Tennessee Peach Pudding
Tennessee Peach Pudding is a classic Southern dessert that requires zero stirring. Ready in just over an hour using pantry staples, this recipe works perfectly with fresh or canned fruit. The batter rises through the juice to create a golden, cake-like crust over sweet, bubbling peaches.
Ingredients
For the peaches
- 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
For the batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
For the pan
- ½ cup unsalted butter 1 stick
Instructions
- Preheat the oven to 350°F. Place a 9x13-inch baking dish in the oven while it heats.
- Add the butter to the hot dish and return to the oven for 3–5 minutes to melt.
- In a bowl, toss peaches with brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg, and cornstarch (if using).
- In another bowl, whisk flour, sugar, baking powder, and salt. Add milk and vanilla and whisk until smooth.
- Pour batter over the melted butter in the baking dish. Do not stir.
- Spoon the peaches (and juices) evenly over the batter. Do not stir.
- Bake 45–55 minutes, until golden on top and bubbling around the edges.
- Rest 15 minutes before serving. Serve warm.
Notes
Fresh, frozen, or canned peaches all work—just manage the moisture (thaw and drain frozen; drain canned well).
Cornstarch helps thicken the sauce if your peaches are very juicy.
If the top browns before the center sets, cover loosely with foil for the last 10 minutes.
Tried this recipe?Let us know how it was!