crumble

The French word 'écraser' is used to describe the action of crushing or breaking something into smaller pieces, similar to how 'crumble' is used in English. In culinary contexts, it often refers to breaking down ingredients to create a crumbly texture, like in desserts such as 'crumble aux fruits'. It can also be used more generally in everyday language to indicate the act of reducing something to a broken or fragmented state.