Tennessee Peach Pudding

Tennessee Peach Pudding

Tennessee Peach Pudding



  • 5 cups peaches, peeled and diced, fresh or frozen
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 cup whole milk
  • 4 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg


  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 3 tablespoons unsalted butter
  • 3 cups water
  • 1/2 teaspoon nutmeg
  • Ice cream/whipped cream/cool whip, optional, garnish


Preheat oven to 400º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.

In a large saucepan over medium heat, whisk together brown sugar, sugar, and nutmeg, then mix in butter and water and bring to a boil, stirring until sugar is fully dissolved.

Remove from heat and set aside.

In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg until combined.

Whisk in milk and vanilla extract until smooth, then fold in diced peaches.

Pour filling into a greased baking dish, then pour topping on top.
Place in oven and bake for 50-55 minutes, covering with aluminum foil, if necessary, until cooked through.

Remove from oven and let cool 15 minutes before serving.


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