Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- adjective Easily crumbled; friable.
from The Century Dictionary.
- Apt to crumble; brittle; friable: as, a crumbly stone; crumbly bread.
from the GNU version of the Collaborative International Dictionary of English.
- adjective Easily crumbled; friable; brittle.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- adjective easy to
break into smallfragments ;brittle orfriable
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- adjective easily broken into small fragments or reduced to powder
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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More nervous-making than the crumbly were the three little hovercams that floated above his head.
Scott Westerfeld: Uglies Quartet Scott Westerfeld 2010
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The above dough is also known as pte brise, which refers to a straightforward pastry dough brise means broken and refers to the crumbly nature of the dough as opposed to an elastic dough or a dough containing egg.
Ratio Michael Ruhlman 2009
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More nervous-making than the crumbly were the three little hovercams that floated above his head.
SPECIALS SCOTT WESTERFELD 2006
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More nervous-making than the crumbly were the three little hovercams that floated above his head.
SPECIALS SCOTT WESTERFELD 2006
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More nervous-making than the crumbly were the three little hovercams that floated above his head.
SPECIALS SCOTT WESTERFELD 2006
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More nervous-making than the crumbly were the three little hovercams that floated above his head.
SPECIALS SCOTT WESTERFELD 2006
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The crust was dry and crumbly, which is fine with currant jelly and tea, not mozzarella cheese.
Archive 2005-11-01 2005
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The crust was dry and crumbly, which is fine with currant jelly and tea, not mozzarella cheese.
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Breads made with this kind of cornmeal tend to be dry and crumbly, which is why I prefer stone-ground cornmeal.
Celebration Breads BETSY OPPENNEER 2003
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Breads made with this kind of cornmeal tend to be dry and crumbly, which is why I prefer stone-ground cornmeal.
Celebration Breads BETSY OPPENNEER 2003
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