- 25g/1oz unsalted butter
- 2 apples, peeled, cored and thinly sliced
- 1 carrot, peeled and grated
- 50g/1½oz brown sugar
- 50ml/2fl oz white wine
- 100g/3½oz plain flour
- 100g/3½oz unsalted butter, cut into cubes, plus extra for greasing
- 100g/3½oz brown sugar
- 2 tsp ground cinnamon
- 2 tbsp sesame seeds
- 100g/3½oz Greek yoghurt, to serve
- mint sprig, to garnish
- Preheat the oven to 200C/400F/Gas 6.
- For the filling, melt the butter in a frying pan and cook the apple and carrot until soft.
- Add the brown sugar and cook until caramelised.
- Add the white wine and simmer until the mixture is thickened.
- Lightly grease a small ovenproof dish and pour the mixture into the dish.
- For the topping, place the flour and butter into a large bowl and rub together until the mixture resembles breadcrumbs. Add the brown sugar, cinnamon and sesame seeds and mix well.
- Sprinkle the crumble topping over the filling and bake in the oven for 12-14 minutes, until golden-brown.
- To serve, spoon over the yoghurt and garnish with mint.