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1
Preheat the oven to 400.
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2
It is quickest to mix the crisp in the food processor, fitted with the metal blade.
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3
Put the flour, sugars, cinnamon, and salt in the work-bowl.
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4
Process briefly to blend the dry ingredients.
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5
Drop in the butter pieces and pulse a dozen or so times, until the butter has been uniformly cut into a sandy powder of small bits.
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6
Sprinkle on the water, and process for a couple of seconds only, just to moisten the dough; it should still be rather loose and granular.
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7
To mix by hand, blend the dry ingredients in a large mixing bowl and cut the butter into the grainy powder with a pastry cutter.
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8
Toss the powder and water with a fork to moisten.
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9
Line the baking sheet with the parchment paper.
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10
Sprinkle the loose grains of dough evenlyin one layerin an oval shape about 8 by 12 inches, filling in any holes and keeping the layer thin; dont compress them.
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11
Bake for about 10 minutes, then rotate back to front, for even heating.
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12
The crumbs will have melted together, spread out in a thin layer, and perhaps started to bubble.
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13
Bake for another 7 to 10 minutes or more, until the layer is deeply caramelized, golden brown all over (and probably very dark on the edges).
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14
It will resemble a giant brown sugar cookie.
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15
Set the pan on a wire rack, and cool until the cookie is very crisp.
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16
Cut or break off any burnt edges.
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17
Crack the cookie into crispy flakes, an inch or smaller.
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18
This is a good size for munching; you can crumble them up a bit more when layering the parfait.
