There’s something magical about a warm peach dessert baked straight from the oven—the sweet aroma of ripe fruit, the bubbling juices, and that golden, cozy finish that feels like a hug in dessert form. Tennessee Peach Pudding is exactly that kind of comfort.
Unlike a typical cobbler or cake, this Southern classic is a self-saucing dessert: as it bakes, a rich, buttery sauce forms beneath a soft, cake-like topping, wrapping every peach slice in velvety goodness. Tender peaches sit at the bottom, a fluffy, slightly crisp-topped pudding layer forms on top, and underneath it all, a warm, syrupy sauce gathers—perfect for spooning over each serving.
What makes this Tennessee Peach Pudding truly special is how simple it is to prepare. With just a few pantry staples and fresh peaches, you can create a dessert that tastes like it’s been handed down through generations. There’s no need for fancy equipment, decorating skills, or complicated steps. Everything comes together in one baking dish, transforming into a rustic, old-fashioned dessert that’s perfect for sharing.
Whether you’re baking for a family Sunday lunch, a potluck, or a cozy evening at home, this peach pudding delivers exactly what you want: sweetness, warmth, and a little bit of nostalgia in every spoonful. It’s the kind of dessert that feels right at home on a Southern table—but loved anywhere peaches are appreciated.
Core Ingredients for Making the Recipe
To prepare this comforting Tennessee Peach Pudding, you’ll need just a handful of simple, everyday ingredients. Here’s what you’ll need:
For the Peach Filling
4 cups fresh peaches, peeled and sliced
1 cup granulated sugar
1 cup all-purpose flour (used to help thicken and bind as part of the base)
2 tablespoons lemon juice (brightens the flavor and balances the sweetness)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional, for a warm spiced note)
Pinch of salt
For the Pudding Batter
1 cup all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/2 cup milk
1/4 cup unsalted butter, melted and slightly cooled
1 large egg (for structure and richness)
1 teaspoon vanilla extract
For the Buttery Syrup Topping
3/4 cup granulated sugar
3/4 cup brown sugar, lightly packed
1 1/2 cups hot water
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract
These components work together to create a layered dessert: juicy peaches on the bottom, a soft pudding-like cake in the middle, and a rich, buttery syrup that bakes into the dish and forms that classic “pudding” texture.
Step-by-Step
Guide to Making the Recipe
1. Prepare your baking dish and preheat the oven
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13 inch baking dish with butter or non-stick spray. This helps prevent sticking and makes it easier to scoop out generous portions later.
2. Make the peach filling
In a large bowl, combine the sliced peaches and lemon juice. Toss gently to coat the fruit—this helps keep the peaches bright and adds a welcome tang to balance the sweetness.
Next, add the 1 cup granulated sugar, 1 cup all-purpose flour, vanilla extract, cinnamon (if using), and a pinch of salt. Stir until the peaches are evenly coated and the mixture looks thick and slightly sticky.
Pour this peach mixture into the prepared baking dish, spreading it into an even layer across the bottom. This fruity base will soak up the syrup and support the pudding layer as it bakes.
3. Prepare the pudding batter
In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
In a separate bowl or large measuring jug, whisk the milk, melted butter, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently whisk or stir with a spatula until just combined. The batter should be smooth but not over-mixed—too much mixing can make the pudding tough instead of tender.
4. Layer the batter over the peaches
Carefully spoon or pour the pudding batter over the peach mixture in the baking dish.
Use a spatula to spread the batter evenly from edge to edge. It doesn’t have to be perfect, but try to cover as much of the peach layer as possible so the pudding bakes evenly.
Don’t worry if some peaches peek through—during baking, everything will settle and meld together beautifully.
5. Prepare the buttery syrup topping
In a separate bowl or large measuring jug, combine the granulated sugar, brown sugar, hot water, melted butter, and vanilla extract. Stir until the sugars dissolve and the mixture looks like a thin syrup.
This syrup may look very liquid, but that’s exactly what you want—during baking, it will sink through the batter, mingle with the peaches, and form a luscious sauce beneath the pudding layer.
