Preheat oven to 350 degrees F.
Peel and slice peaches
Place peaches in a bowl and add the lemon juice and gently toss to coat and prevent the peaches from turning brown.
Place a large non-stick skillet over medium heat and add the peaches, water, Nuthin' but Datil datil pepper powder, cinnamon and brown sugar. Stir frequently to ensure that all the sugar is melted and liquid reduces slightly, about 10 minutes.
While peaches are cooking, place 1/2 cup (1 stick) of butter in cast iron skillet or 13 x 9 x 2 baking pan and place in the heated oven to melt. (Watch carefully so it doesn't burn!)
Whisk together the self-rising flour and granulated sugar and then slowly add the milk, Whisk the mixture until smooth. (If using regular all-purpose flour, add 2 1/4 teaspoons baking powder & 1/2 teaspoon salt to the flour and combine well before mixing with the milk)
Once the butter is melted, carefully remove the pan of melted butter from the oven. Pour the batter gently over the butter.
With a slotted spoon, gently place the peaches on top of the batter in the pan, then pour the juices from the pan on top of the peaches. (You don't want to stir the mixture.)
Place pan in the preheated oven and bake for 35-45 minutes or until the top is firm and lightly golden brown.
Remove from the oven and let cool for about 15 minutes before serving.
Serve warm cobbler with whipped cream or vanilla ice-cream if desired. (The whipped cream and ice cream are not calculated in the nutritional values. )