Blanching Peaches for Cobbler, What Went Wromg?!

the ones where the skins did not slip right off needed to be in the hot water a bit longer, thats all.
You need a sharp knife to cut any raw fruit easily and most home kitchen knives are shockingly dull because a lot of people don't have a clue how to sharpen them and then just chuck them into a drawer with other metal utensils and that really dulls them up, or worse yet, use one of those fancy popular glass cutting boards that wrecks a good knife too.
Those kinds of things that go wrong when you are cooking teach you a new skill all the time so don't be discouraged and keep on cooking and trying new things.

A properly ripe peach should never be difficult to slice. Really you can't get nice juicy summer-ripe peaches until they are in season. While canned peaches will work, i prefer frozen peaches. The reason is that instead of being pcked in a sugar syrup and having a smushy texture, frozen peaches are peeled and sliced at their peak of ripeness, and if they are being used in a cooked application like a cobbler, you can'treally tell the difference. Keep trying, you'll learn from every mistake you make!

Professional chef

I'm not sure what went wrong. Maybe your knife wasn't sharp enough or it was to big or to small. I would cut them in half then and lay them face down so they don't move, cut them as small as I can, and call it a day. But I'll tell you, it's a wise move to use fresh peaches. Canned peaches are so not the same.

If your peaches weren't uniformly ripe, they wouldn't peel the same. If they weren't fully ripe they would also have been hard to slice.

This time of year peaches are shipped from California or somewhere warm. They can't ship them ripe or they would bruise too easily.

My suggestion is use canned peaches until fresh are in season.