Y’all, let me tell you—this recipe is the epitome of Southern summer comfort. Just thinking about it brings me back to steamy July evenings on my Aunt Mae’s wraparound porch in Franklin, Tennessee, where the cicadas sang louder than the dinner table and we’d pass bowls of warm peach pudding around like it was gold. And honestly? It was.
I came up with my own spin on this Tennessee Peach Pudding after a trip down memory lane—and after scoring a big ol’ basket of fresh, sun-kissed peaches from the farmer’s market. I mean, how can you not do something special with fruit that sweet? I wanted something old-fashioned and gooey, with caramelized edges and a tender, cake-like center that soaks up all that juicy peach goodness. Y’all, it’s like a cobbler and a cake had a Southern baby.
I couldn’t wait to share this one with you.
🍑 Why You’ll Love This Tennessee Peach Pudding:
- A gooey, buttery cake topping that forms its own golden crust while baking.
- Sweet, syrupy peaches on the bottom that bubble up just right.
- It comes together easily with pantry staples—you probably already have everything you need.
- Perfect served warm with a scoop of vanilla ice cream or a drizzle of heavy cream.
- Smells like peach pie and warm caramel had a cozy rendezvous in your oven.
Can I use canned peaches?
You can, but drain them well and use ones packed in juice, not syrup. Fresh or frozen is best for texture.
Can I make this gluten-free?
Absolutely! Swap the flour for your favorite 1:1 gluten-free blend. It may be just a tad softer, but still delicious.
Do I have to peel the peaches?
Not at all! I like the texture it adds, but if you’re a smooth-only person, a quick blanch-and-peel will do the trick.
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour 10 minutes
Ingredients:
For the peach base:
- 4 cups of peeled, sliced fresh peaches (or frozen, thawed – but fresh is magic here!)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1 tablespoon all-purpose flour (helps soak up those juices just right)
For the batter topping:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk (whole milk preferred)
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the hot syrup (yes, we’re making a syrup and pouring it right on top—it’s magic):
- 1 cup boiling water
- ¾ cup brown sugar, packed
- 2 tablespoons unsalted butter
Instructions:
Step 1: Preheat and prep.
Preheat your oven to 350°F. Grease a 9×9 baking dish (or something similar—you don’t want it too shallow).
Step 2: Make your peach filling.
In a medium bowl, toss your sliced peaches with sugar, vanilla, cinnamon, nutmeg, lemon juice, and that tablespoon of flour. Let them hang out while you make the batter. They’ll get all syrupy and beautiful.
Step 3: Whip up the batter.
In another bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the milk, melted butter, and vanilla until smooth—don’t overmix. It’s a pourable batter, not too thick.
Step 4: Assemble the layers.
Pour the peach mixture into the bottom of your greased baking dish. Then pour the batter evenly over the top—don’t stir! Just trust the process.
Step 5: Make the syrup.
In a small saucepan, bring the water to a boil. Stir in the brown sugar and butter until melted and combined. Gently pour this hot syrup over the batter. Again—don’t stir! I know it feels strange, but this is how that magical pudding layer forms.
Step 6: Bake!
Bake uncovered for about 45 to 50 minutes, until the top is golden brown and crackly, and you see bubbly goodness peeking out around the edges. The center should look set but still a little soft—it’ll firm up as it cools.
💡 Pro Tips for Success:
- Fresh peaches really make a difference here—look for ones that are slightly soft and smell like sunshine.
- Don’t skip the syrup step! It may look odd at first, but that hot brown sugar mixture is what creates the rich caramel-like pudding underneath.
- Let it rest for 10–15 minutes before serving. It’ll thicken slightly and be easier to scoop.
- For extra crunch, sprinkle a little raw sugar on top of the batter before baking.
🥶 Storage + 🍽 Serving Suggestions:
To store:
Keep leftovers covered in the fridge for up to 3 days. Reheat in the microwave for 20–30 seconds per serving, or pop it in a low oven until warmed through.
To serve:
Ohhh honey, this one begs for a scoop of vanilla ice cream—or if you’re like my husband, a drizzle of cold heavy cream right over the top. It’s also delicious with a sprinkle of toasted pecans for a little nutty crunch.
Perfect for:
Summer BBQs
Church potlucks
Lazy Sunday dinners
Or when you just need a bite of warm peachy love
