Many holiday deserts use a crumble topping. This is usually a somewhat dry dough that is stirred but not kneaded to a uniform consistency which you spread over the top of the baked desert.
One thing that can make the crumble a bit difficult to work with is the natural stringyness of egg white. To combat this, add a teaspoonful of water to an egg used for crumbing in order to remove the stringiness.
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