Tennessee Peach Pudding Recipe – A Southern Classic Comfort Dessert

There’s something undeniably soul-soothing about a warm, golden-brown peach pudding fresh from the oven. The Tennessee Peach Pudding stands as a cherished emblem of Southern culinary tradition—a dessert that whispers stories of sun-dappled orchards, family gatherings on porches, and Sunday suppers capped with homemade sweetness. This humble yet richly satisfying treat combines juicy peaches with a tender, cake-like batter to create a comforting masterpiece that has graced dinner tables across the American South for generations.

The History of Tennessee Peach Pudding

The roots of Tennessee Peach Pudding run deep into the agricultural and cultural soil of the American South. Long before supermarkets and pre-packaged mixes, Southern cooks relied on seasonal abundance and resourcefulness. Peaches, which flourish in the warm, humid climate of Tennessee and neighboring states, became a staple fruit in summer kitchens. In an era when refrigeration was rare and canning was essential, families preserved their harvests through jars of syrupy peaches—perfect for enjoying year-round.

Puddings like this one emerged as a way to stretch simple pantry staples—flour, sugar, milk, eggs, and butter—into a delightful dessert using whatever fruit was on hand. Over time, the recipe evolved from rustic stove-top custards to baked puddings that could feed a crowd. By the early 20th century, regional cookbooks began featuring variations of “peach cobbler” and “baked peach pudding,” often indistinguishable in spirit though differing slightly in method.

In rural Tennessee, this dish was commonly served during church potlucks, harvest festivals, and holiday meals. Grandmothers passed down handwritten recipes stained with vanilla and peach juice, each version bearing subtle differences: some used buttermilk for tang, others added a splash of bourbon for depth, while many swore by fresh peaches over canned. Today, the Tennessee Peach Pudding remains more than just a dessert—it’s a symbol of hospitality, heritage, and home.

Ingredients Breakdown: What Makes This Pudding Shine

The beauty of this classic recipe lies in its simplicity and balance. Each ingredient plays a vital role in creating the perfect texture and flavor profile:

Fresh or Canned Peaches: The star of the show. Fresh peaches are ideal in peak season (late June through August), offering natural sweetness and vibrant color. When fresh aren’t available, high-quality canned peaches in juice or light syrup work beautifully.
All-Purpose Flour: Provides structure to the pudding base, helping it rise slightly and hold together without becoming dense.
Granulated Sugar: Sweetens both the batter and enhances the natural sugars in the peaches. You can adjust the amount based on the ripeness of your peaches.
Baking Powder: Acts as the leavening agent, giving the topping a soft, cake-like lift while allowing it to soak up the bubbling peach juices.
Butter (Unsalted): Adds richness and moisture. Melted butter is incorporated into the batter and also dotted on top for a golden crust.
Milk or Buttermilk: Contributes tenderness and slight acidity. Buttermilk adds a subtle tang that complements the sweetness of the peaches.
Eggs: Bind the ingredients together and help create a custard-like consistency beneath the cake layer.
Vanilla Extract: Deepens the overall flavor with warm, floral notes.
Ground Cinnamon and Nutmeg (optional): Warm spices that enhance the Southern character of the dessert.
Salt: A pinch balances all the flavors and prevents the dish from tasting flat.

Step-by-Step Recipe: How to Make Authentic Tennessee Peach Pudding

Follow these detailed steps to recreate this beloved Southern dessert exactly as it’s made in Tennessee homes:

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a deep 2-quart casserole dish with softened butter or non-stick spray to prevent sticking.
Prepare the Peaches: Drain canned peaches well, reserving ½ cup of the syrup. If using fresh peaches, peel, pit, and slice them into ½-inch thick wedges. In a large bowl, gently toss the peaches with ¼ cup of sugar and the reserved peach syrup (or water if using fresh). Spread evenly in the prepared baking dish.
Mix Dry Ingredients: In a medium mixing bowl, whisk together 1 cup all-purpose flour, ¾ cup granulated sugar, 1½ teaspoons baking powder, ½ teaspoon salt, and optional ½ teaspoon ground cinnamon and ¼ teaspoon nutmeg.
Combine Wet Ingredients: In another bowl, beat 1 large egg lightly. Add ¾ cup milk (or buttermilk), ¼ cup melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract. Whisk until smooth and emulsified.
Create the Batter: Gradually add the wet mixture to the dry ingredients, stirring gently just until combined. Do not overmix—small lumps are fine. The batter should be smooth but not runny.
Assemble the Pudding: Pour the batter evenly over the arranged peaches. It will seem like there isn’t enough batter, but don’t worry—it spreads and rises during baking. Use a spatula to nudge it gently into corners if needed.
Add Butter Topping: Dot the surface of the batter with 2 tablespoons of cold butter, cut into small pieces. This creates pockets of richness and helps form a golden, slightly crisp top layer.
Bake Until Golden: Place the dish in the center of the preheated oven. Bake for 45–55 minutes, or until the top is golden brown, a toothpick inserted into the cake portion comes out clean, and the peach filling is bubbly around the edges.
Cool Slightly: Remove from oven and let rest for 10–15 minutes before serving. This allows the juices to thicken slightly and the layers to set.

