this peach cobbler recipe was delicious and very easy

I believe I would peel them--it doesn't say not to. I have begun to not peel my

peaches for jam because I puree the peaches in a blender and it makes no difference really. But it took 50 years to come to that conclusion!! Happened after making some nectarine jam. ;o)

 
I removed the peels that came off easily (more).

Some of my peaches were very ripe and a little damaged (I was given a bag by a farmers' market vendor) so I did a lot of paring and quite a bit of skin came off easily as I was doing so. However, at least a third of the slices had skin and I didn't even notice it in the finished product. Further, after skinning roasted peaches for peaches and cream pie I was left with a pretty good pile of roasted peach skins. I tasted a few and actually found them tasty and tender. I think I may be done skinning peaches forever.

 
Thanks. I've mentioned before that the peaches we're getting here are not very good.

I'll hope for some better ones in the next few weeks and give it a try.

Thanks again.

Michael

 
we used those roasted caramelized peach skins from the pie in our oatmeal. stirred into

the finished steel cut oatmeal and it was fantastic. I just couldn't see tossing out all that goodness. and I can't stand fuzzy peach skin, but after roasting(we didn't peel first) they were just fine.

 
You can eat the skins. I posted a recipe a while back that left the skins on. Normally I

don't like peach skins so I was hesitant, but it worked out great! Would do it again.

 
Biscuit toppiings make great cobbler or pot pie toppings. The boiling water

would give an extra oomph to the BP for rising, I think. My mother's chicken and dumpling recipe was also with biscuit dough.

 
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