Tennessee Peach Pudding

1 cup all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup unsalted butter, melted
1 tsp vanilla extract
3 cups peeled and sliced peaches (fresh or canned)
1 cup packed brown sugar
1 1/2 cups boiling water

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.

Stir in the milk, melted butter, and vanilla extract until just combined.

Gently fold in the sliced peaches, then spread the mixture evenly into the prepared baking dish.

In a separate bowl, combine the brown sugar and boiling water, stirring until the sugar is dissolved.

Carefully pour the brown sugar mixture over the batter in the baking dish. Do not stir.

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set.

Let the pudding cool for a few minutes before serving warm.

For an extra burst of flavor, you can add a teaspoon of cinnamon or nutmeg to the

batter. If you prefer a bit of crunch, top the pudding with chopped pecans before baking. For a boozy twist, mix in a tablespoon of bourbon with the peaches. To make it gluten-free, substitute the all-purpose flour with gluten-free flour blend.