6. Pour the syrup over the top (without stirring)
Slowly pour the buttery syrup over the entire surface of the batter in the baking dish.
This part may feel strange because you’re pouring liquid over what looks like a cake batter, but resist the urge to stir. The magic of Tennessee Peach Pudding happens because the layers remain distinct as they bake.
As it bakes, the batter will rise above the syrup and peaches, while the syrup thickens underneath, creating that signature self-saucing pudding.
7. Bake the pudding
Carefully transfer the baking dish to the preheated oven.
Bake for 40–45 minutes, or until:
- The top is golden brown and lightly crisp around the edges.
- The center looks set but still soft.
- You can see thick, bubbly syrup around the edges of the dish.
You can insert a toothpick into the top portion of the pudding layer—if it comes out with moist crumbs (but not raw batter), the pudding is done. Remember that there will be sauce underneath, so don’t test too deeply or you’ll hit the syrup.
8. Cool slightly before serving
Once baked, remove the Tennessee Peach Pudding from the oven and let it cool for about 10–15 minutes.
During this time, the sauce thickens slightly, the pudding layer sets just enough to hold together, and the flavors settle. The dessert should still be warm when you serve it—that’s when it’s at its most comforting and aromatic.
Spoon generous portions into bowls, making sure to scoop from the bottom so everyone gets peaches, pudding, and plenty of sauce.
Flavor Variations and Creative Twists
The beauty of Tennessee Peach Pudding lies in its flexibility. With a few small changes, you can create new versions that suit the season, the occasion, or simply your mood.
Add a little bourbon
For a classic Southern twist, add 1–2 tablespoons of bourbon to the syrup mixture. The alcohol mostly bakes off, leaving behind a warm, rich flavor that pairs beautifully with peaches and brown sugar.
Cinnamon-pecan crunch
Sprinkle 1/2 cup chopped pecans over the batter before pouring on the syrup. As it bakes, the pecans toast gently, adding crunch and a nutty depth to the top layer.
Ginger-peach pudding
Add 1/2 teaspoon ground ginger to the peach filling or pudding batter for a gentle spicy kick. This works especially well when serving the dessert in cooler months.
Mixed stone fruit version
Replace some of the peaches with sliced nectarines, plums, or apricots. A mix of stone fruits adds color and complexity, while still keeping that classic pudding texture.
Berry-peach combo
Fold in 1 cup of fresh or frozen blueberries, raspberries, or blackberries with the peaches. The berries add bursts of color and tangy pops that contrast beautifully with the sweetness of the pudding.
Caramel peach pudding
Drizzle a little caramel sauce over the pudding just before serving. The combination of caramel, warm peaches, and the buttery sauce is incredibly indulgent.
How to Serve
Tennessee Peach Pudding is designed to be eaten warm and cozy—straight from the baking dish to the bowl.
Serve warm and saucy
Use a large spoon to scoop portions into bowls, making sure each serving includes plenty of peaches, pudding, and sauce.
The contrast between the soft fruit, cake-like topping, and silky sauce makes every bite feel complete.
Perfect pairings
- A generous scoop of vanilla ice cream that slowly melts into the warm pudding.
- Whipped cream lightly sweetened with a bit of powdered sugar and a hint of vanilla.
- A drizzle of heavy cream or half-and-half over the top for old-fashioned simplicity.
For brunch or breakfast-style dessert
Serve smaller portions with a dollop of Greek yogurt and a light sprinkle of granola. This gives the pudding a slightly more “breakfast-appropriate” feel while keeping all the comforting flavors.
For guests and special occasions
Spoon the pudding into small ramekins or bowls and garnish with:
- A few thin peach slices on top.
- A light dusting of cinnamon or powdered sugar.
- A sprig of fresh mint for color.
Tips & Variations
A few simple tips can help you get the best texture and flavor every time you make this Southern classic.
Choose the right peaches
Ripe but firm peaches work best. They should be naturally sweet and fragrant, but not mushy. Overly soft peaches can break down too much and turn the filling watery.
