the peaches bake, their juices mingle with the butter and sugar and turn into a syrupy sauce underneath. The topping soaks up just enough to taste rich and soft, but it still holds together when you scoop it. You get cake-like bites, jammy peach pockets, and those crisp, browned corners that always disappear first.

Serve it warm. Always warm. A scoop of vanilla ice cream melting into the saucy bottom is the whole point.

Why you’ll love this recipe

It’s simple. One bowl for the batter, one bowl for the peaches.
It works with fresh, frozen, or canned peaches. Use what you’ve got.
The topping stays soft, not dry. Even the next day.
The sauce forms right in the pan while it bakes. No separate syrup to cook.
It feeds a crowd and still feels special.

Frequently asked questions

Can I use canned peaches for Tennessee peach pudding?
Yes, and it works beautifully. Drain them well so the pudding doesn’t turn watery, but save a few tablespoons of the syrup or juice if you want extra peach flavor. If the peaches are packed in heavy syrup, you might want to reduce the added sugar in the peach layer by 1–2 tablespoons.

How do I keep the topping from getting gummy or underbaked in the middle?
Use the correct pan size (a 9×13-inch dish is ideal), don’t stir the layers once they’re assembled, and bake until the center is set and the edges are bubbling. If the top browns too fast but the middle still jiggles, cover loosely with foil for the last 10 minutes.

Can I make this peach pudding ahead of time?
You can bake it a few hours ahead and leave it at room temperature, then warm it in the oven before serving. For next-day serving, refrigerate it, then reheat gently. The topping softens a bit as it sits, but the flavor gets even better.

What’s the best way to store and reheat leftovers?
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 30–45 seconds, or warm the whole dish in a 300°F oven for 15–20 minutes. If it looks a little dry on top, add a spoonful of peach juices from the pan before reheating.

Ingredients

Here I explain the best ingredients for this Tennessee peach pudding recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.

Peaches

This recipe works with fresh, frozen, or canned peaches.

Fresh peaches give you the best flavor and texture when they’re ripe and fragrant.

Frozen peaches are great year-round. Thaw them first and drain off excess liquid.
Canned peaches are the quickest option. Drain well, especially if they’re packed in syrup.

If you’re using fresh peaches that are super juicy, a little cornstarch helps thicken the sauce so the pudding stays spoonable, not soupy.

Butter

Butter is the base of the flavor here. It melts in the baking dish and becomes part of the sauce as the pudding bakes. That’s where those browned edges come from too.

Use unsalted butter so you control the salt, but salted butter works if that’s what you have.

Flour

All-purpose flour gives the topping structure. It bakes up soft like cake but sturdy enough to scoop.

Sugar

You’ll use sugar in two places:

in the batter, for the tender topping
in the peach layer, to help the peaches release juices and create that syrupy sauce

I like a mix of granulated sugar and light brown sugar in the peach layer. Brown sugar adds that warm, caramel note that tastes right with peaches.

Baking powder

This lifts the topping. Without it, the batter bakes up too dense.

Salt

A small amount keeps the dessert from tasting flat. It also balances sweetness.

Milk

Milk makes the batter smooth and pourable. Whole milk gives the richest result, but 2% works too.

Vanilla

Vanilla rounds out everything. It makes the peaches taste sweeter without adding extra sugar.

Cinnamon + nutmeg

Cinnamon is classic with peaches. Nutmeg should be subtle—just enough to add warmth in the background.

Lemon juice

A little lemon brightens the peach flavor and keeps the sweetness from feeling heavy. It also helps the sauce taste fresh.

Cornstarch (optional)

If your peaches are extra juicy (fresh or thawed frozen), cornstarch helps the sauce thicken while baking.

Instructions

I’ve included step-by-step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1: Preheat the oven

Preheat the oven to 350°F.

Place a 9×13-inch baking dish in the oven while it heats. This warms the dish, which helps the butter melt quickly and evenly.

Step 2: Melt the butter in the pan

Add the butter to the hot baking dish.

Slide it back into the oven for 3–5 minutes, just until the butter melts. Keep an eye on it. You want melted butter, not browned butter (unless you’re intentionally going for a deeper caramel flavor).

Carefully remove the dish and set it on a heat-safe surface.

Step 3: Mix the peach layer

In a large bowl, combine:

sliced peaches
brown sugar
a little granulated sugar
cinnamon
nutmeg
lemon juice
cornstarch (if using)

Toss gently so the peaches are coated and glossy. Set aside while you mix the batter.

Step 4: Make the batter

In another bowl, whisk together:

flour
sugar
baking powder
salt

Pour in the milk and vanilla and whisk until smooth. The batter should be pourable, like a thick pancake batter.

Step 5: Assemble (and don’t stir)

Pour the batter directly over the melted butter in the baking dish.

Do not stir. Just pour it in and let it settle.

Spoon the peach mixture evenly over the batter. Add any juices from the bowl too. Still don’t stir.

This layering is what creates the saucy bottom and tender top.

Step 6: Bake

Bake for 45–55 minutes, until:

the edges are bubbling
the top is golden
the center looks set (a slight jiggle is fine, but it shouldn’t look wet)

If your oven runs hot and the top browns early, cover loosely with foil for the last 10 minutes.

