Selecting the right peach for baking can significantly enhance the flavor of your dessert. I think the best cobbler comes from using fresh peaches. Here are some of the best peaches to use for baking: Yellow Peaches: Also known as "summer peaches," these peaches are sweet with a slight tartness and are excellent for baking due to their robust flavor. Yellow peaches maintain their shape when cooked, making them a good choice for pies, cobblers, and tarts. White Peaches: While they are slightly sweeter and less acidic than yellow peaches, white peaches can also be used for baking. However, their flavor can become somewhat muted when cooked, so they're often better suited for raw applications or lightly cooked dishes. Freestone Peaches: This is more of a category than a specific variety. The term "freestone" refers to peaches with pits that are easily removed, which is a convenient feature for baking. Many yellow and white peaches fall into this category. Clingstone Peaches: These peaches, where the flesh "clings" to the stone, are known for being incredibly juicy and having intense flavor. They can be a bit more work to prepare as the pit is harder to remove for baking, but they're an excellent choice if you're after maximum peach flavor. Remember, the best peaches to bake with are ripe but firm. Overripe peaches can become mushy when cooked, while underripe peaches won't provide as much flavor or sweetness. Be sure to pick peaches that give slightly to gentle pressure and have a lovely, strong peach aroma for the best results in your baked goods.