At the end of last month, I purchased a partial bushel of peaches with the intent to freeze them. As I snacked on the juicy fruit, the desire to bake up a dessert overtook my previous intentions. I spotted this Fresh Peach Pudding Recipe in my emails, and made it for a family dinner!
Fresh Peach Pudding Recipe
Though this recipe was called a pudding, it’s more like a cobbler than a traditional pudding. But the technique is definitely unusual. Fresh peach slices are tossed with a cinnamon spiced mixture of flour, sugar, leavening and milk and placed in a casserole dish. Then a boiled sugar syrup is poured over the fruit before baking in a hot oven for nearly an hour. The aroma of peach pie filled my kitchen having to break a sweat rolling out a pie crust!
A Twist on Peach Cobbler
The first time I made this Peach Pudding was after my dear mother-in-law’s funeral. The time surrounded by our wonderful family provided much-needed comfort, but I was still exhausted upon our return home. At least that’s where I’m placing the blame as I forgot to add the milk to the batter.
The results were still delicious, much like a peach cobbler, but I remade it to make sure it worked properly as written. The looser batter was definitely an improvement. If you want a new stone fruit recipe, this “cobbler” is a winner.
You Might Need:
- Ice Cream Scoop (My favorite ice cream scoop)
- 8 x 8 Square Baker (Revol makes classic white ceramic bakeware which never goes out of style!)
- 1 cup flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup milk
- 3 cups sliced peeled peaches
- 1-1/2 cups water
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 tablespoon butter
- Preheat oven to 400º. Grease an 8x8-inch or a comparable sized baking dish. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Stir in the milk just until combined. Gently fold in the peaches. Spread into the bottom of prepared pan and place on a rimmed baking sheet.
- In a large saucepan, combine the water, both sugars, and butter. Bring to a boil, stirring until the sugars are dissolved. Pour over the peaches. Bake for 40-50 minutes or until filling is bubbly. Serve with a scoop of ice cream, if desired.
Amount Per Serving: Calories: 321 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 7mg Sodium: 373mg Carbohydrates: 73g Net Carbohydrates: 0g Fiber: 2g Sugar: 55g Sugar Alcohols: 0g Protein: 4g