Base:
Shortcrust pastry
1 egg yolk 

Crumble Topping
110g plain flour
I/2tsp ground cinnamon
110g butter
75g Chelsea Caster Sugar
50g oats
50g hazelnuts, toasted and chopped

Filling
600g fruit
2tbsp Chelsea Caster Sugar
1tsp cinnamon

Heat oven to 180c.
Roll shortcut pastry to fit pie dish.  Line pie dish with pastry. Line with baking paper and fill with baking beans. Bake for 15-20 mins until golden brown. Remove from oven and remove beans. Brush with beaten egg yolk. Return to oven for 5 - 10 mins to dry base. Cool.
Fill the pie dish with fruit and sprinkle crumble on top. Cook for 25 minutes or until crumble is golden brown.