This out-of-this-world dessert is one of our favorite, easy peach recipes. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler. —Virginia Crowell, Lyons, Oregon

Tennessee Peach Pudding

all-purpose flour

sugar

baking powder

salt

cinnamon,

2% milk

peaches

TOPPING:

water

brown sugar

butter

nutmeg

Vanilla ice cream, optional

This recipe is FANTASTIC!  I cut both sugars to 1/3 cup as we're trying to decrease our sugar intake and it didn't change the taste at all.  It was plenty sweet and yummy with ice cream or cold milk.

Made it for company tonight!  I served it warm with vanilla ice cream.  It was very good.  I freeze peaches during the summer.  When defrosted, they give a lot of peach juice.  I used the peach juice, instead of the water called for in the recipe, to make the topping.  After reading other reviews saying it was too sweet, I cut out the white sugar in the topping and used only the brown sugar.  My husband said it was as good as my peach pie.  It's much less time-consuming than making a pie so I'll be making it again!

Wow! This recipe is excellent! I used gluten-free flour with great results! The peach mixture is so sweet and loved the topping!

This is perfect just the way it is. A definite keeper! Be sure to put something under the pan cause I now have to clean my oven.

This is delicious, I did heed another commenter and added less sugar, my hubby is pre-diabetic so just used brown sugar for topping. BUT my adult son was watching and he suggested I put a cookie sheet under it in the oven. SO GLAD I DID!

I made the recipe with the ingredients and amounts exactly as listed. I thought the topping was going to overfill my baking dish (8x8 pyrex) after I poured about half of it in. I was contemplating transferring everything to a larger pan but after waiting a few minutes the liquid had soaked in enough to add the entire remaining amount. It is a MUST to let it cool off and set up or otherwise would have been soupy. Once cooled, it is a great “pudding” consistency. It is softer than a true cobbler but very good!

This recipe is awesome. I made it in the winter and used canned peaches and it turned out fabulous. We did find it a little bit to sweet for our tastes, and my diabetic father. No big deal. I'll just cut back sugar next time.

This was truly good but I changed one item - I used Pet Milk instead instead of the 2% milk.  I Love it really, really rich, and this did the tick....

This is the recipe that our family has been using this for all the other cobblers that they made. I am 62 years young and I remember all family functions with were always just “get together “ and everyone brought food. I remember back to my great-great- grandmother making it. The water is what makes it. It makes the crust so crispy and good.

I don't bake much and when I do bake something it doesn't usually turn out very good.  This was the exception.  I made it exactly as the recipe stated except I used frozen peaches - thawed.  I did think the topping was too much but used it anyway.  At the end of the cooking time it still was not done per the toothpick method.  I put it back in the oven and actually forgot about it.  I'm guessing it was half an hour later when I realized I had a cobbler in the oven.  I ran to the kitchen expecting to see smoke coming from the oven and a burnt cobbler inside.  But it was perfect, a nice golden brown crust.  I was using a glass pan and it looked like it was soupy under the topping, but after setting for a little bit the juice thickened up.  This tasted like a restaurant quality cobbler.  My 87 year old mom raved about it.  She now thinks I can bake.

This was great! The only mod i made was using a 7x11 baking dish. Definitely a keeper.

It\'s summer and the fruit is good. So what do I do with all of that healthy fruit? Make desserts of course! I bought some peaches yesterday and then went looking for a recipe to try. I\'m so glad I stumbled upon this one. It turned out really well. The only tweek I made was to follow the  suggestions of sprinkling lemon and sugar on the peaches, letting sit half and hour and using the bit of juice that accumulated in with the water part of the recipe. I don\'t think it made that much difference so following spot on should come out just as well. I didn\'t know what would happen with that water formula. But the top got all brown and crunchy, so good. And this was really easy to whip together on a Sunday afternoon. I will definitely make this again

My son made this for me for Mother's Day.  We all thought it was fantastic. He used frozen peaches from our last year's crop. He partially defrosted the peaches, drained the juice, and added it to the water. He did not have an eight inch pan so he used a 7x 11. He baked it on convect with a cookie sheet on the rack below as it bubbled over. It came out beautiful and he served it with whipping cream. It is a keeper.

I'm dying at the review below by Bob who subbed ingredients and then complained that it turned out bad. This is a fantastic recipe when you have fresh peaches in the summer. It's probably good with frozen or canned peaches too, but I save this for when I have fresh ones. For the topping, you need to let it boil for a bit and reduce before pouring on the batter, think like syrup or even a caramel consistency. I add a little corn syrup to the topping mix just to prevent any crunchy sugar bits. The cream as indicated by the recipe is good, but some ice cream I think is even better. If you have fresh peaches, this recipe is a must-try.

Great tasting easy dessert! Made changes second time using canned peaches with juice since I ended up with fresh peaches that weren't good. Saved the juice and used it in the topping with half & half to make 1.5 cups needed. Also used only the brown sugar & two tablespoons butter instead of one with the nutmeg. Baked 40 minutes in 7x11 pan & no spills.Turned out great. Served it warm with more half & half. It was more creamy than when I used water in the topping. Everyone loved it. Much faster using canned peaches & still tasted great. Husband loves it both ways. Going  to double recipe with glass 9x13 pan for Labor day picnic & bake it on my gas grill using an air bake cookie sheet under the cake pan so it won't burn. Thanks for a great recipe!

I have been searching for a good peach cobbler recipe. So many turn out like a cake with peaches in them. Dry. Not like I had growing up. My husband brought some fresh Palisade Colorado peaches home this past weekend from his trip and I searched again for a recipe that was not dry. I will search no farther. This was perfect!!  My husband loved it!

I found this recipe a week ago and have made three times already. My husband’s favorite dessert by far. And, it’s so simple to make. I’ve been buying fresh peaches for a week now, ready for new dessert, LOL ??

When I closed the oven door on this concoction I was pretty sure I had wasted some nice ingredients. Forty-five minutes later, I opened the door to one of the best peach cobblers I have ever had. The top was crisp, there was plenty of sauce, the peaches cooked perfectly. Highly recommend this recipe.

This was a delicious recipe, I used soy milk instead of normal milk and it was a good substitution! I also used canned peaches instead of fresh or frozen and it was still delicious - though I would say to reduce the amount of water in the topping by about 1/2 cup, and honestly I might suggest doing that anyways, it was a lot of liquid leftover.

This is AMAZING!!! Followed the recipe exactly with no issues.  Used 8" x 8" glass pan and it did not run over.  I had some frozen peaches and I used these.  Left them out to thaw for about 10 minutes and they were perfect.  I do believe I will replace the nutmeg with cinnamon the next time.  Just not a big nutmeg fan!!  Thanks for sharing!!!

I made the recipe with only one slight change, I sliced the peaches, squeezed a little lemon juice & sprinkled sugar & let sit for 30 minutes. I drained the juice & added it to the water. I took it over to my neighbors & her husband started eating it out if the pan! They both said it was perfect. It seemed a little off, pouring the syrup over it...it just worked & turned out beautifully. I put the pan under it thinking it may bubble over but it didn't. Great use of fresh peaches!

I never thought this would work.. honestly. I thought it would be too mushy and "weird". I was SO wrong and I'm so glad I tried it. The peachy-cake mixture cooked up nicely and the sweet topping made the dish just creamy enough. I made my own whipped cream using coconut milk to serve and it was truly one of my favorite desserts. I will be making this very often!

https://videodam.tmbi.com/wp-content/uploads/2018/06/VD33743_052317_H.mp4

Watch our quick video to learn how to make Tennessee Peach Pudding

tennessee peach pudding

Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 60 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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