Capable of being broken or crumbled into small pieces.
From 'crumb' (a small fragment of bread or food) plus the suffix '-able' (capable of). The combination became common in English in the 18th century to describe friable foods.
Bakers and food scientists use this word to describe texture—some cookies are deliberately crumbable for that melt-in-your-mouth quality, while others are engineered to stay intact, showing how language serves practical industries.
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