First - The type of fruit. hard or some semi-firm fruit, including peaches, can be tough to get to break down without some 'processing of some type. Freezing may work with some but with others like apples, you may have to resort to stronger process.
Second - Any method you use that uses high speed blades may induce pre-mature oxidation of the fruit, or browning of the fruit. Along with that there is the issue of seeds. While the seeds of some fruit or bitter or may even contain small amounts of arsenic, a lot depends on how you process them and how long they are in the wine must. As already mentioned bitterness can be released by seeds/pits too.
One way to look at this is to investigate how the fruit was processed before we had Blenders and Food processors. Apples were simply crushed and the seeds were left in the mix as the crushed apples were then pressed to get the juice. As long as you aren't chopping up the seeds/pits there is probably no problem with them being in the must for a limited amount of time.
Each fruit is different a no one answer works for everything.
Berries like blackberries, Blueberries Black or Red Raspberries, generally don't require freezing, some manual crushing may be all that's required and with Raspberries and Blackberries not even much of that. Elderberries - a whole different thing (Look up "Green Goo" to see what I mean) As I understand many folks use steam extraction and still have the messy green goo.
Wish we could offer simple answer but then where would the fun be in this hobby?