No fresh peaches? No problem.
You can substitute:
- Frozen peaches (thawed and drained), or
- Canned peaches (well-drained and patted dry)
If using canned peaches in syrup, you may want to slightly reduce the sugar in the filling to keep the pudding from becoming too sweet.
Don’t skip the resting time
Letting the pudding sit for 10–15 minutes after baking allows the sauce to thicken and the layers to settle. Serving it too hot straight from the oven can make it seem runnier than it really is.
Adjusting sweetness
If you prefer desserts that are less sweet, you can:
- Reduce the sugar in the peach filling to 3/4 cup.
- Use a little less sugar in the syrup (for example, 1/2 cup white and 1/2 cup brown instead of 3/4 each).
The pudding will still be rich and flavorful, just a bit more balanced.
Changing the spices
While cinnamon is classic, you can also add:
- A pinch of nutmeg for warmth.
- A tiny pinch of cloves or allspice for a more autumnal feel.
- A little cardamom for a floral, fragrant twist.
Pan size and baking time
A 9×13 inch baking dish gives you a relatively shallow pudding with more surface area for golden topping.
If you use a smaller, deeper dish, you may need to add a few extra minutes to the baking time for the center to fully set.
Make-ahead option
You can assemble the peach filling and pudding batter separately ahead of time, store them in the fridge, and then layer and bake just before serving. For the best sauce texture, it’s ideal to bake the pudding close to serving time.
Final Thoughts
Tennessee Peach Pudding is a true celebration of Southern comfort—a dessert that takes simple ingredients and transforms them into something warm, generous, and deeply satisfying.
With its soft peaches, tender pudding-like topping, and rich buttery sauce, it captures the essence of home baking: nothing too fussy, nothing too complicated, just honest flavors layered together with care. You don’t need a special occasion to make it, but it has a way of turning any meal into something memorable.
Whether you’re serving it at a family gathering, bringing it to a potluck, or enjoying a quiet bowl at the end of a long day, this pudding delivers exactly what its name promises: comfort. It’s the kind of dessert you’ll find yourself craving again, especially when peaches are in season and you want to taste summer in spoonful form.
Simple, nostalgic, and endlessly comforting—Tennessee Peach Pudding is a recipe that’s easy to keep in your rotation and even easier to love.
FAQ
Can I use canned or frozen peaches instead of fresh?
Yes. If fresh peaches aren’t available, you can use canned or frozen.
- For canned peaches: Drain them very well and pat dry. Use peaches packed in juice rather than heavy syrup if possible, and consider reducing the sugar in the filling slightly.
- For frozen peaches: Thaw completely and drain any excess liquid before using.
Can I make this dessert ahead of time?
Tennessee Peach Pudding is best served warm shortly after baking, when the sauce is still fluid and the top is lightly crisp. However, you can bake it a few hours in advance and gently reheat individual portions in the microwave or rewarm the entire dish in a low oven (about 300°F / 150°C) until heated through.
How do I store leftovers?
Allow the pudding to cool completely, then cover the dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven before serving for that just-baked feel.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar slightly if you prefer a less sweet dessert. Try:
- Using 3/4 cup sugar in the filling instead of 1 cup.
- Reducing each sugar in the syrup by a couple of tablespoons.
Keep in mind that the sauce and pudding texture rely partly on the sugar, so drastic reductions may change the consistency.
Can I add nuts to this recipe?
Absolutely. Chopped pecans or walnuts are delicious sprinkled over the batter before pouring on the syrup, or stirred into the peach filling. About 1/2 to 3/4 cup of chopped nuts is a good amount for added crunch without overwhelming the dessert.
Is this the same as peach cobbler?
Not exactly. While both desserts feature baked peaches and a sweet topping, Tennessee Peach Pudding is a self-saucing dessert. As it bakes, the syrup sinks to the bottom and creates a thick, pudding-like sauce beneath the soft cake layer, giving it a unique texture that’s different from traditional cobbler.
