1978, De Witt Wallace, Lila Acheson Wallace, DeWitt Wallace, The Reader's Digest[1], volume 113, Reader's Digest Association, page 43:
Just add water and Chuck Wagon dog food turns Crunchewy. "Crunchy, crisp nuggets. Plus tender, chewy chunks. Chuck Wagon is the Crunchewy dog food. Beef Flavor and Variety Mix."
1983, Maurine Doerken, chapter CI, in Classroom Combat, Teaching and Television[2], Educational Technology, →ISBN, page 247:
For example: “stroft” has been coined to describe both the strong and soft attributes of a new toilet paper. “Crunchewy” is now a word, used to detail both the crunchy and chewy properties of a certain dog food.
1998 May, CMJ New Music Monthly[3], number 57, CMJ Network, Inc., →ISSN, page 48:
Which is almost refreshing in a crunchewy Mentos sort of way
2001 December 1, Christopher Bird, “THE VEGETABLES”, in Cubed Foot Gardening: Growing Vegetables in Raised, Intensive Beds[4], Rowman & Littlefield, →ISBN, page 92:
The flavor is unique, as is the “crunchewy” texture. And, no, it's not slimy.
2020 December 1, America's Test Kitchen, “BOUNTIFUL BEANS”, in The Complete Plant-Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat[5], America's Test Kitchen, →ISBN, page 278:
We started with the chips: Store-bought tortilla chips became instantly soggy after being tossed in our sauce, but by baking—not frying—our own, we got chips that gave us an irresistible “crunchewy” result.
2021 September 7, America's Test Kitchen, “06 Cheesy Goodness”, in One-Hour Comfort: Quick, Cozy, Modern Dishes for All Your Cravings[6], illustrated edition, America's Test Kitchen, →ISBN, page 288:
Store-bought chips will instantly turn soggy after being tossed in the sauce, but these baked tortillas have an irresistible crunchewy quality.
2021 November 16, America's Test Kitchen, “Breakfast Brunch and Breads”, in The Best of America’s Test Kitchen 2022: Best Recipes, Equipment Reviews, and Tastings[7], illustrated edition, America's Test Kitchen, →ISBN, page 207:
The proper texture, which I fondly refer to as "crunchewy," is best accomplished by starting with a rustic, crusty loaf; removing the thick bottom crust; and soaking it in water.
2022 November 1, America's Test Kitchen, “SALADS”, in The New Cooking School Cookbook: Advanced Fundamentals[8], America's Test Kitchen, →ISBN, page 184:
Tossing this fried ride with the remaining cooked rice creates an irresisitble crunchewy quality. Sweet-salty Chinese sausage is a good substitute for the dish's traditional, hard-to-find fermented pork sausage.
