Cobbler - why peel the peaches?
While fresh peaches are in season, I've been freezing peach filling to make cobblers and pies next winter. The worst part of the job is peeling the peaches. Sometimes I dunk the peaches in boiling water, then cold with mixed success in the peels "slipping right off". Even when it works, it's a hassle, takes extra pans and the peaches are still drippy to work with. Tonight I wanted cobbler but was too lazy to peel the peaches, so I just washed them thoroughly, cut them into chunks and made the cobbler in a fraction of the time. It was delicious! Nobody could tell that the peaches hadn't been peeled. The cobbler had more red color, but other than that, I couldn't tell the difference.
I've always peeled peaches for pies and cobblers. I've never seen a recipe that didn't call for it. Unless someone gives me a compelling reason to peel peaches, I may never do it again.
If peach peels become toxic at 425 degrees, I may not live to see your response!!