Slice, peel & freeze. Here's a good cobbler recipe & I use frozen peaches for it:
PEACH COBBLER
8 cups sliced fresh peaches (4-5 lbs)
2 cups sugar
3 TBL flour
1/2 tsp nutmeg
1 1/4 tsp almond extract
5 1/3 TBL butter
Pastry for double crust pie

Combine peaches, sugar, flour & nutmeg in a large saucepan. Let stand 20 minutes until syrup forms. Bring peach mixture to a boil, reduce heat & cook 10 minutes. Remove from heat; blend in almond extract & butter, stirring so the butter melts.
Preheat oven to 475°. Butter an 8x12" baking dish. Roll out 1/2 the pastry ona floured surface into an 8x12" rectangle. Spoon 1/2 the peach mixture into the butter dish; top with the pastry rectangle. Bake 12 minutes. Spoon the remaining peaches over the baked pastry. Roll out the remaining pastry & cut into 1/2" wide strips. Arrange over the peaches in a lattice design. Return to the oven & bake 10-15 minute until lightly broned.~~Peachtree Bouquet

Dinner is over here and I am going to peel, cut, freeze.

I love that cobbler recipe. My recipe is more like a sweet biscuit topping with sugar sprinkled on it. I might give the pie dough recipe a whirl.

I also thought about doing a peach salsa, but am not sure about using frozen peaches.

They might be a little soft when thawed but should work OK for salsa. It's worth a try but there are lots of good recipe uses for those peaches. It would be a shame to let them go to waste.

Navajo Peach Crumble
9- or 10-inch pie-pan

Topping
½ cup unbleached white flour
½ cup cornmeal
1/3 cup sugar
¼ teaspoon salt
1/3 cup butter
1 tablespoon toasted pine nuts, (optional)

Fruit
3 cups peeled and sliced fresh peaches (I pound frozen)
1/3 sugar
1 tablespoon fresh lemon juice
½ teaspoon ground cinnamon

Preheat the oven 375° In a bowl, combine the flour, cornmeal, sugar, and salt. Cut the butter into the mixture with two knives until coarse crumbs, form. Stir in the pine nuts, if using, and set aside.

Combine the peaches, sugar lemon juice and cinnamon and spread in the unoiled pie pan. Sprinkle the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden about 30 minutes. Allow it to sit for a few minutes before serving, fresh and warm from the oven, or at room temperature or chilled. Store refrigerated.