Have you ever had peach pudding from Tennessee? We recall thinking to ourselves the first time we had it, “What sort of amazing bliss did we just taste?” It should come as no surprise that we immediately requested the recipe. This is a two-part dessert that, while it may seem counterintuitive to create, always hits it out of the park. The filling is all about the peaches, which we delicately treat with flour, sugar, milk, cinnamon, and vanilla to make a rich and creamy filling that tastes amazing. The topping is the portion that is paradoxical.
Rather than a crumble or crisp topping, or even a cakey topping, this is an entirely liquid topping that you must trust to work out perfectly. The center of the “crust” topping that develops on this dish is made out of sugar, butter, and water, but be warned: it’s completely liquid and will be poured on top of your peach filling. You’ll pour it on and wonder how it’ll ever solidify into something crisp and wonderful, but trust me when I say that it will! This will be fantastic; all you have to do now is give it time.
After all, is said and done, you’ll have a stunning dessert with unique layers that will have you captivated from the first mouthful. The filling is the epitome of peaches and cream, with milk and flour binding together and acting as a thickener to give these bad boys substance. Then there’s the topping, which mainly solidifies into a crunchy layer, similar to a crème brûlée, leaving pockets of molten goodness that pair perfectly with the sweet peaches. This rustic-style dish is so delicious that you must try it for yourself!
INGREDIENTS
Filling:
5 cups peeled and sliced peaches (fresh or frozen)
2 cups flour (all-purpose)
1 pound of sugar
1 gallon of whole milk
a quarter teaspoon of baking powder
a quarter teaspoon of salt
a pinch of cinnamon
1 teaspoon extract de Vanille
a quarter teaspoon of nutmeg
Topping:
3/4 cup sugar (brown)
a quarter cup of sugar
3 tbsp butter (unsalted)
3 quarts liquid
nutmeg (1/2 teaspoon)
Optional garnishes: ice cream, whipped cream, or cool whip
PREPARATION
Preheat the oven to 400 degrees Fahrenheit and gently oil a 9×13-inch baking dish with butter or nonstick spray.
Whisk together brown sugar, sugar, and nutmeg in a large pot over medium heat, then add butter and water and bring to a boil, constantly swirling until sugar is completely dissolved.
Remove the pan from the heat and set it aside.
Whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large mixing basin until well blended.
Then mix the chopped peaches after whisking in the milk and vanilla extract until creamy.
Fill a greased baking dish halfway with filling, then top with topping.
Place in oven and bake for 50-55 minutes, or until cooked through, covering with aluminum foil if necessary.
Remove the dish from the oven and set it aside to cool for 15 minutes before serving.