When choosing what kind of peaches to use for this great dessert , I would suggest picking fresh juicy peaches that are just about ripe, just ripe, but not overly ripe. Overly ripe peaches are harder to peel, and less efficient when you peel them off. You usually end up removing more of the flesh of the peach than you mean to. If I find that my peaches have started to become overripe, I just leave the skin on them. I find that the skin tends to get super soft as it bakes anyway. But, if I have nice peaches that are okay to peel, I will take the time to peel the skin off when making the peach cobbler filling . So really, it's just personal preference.