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Jul 20, 2007 01:57 AM

Cobbler Lady (review+pics)

Last June, I set up a cobbler tasting at The Cobbler Lady, where the group got to sample 5 different cobblers and even got a side of vanilla ice cream to top their cobblers with. The tasting started with owner, Pam Wright, telling us about her experiences starting her business and let me tell you, that was a true story of perseverence.

After the talk, we dived into our tasting where we got to sample in order:

Peach Cobbler
Cherry Cobbler
Apple Cobbler
Blackberry Cobbler
Sugar-Free Cherry Cobbler with Agave Nectar

In regards to the cobblers, it's not so much what I didn't like about them, it was more like which of the ones did I like the best. If any of the cobblers suddenly appeared in front of me, I'd be happy. Overall, what I liked a lot was that none of the cobblers were overwhelmingly sweet. There was just enough to satisfy you if you had a sweet tooth, but not overwhelm you if you didn't.

The two that really stood out for me were the cherry cobbler and the sugar-free cobbler. The regular cherry cobber really appealed to my Filipino palate that appreciates sour-tart flavors, which I did get from the cherries, but then you also get the sweet needed to ensure an overall tasty dessert.

What I found amazing was that I couldn't really tell the difference between the regular and the sugar-free cherry cobblers. The addition of the agave nectar to the sugar-free cherry cobbler didn't take away from the great balance of flavors that you got from the regular cherry cobbler. I was really blown away.

The apple cobbler was also a hit because of the apples themselves. They weren't overcooked so there was still just a little "bite" to them that I really found appealing. Interestingly enough, I don't normally go for apple pie, but if this apple cobbler was on the menu, I wouldn't think twice.

My tastebuds were also quite happy with the sweet-cinnamony goodness of the peach cobbler and heading up the rear was the blackberry cobbler. Of the five, the blackberry cobbler was my least favorite. The consistency of the filling was too much like "jam" and blackberries themselves seemed a little overcooked for my taste.

The flavor was fine, but I think I would have liked to see more blackberries with a "thinner" sauce, similar to the way the cherry filling was done for the cherry cobbler, where you can really taste and celebrate the cherries themselves.

By the way, their cupcakes are also pretty good. I've had both their red velvet and their 7-up cake. I found the red velvet cupcake to be moist and a heck of a lot better than some of the "fancier" versions I've tried this year. As for the 7-up cupcake, it's more of a dense donut and really does have 7-up mixed with the ingredients, which gives it a flavor of lemon-lime that's very appealing.

Overall, this was a great tasting and I loved the fact that I was able to sample almost their entire "cobbler menu", except for some of their other "sugar-free" cobblers. I definitely will be coming back for their cherry cobbler and apple cobbler as well. Hopefully, you'll decide to check it for yourself.

To see pics, go to:

Cobbler Lady
3854 Crenshaw Blvd
Los Angeles, CA 90008
(323) 298-2144


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  1. hmm... I really have never had great Peach Cobbler outside of Gerogia (or the South), I think the climate also helps with the flavors. (kind of like Sourdough bread in San Fransisco)

    There used to be a great bbq/southern style cooking place in Sherman Oaks up untill 3 years ago, and they had the #1 cobbler in LA. The place was a hole in the wall, but they catered some of the biggest studio/lot events... now that was gooooooooood cobler.

    8 Replies
    1. re: barcelona

      There are alot of good cobbler places out there, just need to find/try. I saw 2 places I never saw/noticed before driving to Gardena on surface streets the other day. I will check them out in the future. Do a search on this Board and you will find a few good cobbler places.

      1. re: barcelona

        I can never find the good peach cobbler like my grandma used to make (in Oklahoma where they also grow good peaches). She made it with more of a cake top than a pie crust-type topping. Sadly no one has her recipe - she never wrote it down. She also made the best peach preserves. Ahh...the memories!

        I wish I could find some good Southern peach cobbler in LA, too. :)

        1. re: katie.did

          "...with a cake top..." This sounds familiar. Was it more of an upside-down cake?

          1. re: liu

            Not upside down. I think it is kind of like just dropping biscuit dough or cake batter or something on top of the peach mixture and then it kind of bubbles up all around. It was just a thicker, more cakey crust than the thin pie-type crust. I hope this makes sense??? :)

            1. re: katie.did

              So, hearty, and not as sweet as an upside-down.
              The upside-down cake was very sticky and sweet, as I remember.
              katie.did, try posting on the cooking board...perhaps someone will share your memory with a recipe!

              1. re: katie.did

                My mother (from the mid-west) has always made cobblers with a topping of a sweetened biscuit dough (I think Bisquick with a little extra sugar added to the other ingredients) that's then dropped (like a drop biscuit) on top of the fruit before baking.

                1. re: ElsieDee

                  ElsieDee -- Yes, this is somewhere in my taste memory as well; perhaps this is how "they" did it so many years ago.

            2. re: katie.did

              If they're still around, try The Cobbler King... just east of Crenshaw, a few doors from the old Stevie On The Strip. I think that's Jefferson (anyone?)

          2. I just had cobbler yesterday at The Gourmet Cobbler Factory in Pasadena and it was tasty as usual. We had a hot blackberry cobbler with two scoops of vanilla ice cream on top. I wonder how the two compare.

            Gourmet Cobbler Factory
            33 N Catalina Ave, Pasadena, CA 91106

            1 Reply
            1. re: adevejian

              I like this place a lot, just a bit sweeter than the Cobbler Lady, I believe they use honey as a sweetener.

            2. This is a really nice and well-deserved review for the Cobbler Lady, pleasurepalate.

              About a year ago when I first noticed a post on the boards about the Cobbler Lady, I knew it was a destination for me. Armed with our diet mentalities, we ordered and promised to taste and take the rest home. That didn't happen! We finished an entire blackberry cobbler on the spot! My memory is hazy and I just don't know what happened!!!!

              A few weeks after we tried the Cobbler Factory in Pasadena. While it was good, I much prefer the Cobbler Lady and her blackberry cobbler. However, the Cobbler Factory had a pumpkin something that I vaguely recall that was delicious; I might return for that.

              1. It is a huge misnomer to call something sugar-free if it contains agave nectar. It does have the lowest glycemic index number of all the naturally occurring sweeteners, but, mind you, it contains 16 g of sugar per 1 tablespoon serving. I use agave nectar all the time to avoid sugar sensitivity issues, but I don't delude myself into believing that it's sugar-free, because it's not.