Tips for Perfect Tennessee Peach Pudding Every Time

Use Ripe, Not Mushy Peaches: Whether fresh or canned, choose peaches that are firm-ripe. Overripe fruit may turn to mush during baking.
Don’t Skip the Resting Time: Letting the pudding sit after baking ensures cleaner servings and better texture contrast between the cake and syrupy peaches.
Enhance Flavor with Brown Sugar: Replace half the white sugar in the batter with light brown sugar for a deeper, caramelized note.
Watch the Baking Time: Ovens vary. Start checking at 40 minutes. If the top browns too quickly, cover loosely with aluminum foil.
Double the Batch for Freezing: This pudding freezes well. Cool completely, wrap tightly, and freeze for up to 3 months. Reheat in a 325°F oven until warmed through.
Stirring Is Not Required: Unlike cobblers or crisps, this pudding is meant to bake untouched—no stirring halfway through!

Variations and Customizations

While traditionalists swear by the original, modern bakers love putting their own spin on this Southern favorite:

Berry-Peach Fusion: Fold in ½ cup fresh blueberries or raspberries with the peaches for a fruity twist.
Bourbon-Infused Version: Add 1–2 tablespoons of Tennessee whiskey or bourbon to the peach layer for a bold, smoky-sweet depth.
Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure other ingredients are certified gluten-free.
Dairy-Free Adaptation: Use almond milk or oat milk instead of dairy, and replace butter with coconut oil or vegan butter.
Spiced Peach Pudding: Add a pinch of cloves, allspice, or ginger along with cinnamon for a more complex spice profile.
Lemon Zest Brightness: Grate the zest of one lemon into the batter to cut through the sweetness and brighten the flavor.
Crumble-Topped Hybrid: For a cross between a cobbler and pudding, sprinkle a streusel topping (flour, sugar, butter, oats) over the batter before baking.

Health Considerations and Nutritional Value

While Tennessee Peach Pudding is undeniably a dessert, understanding its nutritional content helps in making mindful choices:

Calories: One serving (1/8 of the dish) contains approximately 280–320 calories, depending on ingredients and serving size.
Carbohydrates: Around 45–50g per serving, primarily from sugar and flour. Using whole wheat pastry flour can increase fiber content slightly.
Fats: About 10–12g, mostly from butter and egg yolk. Opting for reduced-fat milk and less butter can lower saturated fat.
Protein: Roughly 5g per serving, thanks to eggs and milk.
Fiber & Vitamins: Peaches contribute vitamin C, vitamin A, potassium, and dietary fiber (about 2–3g per serving). Fresh peaches offer more nutrients than canned.

To make a healthier version:

Reduce sugar by 25% and rely on ripe peaches for natural sweetness.
Use Greek yogurt instead of some of the milk for added protein.
Serve smaller portions with a dollop of whipped cream or low-fat yogurt instead of ice cream.
Avoid adding extra sugar to the peach layer if using sweetened canned peaches.

Ingredients

4 cups sliced peaches (about 6 medium peaches), peeled and pitted
½ cup reserved peach syrup or water
¼ cup granulated sugar (for peaches)
1 cup all-purpose flour
¾ cup granulated sugar (for batter)
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon (optional)
¼ teaspoon ground nutmeg (optional)
1 large egg
¾ cup milk or buttermilk
¼ cup unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
2 tablespoons cold unsalted butter, cut into small pieces

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a bowl, combine sliced peaches, ¼ cup sugar, and ½ cup peach syrup (or water). Spread evenly in the baking dish.
In another bowl, whisk flour, ¾ cup sugar, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, beat egg, then stir in milk, melted butter, and vanilla.
Pour wet ingredients into dry ingredients and mix until just combined.
Pour batter over peaches, spreading gently to cover.
Distribute 2 tablespoons of cold butter pieces evenly over the top.
Bake for 45–55 minutes until golden brown and bubbly.
Let cool for 10–15 minutes before serving.
Serve warm with vanilla ice cream, whipped cream, or custard.

FAQ

Can I use frozen peaches?
Yes! Thaw and drain thoroughly before using. Excess moisture can affect texture, so pat dry with paper towels if needed.

Why is my pudding soggy?
Overly juicy peaches or underbaking can cause sogginess. Make sure peaches are well-drained and bake until the center is set.

Can I make this ahead of time?
Absolutely. Assemble the dish up to one day in advance, cover, and refrigerate. Bake just before serving, adding 5–10 minutes to the cook time.

Is this pudding the same as cobbler?
It’s similar but distinct. Cobblers usually have a biscuit or dropped dough topping, while this pudding has a pourable batter that bakes into a soft cake layer infused with peach juices.

What’s the best way to reheat leftovers?
Warm individual servings in the microwave for 30–60 seconds, or reheat the entire dish covered in foil in a 325°F oven for 20 minutes.

Can I double the recipe?
Yes, use a 13×18-inch sheet pan or two 9×13 dishes. Increase baking time slightly and monitor closely.

Summary

Tennessee Peach Pudding is a heartwarming Southern classic that blends tender, juicy peaches with a delicate cake-like topping baked to golden perfection. Simple, nostalgic, and deeply satisfying, it’s the ultimate comfort dessert for any season.