Creamy Fresh Peach Pudding Recipe for Summer Desserts

This comforting Fresh Peach Pudding Recipe is more like a cobbler than a pudding and is a delicious way to refresh your summer desserts.

Late last month I bought a partial bushel of peaches intending to freeze them. As I sampled the juicy fruit, the urge to bake won out. I found this unusual peach dessert in my inbox and made it for a family dinner.

Fresh Peach Pudding Recipe

This recipe is labeled a pudding, but it’s not the creamy, spoonable pudding you might picture. The method is distinctive: fresh peach slices are mixed with a cinnamon-spiced batter of flour, sugar, leavening, salt and milk, spread into a baking dish, and then finished with a boiled sugar syrup poured over the top before baking. As it bakes, the peaches release their juices and the syrup yields a saucy, cobbler-like topping. The scent is pure peach-pie comfort without the fuss of rolling crust.

A Twist on Peach Cobbler

I first made this Fresh Peach Pudding after my mother-in-law’s funeral. Time with family was comforting but I was wiped out, and in my tired state I actually forgot to add the milk to the batter. The result was still delicious—very cobbler-like—so I remade it properly later and found the looser batter yields a lighter texture. If you’re looking for a fresh way to use stone fruit, this recipe is a keeper.

You Might Need:

Ice cream scoop (useful for serving)
8 x 8-inch square baker or similar ceramic dish

The Recipe:

Fresh Peach Pudding

Prep Time
15 minutes

Cook Time
50 minutes

Total Time
1 hour 5 minutes

Yield
6 servings

An out-of-the-ordinary peach cobbler adapted from Taste of Home.

Ingredients

Fruit filling:

1 cup flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ cup milk
3 cups sliced peeled peaches

Syrup:

1 ½ cups water
½ cup sugar
½ cup packed brown sugar
1 tablespoon butter

Instructions

Preheat oven to 400ºF. Grease an 8×8-inch or comparable baking dish and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Stir in the milk just until combined, then gently fold in the peaches. Spread the mixture evenly in the prepared pan and set the pan on a rimmed baking sheet.
In a large saucepan, combine the water, granulated sugar, brown sugar, and butter. Bring to a boil, stirring until the sugars dissolve. Pour the hot syrup evenly over the peaches and batter in the pan.
Bake for 40–50 minutes, or until the filling is bubbly and the top is set. Let cool slightly before serving. Serve warm with a scoop of vanilla ice cream, if desired.

Notes

Use ripe, fragrant peaches for the best flavor and texture. Underripe or mealy fruit will not produce the same result.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 321
Total Fat: 3g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 7mg
Sodium: 373mg
Carbohydrates: 73g
Fiber: 2g
Sugar: 55g
Protein: 4g