Preheat the oven to 200C/400F/Gas 6.
For the crumble topping, place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs. Stir in the crushed nuts and sugar.
For the filling, heat the sliced peach, red wine and sugar in a pan and simmer for 4-5 minutes, until the liquid is slightly reduced.
Pour the peach mixture into an ovenproof dish and top with the crumble mixture.
Bake in the oven for 8-12 minutes, or until the crumble is toasted and golden-brown.
For the lime yoghurt, place the yoghurt in a bowl and stir in the lime juice.
Serve the crumble warm in the dish with a dollop of lime yoghurt.
