Tennessee Peach Pudding
Prepared with fresh peaches, this dessert is out of this world. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler.
Prepared with fresh peaches, this dessert is out of this world. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler.
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter
- 1/2 cup sugar
- topping:
- 1/2 cup whole milk
- 1-1/2 cups water
- 1/2 teaspoon ground cinnamon optional
- half-and-half cream
- 3 cups sliced peeled fresh or frozen peaches
- Carbohydrate 26.7874276089468 g
- Cholesterol 11.8139322916449 mg
- Fat 4.41616191150316 g
- Fiber 0.523016671670897 g
- Protein 2.65903208794416 g
- Saturated Fat 2.60924950339946 g
- Serving Size 1 1 servings. (77g)
- Sodium 3733.11367049596 mg
- Sugar 26.2644109372759 g
- Trans Fat 0.444394994479277 g
- Calories 156 calories
Step-by-step
- Preheat oven to 400degrees. Combine flour, granulated sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
- For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with cream.
Pouring boiling liquid directly over an unbaked batter sounds counterintuitive, but this technique creates the characteristic inverted crust of a traditional pudding-style cobbler as it bakes at 400 degrees Fahrenheit. The liquid sinks to the bottom of the greased 8-inch square baking dish while the leavened batter rises around the fruit.
- Fresh freestone peaches release less surface water during slicing than clingstone varieties, resulting in a denser fruit layer.
- Thaw and thoroughly drain frozen fruit in a colander for fifteen minutes before folding it into the flour mixture to prevent excess moisture from gumming up the baking powder reaction.
- Stir the milk into the dry ingredients just until moistened; overworking the flour activates gluten networks and toughens the crumb.
- Test doneness visually by checking that the center of the topping has lost its wet sheen and yields a clean crumb when probed with a wooden toothpick after forty to fifty minutes in the oven.
Serve portions warm alongside cold half-and-half to balance the concentrated sweetness of the baked sugar syrup. Store leftovers covered in the refrigerator for up to three days.
