Fill each hamantasch with blueberry or apple pie filling (cut up the apples before using). Fold up the sides and pinch the ends to form the hamantaschen shape.

Brush the dough with egg whites and sprinkle crumb topping on top.

Bake at 350 degrees Fahrenheit until the edges are slightly brown.

First combine the wet ingredients for the dough, then add the dry ingredients and mix until fully incorporated.

Roll out dough one-fourth inch thick. Using a cookie cutter or the rim of a glass, cut out circles 2-inches in diameter.

Combine all ingredients for the crumb topping.