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.