Step 7: Rest

Let the pudding rest for 15 minutes before serving.

That rest time thickens the sauce and makes it easier to scoop clean portions.

Step 8: Serve warm

Spoon into bowls and serve warm.

Vanilla ice cream, whipped cream, or a drizzle of heavy cream all work. If you want the full comfort-food feel, ice cream is the move.

What makes this “Tennessee style”

Peach pudding shows up in a lot of Southern kitchens, but Tennessee versions tend to lean into that buttery, caramel edge.

The brown sugar in the peach layer helps. So does baking it in a generous amount of butter. The result is a dessert that tastes like peaches baked into a soft cake, with a sauce that feels almost like a thin caramel-peach syrup underneath.

It’s not a crisp. It’s not a pie. It’s not a fancy plated dessert.

It’s a spoon dessert. The kind you serve straight from the dish while it’s still warm.

Fresh vs. canned vs. frozen peaches

Each type works. The trick is handling the moisture.

Fresh peaches

If they’re ripe and fragrant, fresh peaches are amazing here.

To peel them easily:

Bring a pot of water to a boil.

Score a small “X” on the bottom of each peach.
Boil for 30 seconds, then transfer to ice water.

The skins slide off.

If you don’t want to peel them, you don’t have to. The skins soften as they bake. It’s more rustic, but still good.

Fresh peaches vary a lot in juiciness. If they’re really juicy, use the cornstarch.

Frozen peaches

Thaw completely and drain off excess liquid.

Frozen peaches can release a lot of water in the oven. Draining them first keeps the pudding from turning watery.

Canned peaches

Drain well.

If they’re packed in heavy syrup, reduce the sugar slightly in the peach layer. You can still add brown sugar for flavor, but you likely won’t need as much granulated sugar.

How to get that perfect saucy bottom

This dessert is all about contrast: soft topping up top, syrupy fruit underneath.

A few things make that happen:

Don’t stir the layers

It feels wrong the first time. I get it.

But the batter needs to bake into the butter, and the peaches need to sink slightly as the topping rises. Stirring mixes everything and can make the texture uneven.

Use a 9×13-inch dish

A smaller dish makes the pudding thicker and slows baking, which can leave the center underdone.

A 9×13 gives the right surface area for even baking and those caramel edges.

Let it rest after baking

Straight from the oven, the sauce is still bubbling and loose. Resting gives it time to thicken.

Fifteen minutes makes a difference you can see.

Recipe tips

If your topping looks too pale

Bake a little longer, then broil for 1–2 minutes at the end if you want a deeper golden top. Stay close. Sugar browns fast.

If your sauce seems too thin

It thickens as it cools. Let it rest.

Next time, add 1 tablespoon cornstarch to the peach layer if your peaches are very juicy.

If your topping seems dry

Two common reasons:

overbaking
too little liquid in the batter

Pull the pudding when the center is set and the edges bubble. It will keep cooking slightly while it rests.

Want more browned edges?

Use a metal baking pan instead of glass. Metal tends to brown more aggressively.

Make it smell incredible

Add a tiny pinch of cinnamon to the batter too, not just the peaches. It’s subtle, but it makes the whole dish smell warm and inviting.

Variations

Add a crumble top

If you want a little crunch, sprinkle a simple crumble over the batter before baking:

½ cup flour
⅓ cup brown sugar
4 tablespoons melted butter

Mix and sprinkle lightly. It bakes into a sweet, sandy topping.

Add berries

A handful of blueberries or raspberries mixed into the peaches adds a little tart pop. Keep it light—too many berries can add extra moisture.

Add chopped pecans

Sprinkle chopped pecans over the top for a nutty crunch. They toast as it bakes and taste amazing with the caramel edges.

Make it extra spiced

Add:

¼ teaspoon ground ginger
a slightly bigger pinch of nutmeg

Warm, cozy, still peach-forward.

Make it “peach pie” flavored

Add ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of cloves to the peach layer. Keep cloves tiny. They’re strong.

What to serve with peach pudding

This dessert is perfect on its own, but toppings make it feel complete.

vanilla ice cream (classic)
whipped cream (lighter)
a drizzle of heavy cream (simple and rich)

a sprinkle of cinnamon sugar (pretty and easy)

If you’re serving it after a big meal, a smaller scoop with a little cream is enough. If it’s the main event, go bigger.

Storage and reheating

How long will it keep?

Store leftovers covered in the refrigerator for up to 4 days.

The topping softens as it sits, and the sauce thickens. Still delicious.

Reheat individual servings

Microwave for 30–45 seconds, then add ice cream or cream after.

Reheat the whole dish

Warm in a 300°F oven for 15–20 minutes.

If the top looks dry, spoon a little of the peach sauce from the pan over the portion as you serve it. That fixes everything.

Freezing and make-ahead

Can you freeze Tennessee peach pudding?

You can, but the topping texture changes slightly. It becomes softer after thawing.

If you want the best freezer results:

freeze individual portions in airtight containers
thaw overnight in the fridge
reheat gently

Make-ahead tip

Bake it the same day you’re serving it, but you can do prep earlier:

slice peaches (or drain canned peaches)
mix dry ingredients for the batter
measure everything out

Then assembly takes minutes.